Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.

Apple Rye Pie

After tackling gigs everywhere from Formaggio Kitchen to Clear Flour and Oleana, the husband-and-wife team of Teddy and Alyssa Applebaum recently opened Elmendorf Baking Supplies, stocking hard-to-find products, milled-to-order grains and equipment at the East Cambridge spot, which also serves coffee, sandwiches and pastries that show off the store’s unique syrups, single-source chocolates and other specialty ingredients. But when it comes to their own kitchen, the duo’s got its eyes on this apple rye pie, a recipe that’s 11 years in the making, using a mixture of tart and sweet varieties like Braeburn, Mutsu and Northern Spy. Says Alyssa: “Teddy loves apple pie—Applebaum is a fitting name.”

1 2/3 cups all-purpose flour
1 1/2 cups rye flour
1 heaping tablespoon sugar
1 1/3 cups cold butter, cubed
1 teaspoon salt
2/3 cup cold water
1 egg, beaten
Demerara sugar (to taste)

6-8 apples
1/3 cup sugar
1/3 cup dark brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Pinch of salt
Squeeze of lemon

For the crust, sift the flours and sugar together in a bowl. Add in the butter and mix with fingertips or a mixer with a paddle attachment until pea-sized lumps form. In a separate pan, dissolve the salt in water. Make a well in the center of the bowl and add most of the water. Mix together until dough forms. If the dough feels too dry and crumbly, add a small amount of water until it comes together. Divide the dough into two equal disks and refrigerate
1 hour or up to three days.

Preheat the oven to 425 degrees. Peel and cut apples into 1/8– to 1/4-inch pieces. Mix in sugars, flour, spices, salt and lemon. Roll out the bottom and top crusts. Press the bottom crust into a 9-inch pie dish and place the mixture on top. Assemble the top crust and brush the top with egg. Sprinkle demerara sugar on top of the crust. Bake at 425 degrees for 15-20 minutes, then lower the heat to 375 degrees and bake for about 35 minutes, or until the filling is bubbling and the crust is golden.

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