"The Tom Hanks of Apple Pie" - Results of Pie Tasting #1

For the purposes of the Pie Odyssey, I figured that I would need a controlled group of testers. I landed on my workplace as the perfect spot because, 1. The same group of people can reliably be found there every day, 2. My co-workers form the perfect combination of discerning food critics with a willingness to devour anything that appears on the kitchen table.

Predictably, the results of the pie tasting were all over the map, so I am exercising a baker's prerogative and focusing on the comments that were either repeated the most, or rang true with my own taste test. Overall, I think the most important trend was that multiple testers independently described some aspect of the pie as "serviceable." Here's a breakdown of results.

Crust: 6.7 out of 10 (average of 7 reviews)
Just as many people said that the crust was flaky as said that it was not flaky, but overall the tendency seems to suggest that the crust was on the dry side, and perhaps too thick. The good news is, two reviewers commented on its lack of greasiness - Eric commented that the "Crisco-iness lingered afterwards (in a pleasant way, not a gross way)." What kind of pies have you guys been eating?? Bottom line, my goal for future crusts is to work the dough less, while simultaneously rolling it thinner and magically increasing the flakiness. Check.

Filling: 7 out of 10 (average of 7 reviews)
I think taste-tester Anna nailed the analysis when she described the filling as "very similar to what you would see in an apple strudel." The consensus (and I agree) seems to be that the filling was mild and bland - not unpleasant, but a little boring. I get the sense that most tasters would agree that the way to give it more flavor would be with different, perhaps tarter, apples, rather than with more spices. I agree that the apples could have been firmer. Most people were okay with the sweetness level (sorry Polkadotta) so I won't adjust the sugar level just yet. There were two positive statements about the relative viscosity of the pie, so the cornstarch level seems to have been okay. When asked what they thought about the variety of apples used (Stayman and Golden Delicious) folks were pretty lukewarm. Jeff (who gave me the article mentioned in a previous post about the virtues of mixing apples) said the combination was "Not as exciting as one might hope from an apple mixture" and I totally agree. Obviously, this is not the right combination. My theory is that in a truly excellent apple pie, it is the fruit that does the real work. More experimentation is necessary, especially with tarter apples.

Overall Pie: 6.79 out of 10 (average of 7 reviews)
The consensus seems to have been that this pie was ideal....as a control pie for the great Pie Odyssey. Touted by Susan and Eric respectively as an "average joe" of apple pies and the "Tom Hanks" of apple pies, this was a mild and inoffensive (and dare I say, generic?) apple pie that will serve well as a baseline against which to measure future pies.

Thanks to all who tested pie and submitted comments. Your reviews have been archived in the official pie safe and will be taken into consideration. Posterity will thank you for your efforts.