Blue Ribbon Apple Pie

Blue Ribbon Apple Pie

  • By Cate Whittington
  • /
  • November 2017 - Vol 3 No.11
  • /
  • 0 Comments

 

 

Vintage Virginia Apples and the Cove Garden Ruritan Club celebrates its 17th annual Apple Harvest Festival this November. It’s a fun event for the whole family. https://www.albemarleciderworks.com/news/harvest-festival

The festival’s much-anticipated Apple Pie Contest, sponsored by Charlottesville Cooking School and judged by local food luminaries, provides stiff competition for area bakers. One of our own PMG members walked away with First Prize in 2016. Congratulations to Sharon Wormser!

Sharon has graciously consented to share her Blue Ribbon recipe with the rest of us. Just in time for Thanksgiving, the pie features a variety of local Virginia apples.

 

Blue Ribbon Apple Pie

8-10 heirloom apples (if available) or Granny Smith**

2 Tablespoons Apple Jack, optional

1 ¼ cups white sugar

¼ cup brown sugar

¼ cup King Arthur pie enhancer

1 Tablespoon cinnamon

½ tsp. nutmeg

½ stick butter

 

  1. Peel and slice apples and mix with sugars, enhancer, cinnamon and nutmeg.
  2. Melt butter in large pan and sauté apple mixture approximately 20 minutes (here’s where you add 2 Tablespoon s Apple Jack if you like).
  3. Allow the apples to cool several hours or overnight (This really blends the flavors).
  4. Spoon into piecrust with a slotted spoon, allowing some of the “filling” to drip off into a separate bowl. (Save this and use it as topping for the scoop of ice cream on your slice of pie, or as syrup for pancakes or waffles).
  5. Bake at 375 degrees for 45-60 minutes.
  6. Serve warm “as is” or with a scoop of vanilla ice cream and extra “apple syrup.”

 

Pie Crust

4 cups unsifted flour

1 Tablespoon sugar

2 t. salt

1 cup shortening

¾ cup butter

1 Tablespoon vinegar

1 large egg

½ cup cold water

In a large bowl, mix first 3 ingredients well. Cut in shortening and butter (using a pastry cutter), until crumbly. Combine water, egg and vinegar, and beat with a fork.

Combine all ingredients until well moistened. Do not over mix. Divide dough into 3 portions. Wrap each in wax paper or plastic wrap and chill ½ hour (or freeze for next time). Roll out on a floured board. Handle this crust as little as possible; it’s very crumbly and breaks apart easily.

 

** Last year’s winner was made with Virginia Gold, Albemarle Pippin, Suncrisp, Gold Rush and Pink Lady apples from Vintage Virginia Apples.

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