Grandma Thompson's Prize-Winning Apple Pie
Thanksgiving weekend last year and The Village at Blue Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For the first-ever Quintessential Apple Pie contest, bakers from this apple-growing region that rings Georgian Bay carried their pies – double crust, single crust, lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the judging tables. Collingwood baking enthusiast Brenda Hall took first prize with a classic double-crust pie – a family recipe that's not too sweet but full and juicy with freshly harvested local McIntosh apples.
Servings: 8
Ingredients:
Grandma Thompson's Prize-Winning Apple Pie
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 489 |
| pro | 4 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 65 g |
| fibre | 3 g |
| chol | 70 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 13% |
| vit A | 13% |
| vit C | 7% |
| folate | 31% |
-
Double-Crust sour cream pastry
1 egg yolk
2 tbsp (25 mL) coarse sugar
Filling:
8 apples (such as McIntosh or Northern Spy), about 3 lb (1.5 kg)
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) cinnamon
Pinch each ground nutmeg and salt
2 tbsp (25 mL) butter, softened
Preparation:
Filling: Peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and sa< add to apples and toss to coat.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture 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 for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture 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 for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Source
Canadian Living Magazine: October 2007
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