Few desserts capture the spirit of the season quite like apple pie — and this one truly lives up to its name. The Ultimate Apple Pie, shared by Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets, has become a local legend. Catherine has taken home more blue ribbons from the county fair for her pies than anyone else we know! This classic recipe, featuring apples from Prevedelli Farms, our premier apple growers, combines a tender, flaky crust with a generous filling of sweet-tart apples spiced just right. It’s the kind of pie that fills your kitchen with the comforting aroma of home and tradition.
INGREDIENTS:
3 cups all-purpose flour
1 1/4 cups butter-flavored shortening
1 teaspoon salt
4 tablespoons cold water
1 egg
1 teaspoon vinegar
8-10 large apples*
3/4 cups white sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3/4 cups brown sugar
*Use half Jonagold and half Mutsu apples, peeled and sliced.
METHOD:
In a large mixing bowl, combine flour, shortening, and salt. In a small bowl, whisk together cold water, egg, and vinegar. Pour the wet ingredients into the flour mixture and mix until the dough comes together. Gather into a ball, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 450°F.
In a large bowl, combine white sugar, brown sugar, flour, and cinnamon. Add sliced apples and toss until evenly coated. The apples should fill the bowl generously — this will ensure a beautifully heaped pie.
Roll out half of the chilled dough and fit it into a 9-inch pie pan. Place the pie pan upside down over the bowl of apples, ensuring the crust rests directly on the apple mixture. Holding both securely, flip the bowl and pie pan right side up and remove the bowl, leaving a mound of apples in the crust. Sprinkle any remaining sugar mixture over the top.
Roll out the remaining dough and place it over the apples. Trim, crimp, and seal the edges. Brush the top with milk and sprinkle with a bit of white sugar for a golden, sparkling finish.
Bake at 450°F for 15 minutes, then reduce heat to 350°F and continue baking for 60–70 minutes, or until the crust is golden brown and the filling is bubbling.
Let pie cool slightly before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
SERVING SUGGESTIONS:
- Perfect as a holiday dessert or centerpiece for any fall gathering.
- Pair with freshly brewed coffee or spiced apple cider.
- For an extra indulgence, drizzle with warm caramel sauce.
YIELD: 8 servings
SOURCE: Recipe submitted by Catherine Barr, Executive Director of Monterey Bay Certified Farmers Markets
