We use our best apples for baking — Northern Spy, Calville Blanc d’Hiver, Northwest Greening, and Haralson — and blend them with sugar, cinnamon, Noëlle ice cider and a touch of salt. We let them macerate to release their juices and compact and then cram as many as we can into a nine-inch double butter-crust. Delivered frozen so you can bake it, enjoy the smells, and take all of the credit.