Prizewinning Apple Pie

Author: Canadian Living

On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies – double crust, single crust, lattice top, streusel and more – to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called “Grandma Thompson's,” a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, reroll the pastry scraps and cut out maple leaves to arrange over the top crust.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2008


  • 1 Double-Crust Sour Cream Pastry
  • 1 egg yolk
  • 2 tablespoons coarse sugar
  • 8 apples (such as McIntosh or Northern Spy; about 3 lb/1.5 kg)
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 2 tablespoons butter softened


Double-Crust Sour Cream Pastry

Set out 9-inch (23 cm) pie plate.

Filling: Peel and core apples; cut into 1/4-inch (5 mm) thick slices to make 8 cups (2 L). Place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt ; add to apples and toss until coated.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) 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 tbsp (15 mL) water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) 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 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 8 hours.)

Nutritional facts Per serving: about

  • Sodium 208 mg
  • Protein 4 g
  • Calories 489.0
  • Total fat 25 g
  • Cholesterol 70 mg
  • Saturated fat 13 g
  • Total carbohydrate 65 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Prizewinning Apple Pie