yes i think the trail up to eagle peak is the better option for saturday. we checked the weather and it looks clear so that should work well. we need to leave by 6am to get there before the crowds. i suggest we park at the lower lot and take the shuttle up to the trailhead. everyone should bring at least two liters of water and some trail snacks. the hike is about 8 miles round trip with moderate elevation gain. we should plan for about 5 hours with breaks. if anyone has hiking poles they should bring them for the steeper sections near the top. the views from the summit are incredible on clear days. we can stop at the diner in town on the way back for lunch. let me know if you think we need to adjust the timing at all. i know some folks wanted to bring their dogs and that trail is dog friendly as long as they are on leash. also check your boots this week to make sure they are broken in enough for this distance.
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the key to getting the crust right is to chill the dough for at least an hour before rolling it out. i made the mistake of rushing it last time and the crust shrank too much in the oven. for the filling i would use granny smith apples mixed with a few honeycrisp for sweetness. you want to slice them about a quarter inch thick so they hold their shape during baking. add a tablespoon of lemon juice to prevent browning and a teaspoon of cinnamon plus half a teaspoon of nutmeg. some people add a pinch of cardamom too which gives it a nice warmth. dot the top with small pieces of butter before putting the top crust on. brush the top with an egg wash and sprinkle with coarse sugar for a nice finish. bake at 375 for about 50 minutes and let it cool for at least two hours before slicing. it really does taste better the next day after the flavors have had time to meld together.