This delicious pie baked by Chaise Lathrop of Prevedelli Farms won first place in the Junior Division of the 2010 Annual Harvest Fair Apple Pie Baking Contest at the Aptos Farmers Market.
INGREDIENTS:
Crust
3 cups all-purpose flour
1 1/4 cups butter-flavored shortening
1 teaspoon salt
4 tablespoons cold water
1 egg
1 teaspoon vinegar
Filling
8-10 large Prevedelli apples, half Jonagold and half Pippin
3/4 cup white sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3/4 cup brown sugar
METHOD:
Crust
To make the crust, combine flour and salt together. Cut in shortening. Mix water, egg, and vinegar together; add to dry ingredients and lightly toss to combine. Gather into a ball, and divide in half. Flatten each ball into a disk, wrap it in plastic wrap and chill for one hour.
Filling
Mix together white sugar, cinnamon, and 1/3 cup flour. Combine apples with the sugar mixture in a bowl that fits over the pie pan. Make sure that apples fill the bowl to allow for a nice mounded pie. Roll out half of the dough and place in a pie pan.
Take the pie pan with crust and carefully place it upside down over the bowl with apples making sure that the crust is next to the apple mixture. Flip the bowl and pie pan right side over and remove the bowl, leaving a mound of apples in the pie crust pan. Sprinkle brown sugar on top of the apples.
Roll out the remaining dough for the top and place it over the mound of apples. Brush dough with milk and sprinkle white sugar over top. Crimp edges and bake at 450˚F for 15 minutes then turn the temperature down to 350˚F and bake an additional 60 – 70 minutes.
SOURCE: Chaise Lathrop
