The aroma grew stronger, and I squirmed with anticipation as she pulled a crisped brown paper bag out of the oven: This was my favorite part of her apple pie process, other than the eating.
After all, no one wants an overly sweet, mealy, or mushy apple pie. To get the real-deal apples-to-apples scoop, I reached out to Lauren Windham, certified chef and sommelier, Food Network Chopped ...