Well, it was a toss up. I loved the new crust recipe. It 's a recipe I found on Simply Recipes. It's an all butter crust with some almond meal instead of flour. It is fabulous....I will be making this crust for years to come. (My daughter just informed me that she likes my old crust better...I still like this new one.)
As far as the apples go, I still like my New Zealand Fuji's. Firm, but not too firm. Sweet, but not sickingly. The Honeycrisp are nice, but just don't have as much flavor as the Fuji's and they are too firm for me.
Here's the pie crust recipe:
2 cups all purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds, or almond flour
1 cup (2 sticks) unsalted butter, very cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
4 - 6 Tbsp ice water, very cold.
Cut butter into cubes and place in the freezer for 15 minutes to one hour.
Combine flours, salt and sugar in food processor - pulse to mix. Add butter and pulse 6 - 8 times until mixture looks like coarse meal with pea sized butter. Add water 1 Tbsp at a time, pulsing until mixture begins to clump together. If you pinch some of the mixture and it sticks together, it's ready. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs, wrap and let chill one hour.
Remove 5 - 10 minutes before your ready to roll it.