Pie Bake-off Winners for 2012

First Place: Sandra McLoud of Whitehall

Second Place: Mr. Pelton of Rupert VT

Third Place: Sandra Davis of Cambridge

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2012 Winning Recipe

Lattice-Crusted Apple Pie Wins Apple Festival Competition
Recipe by Sandra McLoud of Whitehall

 

Crust Ingredients
1½ c. all purpose flour, ½ c. cake flour, 1 tsp. baking powder, ⅓ c. shortening, ⅓ c. chilled butter, ⅓ c. ice water, 1 tsp. lemon juice, 1 tsp. lemon juice, 1 tsp. salt, 1 tsp. sugar, 1 egg white – beaten, 2 tsps. Sugar and ½ tsp. ground cinnamon.

Filling Ingredients
1½ lbs. (~3 large) Jonagold apples, 1½ lbs. (~4) Empire apples, 1 c. granulated sugar, ½ c. brown sugar, 3 tbsp. cornstarch, 2 tsp. ground cinnamon, dash of nutmeg, dash of ground cloves, dash of salt and 1 tbsp. quick-cooking tapioca.

Filling
Combine cored peeled and sliced apples in a Dutch oven saucepan. Add sugar, brown sugar, cornstarch and spices; combine well. Cook on stove top over medium heat for about 10 minutes until it begins to thicken, stirring occasionally. Remove from heat; let cool; stir in tapioca. Set aside.

Crust
In a food processor bowl, combine flours, baking powder, shortening and cubed butter pulse three times until crumbly. Mix lemon juice, salt and 1 tsp. sugar into ice water. Pour liquid into crumbly mixture; pulse just until dough begins to gather. (May prepare dough manually if you prefer.) Divide dough into two halves; place as a disk into plastic wrap; chill at least one hour or overnight. Roll out one dough disk into a 12” circle between two sheets of waxed paper using a little flour to from sticking. Place into a pie baking tin. Add prepared filling to bottom crust. Roll out second crust to a 12” diameter. Cut into strips; weave onto top of filling in a basket-weave pattern. An alternate method of preparing lattice-weave top crust: oil the reverse side of a salad place (same size as top of pie). Place a series of dough strips across plate. Place a center strip across these strips lifting every other piece to begin weave. Continue to alternately weave strips to finish basket-weave pattern. Place plastic wrap over finished crust. Place in freezer until firm, when ready remove from plate and place over filling.
Crimp edges together; bursh crust with beaten egg white; sprinkle with two tsp. sugar combined with ½ tsp. cinnamon mixture. Bake 45-50 minutes at 350○F until crust is lightly browned and filling is bubbly. Let cool completely before cutting.