The Pie Tour: Anne LaPierre - WCAX.COM Local Vermont News, Weather and Sports-

The Pie Tour: Anne LaPierre

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Are we going to have apple pie for breakfast?" says Normand Trahan.

Trahan knows a good thing when he tastes it!  He lives next door to Anne and she bakes him a pie each year.

"Oh I knew it was going to be a winner!," says Trahan.

He was right! Anne LaPierre's winning ribbon from the Champlain Valley Fair is right on the fridge. She found out on a phone call.

"The person said, is this Anne? I said, yes it is and he said, this is Nick Borelli from Channel 3 and I just heard you won the apple pie contest at the fair!," says LaPierre.

She didn't even know she won the apple pie baking contest when we called to ask her to kick off The Weekend's Pie Tour!

"I'm like, you're kidding and he's like, no you didn't know? So yeah, it was a surprise!," says LaPierre.

It was her first time entering, but a win shouldn't have been too big of a surprise. Baking is in her blood.

"My father was a baker and my parents made wedding cakes," says LaPierre

"He started out in Montpelier at Crossers bakery and then we moved to Winooski when I was three and he worked at Cassettes bakery," says LaPierre.

She used a recipe passed down from her grandmother to her mother and then to her. It's called perfect apple pie. She says, for many years her pies weren't perfect.

"I'd always had bad luck with crust," says LaPierre.

Until a coworker shared the perfect pie crust recipe.

"I have never failed since I got that recipe!" says LaPierre.

I visited her Colchester kitchen to see how it's done.

"We take a half of cup of cold water and you have to make sure it's cold, then you add a slightly beaten egg to the cold water," says LaPierre.

"This is vinegar, cider vinegar and its a half a tablespoon. So you just stir that up and then you take it and put it into the fridge because you ant it to be good and cold...And next we do the dry ingredients and so we do two and a half cups of flour...then you put a quarter a teaspoon of salt...you kind of stir that until you mix it...and then you just add a cup of shortening.This I keep at room temperature. Once it's fairly mixed then you get your wet ingredients from the fridge...Just pour it in. Just pour a little at a time...So I form it into two balls, one for the top and one for the bottom crust...it's very important to refrigerate your dough." says LaPierre.

Once the dough is ready, she adds a mackintosh Apple mixture and puts the crust on top.

"This is my mothers little secret, you take some milk, and just brush it on the crust," says LaPierre.

And then it's into the oven to bake. She says, her love of pie baking came from her mom. After her passing six years ago, Anne doesn't start a pie without calling on a little divine intervention.

"When I made the pie for the contest, I started rolling out my dough and I said, mom you gotta help me get this pie the way you made the and she did. She's there in spirit for sure helping me along making the pies," says LaPierre.

"and here it is, my perfect apple pie!," says LaPierre. 

It looks perfect and it smells perfect

As for how it tastes; like pie heaven.

Here's The Recipe for Perfect Apple Pie:

Pie Pastry

1/2 tablespoon vinegar in 1.2 cup cold water

Add 1 slightly beaten egg set aside in refrigerator

Mix 2 1/2 cups flour

1 cup shortening

1/2 teaspoon

Mix last 3 ingredients then add first ingredients

Separate in 2 balls and place in refrigerator to chill while making pie filling

6-8 tart apples pared, cored and thinly sliced (6 cups)

1 cup sugar

2 tablespoons flour

1 teaspoon cinnamon

Dash of ground nutmeg

Combine sugar, flour and spices and mix with apples.  Place in 9" pie plate lined with pastry.  Add top pastry and pinch edges.  Cut slits for venting and brush on milk on top of pastry which will make it golden brown.

Bake for 40-45 minutes in a 400 degree preheated oven.

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