This delicious pie baked by Eileen Poppleton was the first-place winner of the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market at Cabrillo College.
INGREDIENTS:
1 recipe for 9-inch double-crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny smith apples, peeled, cored, and sliced
METHOD:
Preheat oven to 425°F.
In a small saucepan, melt butter. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in a pie pan. Fill with apples and slightly mound.
Cover apple filling with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake for 15 minutes at 425°F. Reduce temperature to 350°F and continue baking for 35-45 minutes, until apples are soft.
YIELD: 8 servings
