Grand Champion Apple Pie
Yields 2 – 9” double crust pies. The extra dough freezes well.
Rye crust for apple pie
2 ¾ cups all-purpose flour (3 cups all-purpose flour if you don’t use the rye flour)
¼ cup dark rye flour
1 teaspoon salt
5 ounces unsalted butter, small dice
3 ounces Crisco, chilled
1 tablespoon apple cider vinegar
5 tablespoons milk
6 apples, 3 sweet and 3 tart such as Granny Smith and McIntosh
1 lemon or lime for zest and juice
2/3 cup brown or white sugar
1 ½ teaspoon cinnamon
Combine the flours and salt in a bowl. Cut in the butter and Crisco until they are the size of small peas and no large lumps of fat remain. Mix together the egg, milk and vinegar with a fork until well combined. Pour into the flour and butter and mix well.
Divide into 3 or 4 equal size pieces. Form each into a thick patty. Wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 375°.
Peel, core and slice the apples into slices about ¼ inch thick. Mix the apples with the citrus juice and zest, sugar and cinnamon and set aside.
Roll out the bottom crust and line your pie tin. Trim any excess and use the trim to patch areas that need patching. I like to use milk but you can use a little egg to attach pieces that need patching.
Place the apples inside and arrange so they are evenly distributed.
Roll out the top crust and cover the pie, crimping the seam. Cut a few holes in the top to allow steam to release. Alternatively you can cut out attractive designs for the top crust. I used a fluted oval cutter to make leaf shapes, dipped the ends in milk before attaching them to the rim and to each other as I went around the pie. (See the photo in the newsletter).
Brush the top crust with milk and bake at 375° for 15-20 minutes then turn down the oven to 350° and bake for an additional 50-60 minutes. The crust should be golden brown, the apples tender and juices bubbling before removing from the oven.