It's apple season and you know what that means-- apple pie.
Lisa Patnode just won the 11th annual Pie Fest at Shelburne Orchards. She beat out 30 other double crusted pies in both the "overall" category and "best appearance." She appeared on The :30 to share her secrets. Watch the video for more.
PERFECT APPLE PIE
Crust (makes one double crust)
Heat oven to 425*F.
Crust: In a large bowl or food processor, mix dry ingredients together. Add the butter or Crisco, and mix (or pulse) into dry ingredients until it resembles coarse cornmeal , leaving small chunks. Add the ice cold water (or chilled vodka*) one tablespoon at a time until it starts to form a ball. Do not overwork the dough, or it will be less flaky. Turn dough out onto lightly floured work surface, and cut almost in half - one half slightly larger than the other. Using the larger half, form into a ball, and flatten a bit with your hand - working the edges together as you flatten. Starting from the center out, roll the bottom crust slightly larger than the size of your pie plate. You want extra edge to crimp, and can always cut off any excess. The easiest way to transfer the dough is by rolling it back onto your rolling pin and onto the pie plate. Roll out the other half in the same way to form the top crust.
Note: *substituting vodka for half the water creates less gluten for a flakier crust and makes the it easier to roll out. The alcohol will bake out and leave no flavor.
Filling: In a small bowl, mix the dry ingredients together. In a large bowl, sprinkle the lemon juice over the sliced apples to keep them from browning. Sprinkle the apples with the dry ingredients and mix thoroughly. Let sit about 20 min to release the juices.
Assembly: Transfer the bottom crust (larger half) to the pie plate. Prick the bottom with a fork. Pile the apple mixture high into the pie plate. Gently roll the top half onto the pie. Leaving about ½ inch over the edge, trim the crust evenly. Tuck the crust under all the way around. Crimp the edges as you like (pinching, fork print, etc.). Brush the crust with egg white & milk (or water) wash just before baking. You can also use just milk. Cut small vents in the top crust.
Bake: at 400*F for 15 minutes, then turn the heat down to 375*F and cook for another 45 minutes until the crust is brown and the filling is bubbling through the edge of the crust.
Note: For a decorative pie, you can use a cookie cutter to cut shapes and place them on the top crust. Brush them with a little water on the underside to make them stick. You can either use leftover crust from the edges, or make an extra half batch.
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