The 2009 Pie Contest
First Prize Winner:
|
Ingredients |
|
Crust: |
3 cups of flour 2 Tbsp sugar 3/4 tsp salt 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/4 in. pieces 1/4 cup cold veg. shortening, cut into pieces 1/2 cup cold water |
Filling: |
Pastry for double crust (9 inches) 6 cups thinly sliced, peeled apples divided 1/2 cup sugar 1/4 cup packed brown sugar 1/2 cup crushed gingersnaps 1/2 tsp ground cinnamon 1/2 cup chopped walnuts or pecans 1/4 cup butter, melted 1/4 cup maple syrup |
Directions:
Crust:
Combine the flour, sugar, and salt in a large mixing bowl. Toss well, by hand, to mix. Scatter the butter over dry ingredients, toss. Using pastry blender or 2 knives, cut the butter into the flour until it is broken into pieces the size of split peas. Add the shortening and continue to cut until all of the fat is cut into small pieces. Sprinkle half of the water over the dry mixture; toss well with a fork to dampen the mixture. Add the remaining water, 1 Tbsp at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke. Pastry made by hand often needs a bit more water, so add it 1 to 2 tsp at a time - if it seems necessary - until the pastry can be packed. Form the pastry into balls, as instructed above, then shape and refrigerate as directed.Filling:
Line 9 inch pie pan with bottom crust. Place half of apples in crust; set aside.
In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Or, cut pieces and lay top crust as lattice. Seal. Cover loosely with foil and bake at 375 degrees F for 35 minutes.
Meanwhile, bring syrup to a gentle boil, in small saucepan. Remove pie from oven, remove foil and brush ot syrup over pie, and into any slits/vents. Return pie to oven and bake, uncovered, 20 min. longer
Erin Morley, Maumee, Ohio