Thanks John, Norma, and Jay.
John - I wish I could turn out this caliber of pie all the time, but I can't yet.
Norma a couple of observations.
1) that a 6 day old dough could be this good. I don't think it's in the length of fermentation since I have been able to get this texture with a few 4 hour doughs, and an 10 hour HG dough as well. If I had to guess, it has to do with the specific extent of fermentation coupled with how the gluten is developed. But I have no idea. Even when keeping great notes, I can repeat all the steps and still miss the mark.
2) there was no hint of sourness in smell or taste. I know we have discuss this before where you mentioned that you had a very long CF dough without any sourness. For me the 6 days of CF offered no additional flavor as others talk about. It just had this great texture, but again it can be done with a 3-4 hour fermentation using a high % of starter. I have done this with starters and an emergency dough twice.
3) the dough lasted that long without overfermenting. I used 0.3% IDY and the dough was only out for 30m prior to cold fermentation and I used cold water.
4) Some of my best pies, the dough has been fermented to the point that it had a few large bubbles emerging from the top, especially if they have been cold fermented. The dough usually looks very wet, almost putty like.