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.
3 cups all-purpose flour
1 1/4 cups butter flavored shortening
1 teaspoon salt
4 tablespoons cold water
1 teaspoon vinegar
8-10 large Prevedelli apples, half Jona-gold and half Pippin
3/4 cups white sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3/4 cup brown sugar
To make 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, divide in half. Flatten each ball into a disk, wrap in plastic wrap and chill for one hour.
Mix together white sugar, cinnamon and 1/3 cup flour. Combine apples with the sugar mixture in a bowl that fits over pie crust pan. Make sure that apples fill the bowl to allow for a nice mounded pie. Roll out half of dough and place in pie pan.
Take pie pan with crust and carefully place upside down over bowl with apples making sure that crust is next to apple mixture. Flip bowl and pie pan right side over and remove bowl, leaving a mound of apples in the piecrust pan. Sprinkle brown sugar on top of apples.
Roll out remaining dough for the top and place over 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 temperature down to 350˚F and bake an additional 60 – 70 minutes.
SOURCE: Chaise Lathrop