Grandma Thompson's Prize-Winning Apple Pie

By The Canadian Living Test Kitchen

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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

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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.

Ingredients

1 1Double-Crust Sour Cream Pastry recipe
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 ground nutmeg 1 1pinch pinchground nutmeg
1 pinch salt 1 1pinch pinchsalt
2 tbsp butter , softened2 2tbsp tbspbutter, 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 salt ; 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.)

Source : Canadian Living Magazine: October 2007