Martha Stewart’s boyfriend was a space tourist earlier this year. Join her mile-high club (and prepare for the FAIR!) with this recipe from marthastewart.com.

Mile-High Apple Pie

• 1/2 cup all-purpose flour, plus more for rolling
• Deep-Dish Pate Brisee
• 5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
• Juice of 2 lemons
• 1 cup sugar, plus more for sprinkling
• 2 teaspoons ground cinnamon
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 large egg yolk

1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
2. Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
3. Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
4. Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
5. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
6. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.

Get in the mood for the RIVET FAIR with pie recipes from the movie Waitress, written and directed by Adrienne Shelly. Keri Russell stars as Jenna, the diner employee with a passion for pastry and creative concoctions like Pregnant Miserable Self-Pitying Loser Pie. The official Fox Searchlight site includes even more pie-related fun. And catch the movie if you can—I watched it on a plane from New York to Seattle. Russell proves her range beyond the sweet naivete of Felicity, and Andy Griffith has a small role, too. That’s country!

Falling-in-Love Chocolate Mousse Pie

One 14-ounce can sweetened condensed milk (not evaporated milk)
2/3 cup water
One 4-serving box chocolate flavored pudding mix (not instant)
One 1-ounce square unsweetened chocolate
2 cups (1 pint) whipping cream, stiffly whipped
One 9-inch baked pastry shell

In a large saucepan, combine condensed milk, water and pudding mix; combine well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens.

Remove from heat, beat until smooth. Cool. Place in the refrigerator and chill thoroughly. Stir. Fold in whipped cream and pour into prepared pastry shell.

Chill four hours until set.

Makes eight servings.

Source: foxsearchlight.com/waitress

Big thanks to www.chitterlings.com for this one!  Mmm, I hope someone makes this for the RIVET FAIR on Sunday.

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk

Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don’t
want them to fall apart.Let the potatoes cool and then peel them.

In preparation for the RIVET FAIR, another delish pie recipe to cook up. Thank you, www.foodiefarmgirl.blogspot.com for this amazingness. Make sure to check the link for photos and other helpful hints: http://foodiefarmgirl.blogspot.com/2006/08/savory-tomato-pesto-pie.html

Farmgirl’s Savory Tomato Pesto Pie

Makes One 9-Inch PieFor The Pesto:
Makes about 1-1/2 cups (you will need 1 cup)
1/2 cup (about 2-1/2 ounces) raw whole almonds (optional)
4 ounces fresh basil leaves (about 4 cups packed, but it’s best if you weigh it)
6 Tablespoons extra-virgin olive oil
6 cloves of garlic
4 Tablespoons finely grated pecorino romano cheese
10 ounces tomatoes (about 3 smallish ones), any kind, quartered
1/2 teaspoon nice salt

For The Pesto:1/2 cup (about 2-1/2 ounces) raw whole almonds (optional)4 ounces fresh basil leaves (about 4 cups packed, but it’s best if you weigh it)6 Tablespoons extra-virgin olive oil6 cloves of garlic4 Tablespoons finely grated pecorino romano cheese10 ounces tomatoes (about 3 smallish ones), any kind, quartered1/2 teaspoon nice saltSpread the almonds on a baking sheet or piece of aluminum foil and place them in a 350 degree oven or toaster oven for 8 to 10 minutes. Mix all ingredients, including almonds, in a food processor until thoroughly combined. (You could probably also use a blender–or a gigantic mortar and pestle if you are trying to build up your arm muscles.) Add more salt to taste if necessary. Heat the oven to 375 degrees F.

For The Crust:
2 cups all-purpose flour (I use Heartland Mill organic)
4 teaspoons baking powder (make sure it’s fresh!) **
1 teaspoon salt
1/2 cup (1 stick/ 4 ounces) cold butter
1 cup (about 2-1/2 ounces) finely grated pecorino romano (or other hard cheese)
3/4 cup milk

Combine the flour, baking powder, and salt in a medium bowl. Mix in the butter using a pastry blender, fork, or your fingers until the largest pieces are pea-size. Stir in the pecorino romano. Pour in the milk and use a fork to gently form a soft dough. Do not overmix. Divide the dough in two pieces, making one slightly larger than the other.

On a generously floured surface, use a rolling pin to gently roll out the larger piece of dough into a circle about 12 inches across, rolling from the center outward. Sprinkle dough with flour if sticky. Gently fold the dough in half and transfer into a 9-inch pie pan. If the dough tears, simply press it back together with your fingers. Roll out the remaining piece of dough into a slightly smaller circle and set aside (or wait until you have the filling in the pan and then roll it out).

Assembling The Pie:
1 cup pesto, divided
2-1/2 pounds of the best plum tomatoes you can find, sliced lengthwise into 4 or 5 slices each (I used San Marzanos & Golden Romas to add extra color as well as more flavor)
8 ounces mozzarella, grated or thinly sliced (I used fresh which can’t be grated)
1/2 cup (about 1-1/4 ounces) finely grated pecorino romano (or other hard cheese)

Using a spoon, spread 1/2 cup of pesto over the bottom layer of dough in the pie pan. Layer about half of the tomatoes over the pesto. Cover the tomatoes with about 2/3 of the mozzarella. Layer on the rest of the tomatoes (you may not need them all to fill the pan). Carefully spread the remaining 1/2 cup of pesto over the tomatoes. Cover with the remaining mozzarella and the pecorino romano.

Roll out the second piece of dough if you haven’t already, and carefully place it over the pie. Fold the edge of the bottom piece over the top piece and press together to seal. Use your fingers to make a crimped design around the edge. If any dough falls apart, simply press it back together with your fingers. Don’t worry if it isn’t perfect. The handmade look has much more charm. Cut four slits in the top of the pie for steam to escape. Bake at 375 degrees F in the center of the oven until the crust is golden brown, about 40 minutes. Cover the edge with foil if it starts to brown too quickly.

Let cool on a wire rack for at least 15 minutes before serving. Crust edges may be sampled much sooner. (As with nearly any fruit pie, if you cut into it while it is still warm, some juice will seep out. If you plan to store any leftover pie right in the pan, simply drain off the juice so the bottom crust doesn’t become soggy.) Or cool pie completely, cover, and refrigerate.

We’re gonna be making a lot of pies this week, folks. The RIVET FAIR is coming up on Sunday, August 26, so get ready! We’ll be posting pie recipes all week to whet your palate.

Here’s a fascinating one: Avocado Pie, from www.grouprecipes.com:

Ingredients

Directions

Pike Place Market is 100 years old! Celebrate the centennial on Friday with free Starbucks coffee and Le Panier onion tarts for breakfast, a championship salmon toss and the Market Party concert, starting at 6:30 p.m. Performers include members of Pearl Jam, Harvey Danger and the Presidents of the United States of America. (And don’t miss the super-talented relative newcomer Choklate.) The party’s at Victor Steinbrueck Park, 2001 Western Ave. at the north end of the market. Pikeplacemarket.org has all the details.