|Name:||Apple Pie||Contributor:||Steve Daggett|
|Description:||Apple pie - Cookoff 2003 - Non-Chocolate Dessert winner||Posted:||2003-11-16|
|Key words:||apple, pie, cookoff||Category:||Desserts|
6 medium apples (I like Granny Smiths for pie)
1/4 c brown sugar
1/4 c granulated sugar
2 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 Tbsp lemon juice
3 Tbsp butter, divided
2 c flour
1 tsp salt
1 tsp cinnamon (optional)
2/3 c Crisco Shortening, room temptature
measuring cup full of very cold ice water
3-4 Tbsp butter, melted
Peel, quarter, and core the apples. Slice the quarters into 1/8th to
1/4 inch thick pieces. Stack the sliced apples directly in the pie dish
to prevent any measuring errors. The dish should be a little overfull
to allow for settling during baking.
Join the sugars, flour, and spices in a large bowl. Stir until well
mixed. Add in the apples, and lemon juice. Stir until the dry
ingredients are fully wetted. Set the apple mixture aside.
Making a perfect pie crust is a purely mechanical process. The
Cookoff pie was made with plain'ol bread flour, salt, shortening, and a
touch of cinnamon. There are no special tricks or ingredients. The
process and the order are important.
Fill a 2-cup measuring cup with ice cubes. Fill with cold water. Set
Prepare a pie pan by greasing and flouring the inside surface. Set aside.
Mix the flour, cinnamon, and salt in a medium bowl. Add the shortening. Use a fork to incorporate the shortening with the four mixture. Mix
until the shortening is reduced to pea size pieces. Do not over mix!
Add several tablespoon of ice cold water to the flour mixture. Mix
quickly. Add more water as needed. The idea is to freeze the
shortening before the flour turns into mush. Work quickly, speed counts
from now on. Do not over mix!
Divide the crust dough into two pieces. Role the two halves into top
and bottom crusts on a floured surface. Place the bottom crust in to
the pie pan.
Fill the pie pan with the apple mixture. Pack the apple as tightly
as possible to prevent settling during baking. Place the slices of
butter on top of the apple. Place the top crust, trim the excess dough,
and crimp the edge.
Candy the Crust:
Brush the top of the sealed crust with the melted butter. Don't be
stingy. The top should be very wet. Use a tablespoon to sprinkle
granulated sugar into the melted butter. Add sugar until the butter no
longer wets the crystals.
Slice large vent holes into the top with a sharp knife.
Place in the oven on a large cookie sheet. Bake for 50 minutes or
until the sugar in the candied crust has caramelize.
|Notes:||The Cookoff - 2003 - Non-Chocolate Dessert winner|