BARBARA TREVES' AWARD WINNING APPLE PIE
Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.
Provided by blucoat
Categories Pie
Time 2h45m
Yield 1 pie, 14 serving(s)
Number Of Ingredients 24
Steps:
- For the crust: Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
- When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.
- For the filling: Mix all dry ingredients, including vanilla bean seeds together. Add 2 T of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
- Adding Filling to Pie Dough: Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 ¼ thick. Pull out pie plate and gently place rolled out dough in plate.
- Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8 ¼ thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.
- For the topping: beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.
- Bake at 400 F for 45 minutes Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 minutes or until done. Cool for at least two hours prior to serving.
Nutrition Facts : Calories 395.4, Fat 20.9, SaturatedFat 12.8, Cholesterol 68.1, Sodium 509.1, Carbohydrate 51.3, Fiber 4.8, Sugar 29.5, Protein 3.9
PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST
Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- For The Crust:.
- In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
- In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
- Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
- For the Filling:
- Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
- On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
- Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
- Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
- Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.
Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5
PRIZE-WINNING APPLE PIE
I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.
Nutrition Facts : Calories 453 calories, Fat 21g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 372mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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