Second Place Awesome Apple Pie
by Judi Harris
Pie Crust
12 tablespoons very cold butter
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 c up very cold Crisco
6-8 tablespoons ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan
Filling
3 pounds Granny Smith Apples
¾ cup sugar
2 tablespoons corn starch
1 teaspoon cinnamon
Pinch each of nutmeg and salt
2 tablespoons butter, softened
Peel and core apples; cut into 1/4-inch thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg, and salt; add to apples and toss to coat.
On a lightly floured surface, roll out half of the pastry to generous 1/8-inch thickness; fit into 9-inch pie plate. Trim to leave 3/4 –inch overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Streusel Topping
1 ½ cups flour
1 cup sugar
2/3 cup butter - softened
Combine flour and sugar in bowl. Cut in butter until mixture is crumbly. Put the pie on a cutting board and slowly and carefully start putting the topping on the pie. I do it in sections then pat it down as I go so that the topping gets into all the nooks and crannies of the pie. Make sure it's covered evenly.
Bake pie in bottom third of a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 65 minutes or until bottom is bubbling and thickened. Let cool on rack.
by Judi Harris
Pie Crust
12 tablespoons very cold butter
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 c up very cold Crisco
6-8 tablespoons ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan
Filling
3 pounds Granny Smith Apples
¾ cup sugar
2 tablespoons corn starch
1 teaspoon cinnamon
Pinch each of nutmeg and salt
2 tablespoons butter, softened
Peel and core apples; cut into 1/4-inch thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg, and salt; add to apples and toss to coat.
On a lightly floured surface, roll out half of the pastry to generous 1/8-inch thickness; fit into 9-inch pie plate. Trim to leave 3/4 –inch overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Streusel Topping
1 ½ cups flour
1 cup sugar
2/3 cup butter - softened
Combine flour and sugar in bowl. Cut in butter until mixture is crumbly. Put the pie on a cutting board and slowly and carefully start putting the topping on the pie. I do it in sections then pat it down as I go so that the topping gets into all the nooks and crannies of the pie. Make sure it's covered evenly.
Bake pie in bottom third of a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 65 minutes or until bottom is bubbling and thickened. Let cool on rack.