Double-Crusted Success at Long Last

I consider myself a relatively accomplished amateur baker. One thing that has always eluded me, however, is the creation of a double-crusted pie. Today I successfully made a double-crusted deep dish apple pie. The key to success was a good butter crust pie recipe, adequate refridgeration, and that miracle of modern baking -- parchment paper. The recipe and instructions can be found at America's Test Kitchen under the title "Deep Dish Apple Pie".