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The crust was easy enough to make and roll out, but let me tell you that getting a soft, delicate crust pressed neatly into a tall springform pan is a pain in the you-know-what. It was frustrating enough that the dough cracked into like a 1,000 pieces, but while I was pressing them back together into something crudely resembling a crust, the clasp on said springform decided to pop and now will not stay closed (actually, now it’s in the recycle bin). Ugh. I needed to go with it at that point, so I put a tight rubber band around the pan to hold it closed, dusted cookie crumbs on the bottom, piled it full of apples and chucked it in the oven to par bake. Not my most brilliant idea, as within a few minutes, the rubber band popped in the heat and the buckle opened up again, cracking the crust. I scrambled around and found a small pie pan that was big enough to hold the springform but tight enough to keep the buckle in the closed position. The dough was still soft at that point and seemed to come back together when the pan was re-closed, but with all those apples in there, I really couldn’t tell what condition it was in.
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