Prizewinning Apple Pie

By The Canadian Living Test Kitchen

85 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	489489 cal
pro	4 g4g pro
total fat	25 g25g total fat
sat. fat	13 g13g sat. fat
carb	65 g65g carb
fibre	3 g3g fibre
chol	70 mg70mg chol
sodium	208 mg208mg sodium
% RDI:	-
calcium	22 calcium
iron	1313 iron
vit A	1313 vit A
vit C	77 vit C
folate	3131 folate

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.

Ingredients

1 Double-Crust Sour Cream Pastry 1 1Double-Crust sour cream pastry
1 egg yolk 1 1egg yolkegg yolks
2 tbsp coarse sugar 2 2tbsp tbspcoarse sugar
Filling:
8 8appleapples, (such as McIntosh or Northern Spy; about 3 lb/1.5 kg)
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1 tsp cinnamon 1 1tsp tspcinnamon
1 pinch nutmeg 1 1pinch pinchnutmeg
1 pinch salt 1 1pinch pinchsalt
2 tbsp butter , softened2 2tbsp tbspbutter, softened

Preparation

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.)

Source : Canadian Living Magazine: October 2008