The 2008 Pie Contest
First Prize Winner:
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Ingredients |
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Crust: |
12 Tbsp (1 ½ sticks) very cold, unsalted butter 3 cups of all-purpose flour 1 teaspoon salt 1 Tbsp sugar 1/3 cup very cold vegetable shortening 7-8 tablespoons of cold water |
Filling: |
6 to 8 variety apples, peeled and sliced (about 5 cups) Juice from 1/2 of a lemon 1/2 cup sugar 1/2 cup brown sugar 6 Tbsp all-purpose flour 2 tsp pumpkin pie spice 1 tsp vanilla extract |
Streusel Topping: |
2/3 cup crushed cinnamon graham crackers 1/4 cup packed brown sugar 3 Tbsp all-purpose flour 1/2 cup pecans 6 Tbsp cold butter, diced |
Whipped Topping: |
1 cup whipping cream 2 1/2 Tbsp powdered sugar 1/2 tsp pumpkin pie spice 1/2 tsp vanilla |
Directions:
Crust:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade, and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Set second pie crust aside.
Filling:
Combine all ingredients in a large bowl. Fill pie crust with apple mixture.
Streussel Topping:
Combine graham crackers, brown sugar, and flour in a food processor fitted with a steel blade and pulse a few times to mix. Add pecans and diced butter, pulsing until the butter is the size of peas. Sprinkle over apples after apples have been placed in the pie dish. Top pie with latticed pie crust and flute the edges. Brush edges and top of pie with egg wash (1 egg mixed with 1 Tbsp water).
Fold foil strips around the edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is brown.
For whipped topping, mix whipped cream with a stand mixer fitted with a wire whisk until soft peaks form. Continuing to whisk, gradually add powdered sugar, vanilla, and pumpkin pie spice. Continue whisking until stiff peaks form. Top the pie once pie has cooled to room temperature.
Kelli LaFranca, Toledo, Ohio