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.

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Anonymous said…
We are having a thanksgiving style Sunday Dinner this weekend and I think I am going to make this :)


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