Also see All About Pies.
Amy Fuqua of Boulder fine-tuned this recipe before entering her pie in the Traditional Two-Crusted Apple Pie Category and taking First Place honors in the National Pie Championships.
12 Winesap apples
1/3 cup white sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 tablespoon fresh lemon juice
6 tablespoons melted butter
1/3 cup brown sugar
1 heaping tablespoon cornstarch
Juices from baked apples
Pie crust (recipe follows)
Preheat oven to 375 degrees F.
Peel, core and dice apples. Mix well with sugar, cinnamon, nutmeg, cloves, lemon juice and butter. Bake at 375 in a covered dish for 40 minutes. Remove from oven and set aside. Then, in a small saucepan mix brown sugar, cornstarch and juice from baked apples. Stir over high heat until bubble. Pour sauce over apples and stir. Place apple mixture in a pastry-lined pie dish. Cover with top crust, crimp and prick holes or vents. Bake at 450 degrees for 15 minutes, then at 350 degrees for about 35 minutes. Remove from oven when golden brown. Cool and serve.
(For a two-crusted pie)
2 cups flour
1-1/2 teaspoons salt
1/3 cup ice water
3/4 cup lard
1/4 cup butter
Blend flour and salt. Cut fat into flour with a pastry knife until it resembles cornmeal.
Mix in water with a fork using only as much as needed to make dry ingredients form a ball. Roll out dough and chill for a few hours or overnight.
Kate's Global Kitchen for November, 2000:
11/04/00 My, My American Pie:
11/11/00 Stuffing Tips and Free-Form Techniques
11/18/00 Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00 Turkey + 3 Ingredients = Luscious Leftovers
Holiday Special: Thanksgiving Headquarters: A to Z
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created November 2000. Modified November 2006.
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