Award-Winning Apple Pie with Homemade Crust Tutorial
Just in time for Fall! Here's my recipe and tutorial for my 1st place award-winning Apple Pie including a tutorial on making a homemade crust which can be found here! I beat out a bunch of older ladies at my city's heritage festival Apple Pie cook-off. This pie won me the Key to the City!
I hope it lives up to my hype...
Apple Pie
1 double-crust pie crust (separate tutorial can be found here)
8 cups of peeled, cored, and thinly sliced apples (Granny Smith are best but any will work)
3/4 cup sugar
1/4 cup brown sugar
2 Tbs all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp butter, cubed
2 Tbs maple syrup
1/4 cup whipping cream (or 1/4 cup melted vanilla ice-cream in place of the cream and vanilla extract)
1 tsp vanilla extract
Step 1
Prepare your pastry crust. On a lightly floured surface, roll out half your crust into a 12in circle, place in your pie plate, trim away the excess and set aside.
Step 2
In a large bowl, add your sliced apples. To them, add the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat the apples.
Step 3
Pour into pastry lined pie plate.
Step 4
Drizzle the maple syrup over the apples. Mix together the vanilla extract and heavy cream and pour over the apples (in a pinch, I've used a scoop of vanilla ice-cream that I melted in the microwave in place of the cream/vanilla and it worked GREAT). Dot with cubes of butter.
Step 5
Roll out the remaining half of your pastry crust into a 12in circle. Using a pizza cutter, cut into strips.
Step 6
Cover the pie using the lattice crust technique. See the tutorial here.
Step 7
Use any leftover pastry scraps to make the border crust. I chose to cut tiny leaves out of the rolled dough and just overlap them around the edge, pressing slightly into the lattice to adhere them.
Step 8
Brush the pie with a few Tbs of milk and sprinkle with granulated sugar (I used Raw Sugar).
Step 9
Cover edges with tinfoil and bake at 375 degrees for 40 minutes. Then remove the tinfoil and continue to bake for 20-25 more minutes until fruit is tender and pie is bubbly. Let cool for 20 minutes before trying to cut it.
I hope it lives up to my hype...
Apple Pie
1 double-crust pie crust (separate tutorial can be found here)
8 cups of peeled, cored, and thinly sliced apples (Granny Smith are best but any will work)
3/4 cup sugar
1/4 cup brown sugar
2 Tbs all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp butter, cubed
2 Tbs maple syrup
1/4 cup whipping cream (or 1/4 cup melted vanilla ice-cream in place of the cream and vanilla extract)
1 tsp vanilla extract
Step 1
Prepare your pastry crust. On a lightly floured surface, roll out half your crust into a 12in circle, place in your pie plate, trim away the excess and set aside.
Step 2
In a large bowl, add your sliced apples. To them, add the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat the apples.
Step 3
Pour into pastry lined pie plate.
Step 4
Drizzle the maple syrup over the apples. Mix together the vanilla extract and heavy cream and pour over the apples (in a pinch, I've used a scoop of vanilla ice-cream that I melted in the microwave in place of the cream/vanilla and it worked GREAT). Dot with cubes of butter.
Step 5
Roll out the remaining half of your pastry crust into a 12in circle. Using a pizza cutter, cut into strips.
Step 6
Cover the pie using the lattice crust technique. See the tutorial here.
Step 7
Use any leftover pastry scraps to make the border crust. I chose to cut tiny leaves out of the rolled dough and just overlap them around the edge, pressing slightly into the lattice to adhere them.
Step 8
Brush the pie with a few Tbs of milk and sprinkle with granulated sugar (I used Raw Sugar).
Step 9
Cover edges with tinfoil and bake at 375 degrees for 40 minutes. Then remove the tinfoil and continue to bake for 20-25 more minutes until fruit is tender and pie is bubbly. Let cool for 20 minutes before trying to cut it.
Comments
-Vanessa-