Winning Apple Pie Recipe – Chudleigh’s 2nd Annual Apple Pie Fest
And the winner is…
I told you we would hunt down the winning apple pie recipe. And here it is…
Chudleigh’s 1st Place Winner
Oven Temperature: 425 and then 350 degrees
Baking Time: 45 minutes
2 pounds of Granny Smith Apples per pie, peeled and cut into slices, not chunks
Fresh lemon, flour (3 tablespoons), brown sugar (1/4 cup), cinnamon (1/2 tsp), butter (1/4 cup) are added to the apples (plus 2 other secret ingredients!) This should still make a very good apple pie.
Crust ratio is 2.5 cups flour, 1 cup lard (I used crisco last weekend), you cut the VERY COLD lard into the flour until well combined/crumbly tecture
Add liquid (one egg, 1/2 tsp vinegar, 4 tblsp ice water) not all at once, you my not need it all, mix with fork until dough stays together but is still kind of dry. Divide into 2 balls, refregerate for an hour or overnight before rolling. Use lots of flour when rolling out.
Put raw apple mixuture directly into bottom raw crust, then cover with second crust and seal edges with fork or fingers (brush on milk so it browns)
Cook 15 minutes at 425, then reduce to 350 for 30 minutes. Voila!!!
About Deborah Coombs
Deborah is a busy mom, step-mom, wife, friend, and 9-5 worker, surrounded by a little too much testosterone with a 5 year-old son, 16 year-old step-son, plus a husband to look after. Whew! In her never-ending quest to keep her kids entertained and her house reasonably safe from appearing on an episode of Hoarders, she is always on the lookout for new products and ideas and is delighted to share her experiences with anyone who wishes to listen. You can also find her blogging at Raising My Boys.Web | Twitter | Facebook | LinkedIn | Google+ | More Posts (9)
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