I made the lemon tart from Alice Water's The Art of Simple Foodlast week. The curd is excellent. You can tell the crust recipe is meant to try and make it sound simple, but it didn't taste that great and had texture issues. But it was simple.
My changes were few:
1) Meyer Lemons instead of regular Eureka lemons (aka grocery store lemons)
I made an apple pie yesterday. I rolled out my first pie crust in 4 years. And making crust is stressful. there are millions of recipes and like with most 'commodity' recipes, i look to Cooks' Illustrated. I won't print an apple pie recipe since those are also easily found.
They had a couple great tips:
it's better to have a slightly tacky (or wet) dough since you can add flour
use a tapered rolling pin with a clockwise rotation
chill rolled out bottom crust while rolling out the top crust
Here are my great tips
use about 3/4 the apples any recipe calls for - it's always too much
use a lot of "table" flour to keep your dough from sticking
replace water with apple juice concentrate (learned this from someone talking about Alton Brown)