Barbara Treves won Best in Show at KCRW’s first ever Good Food Pie Contest:
Forever Favourite Apple Pie
Crust
1-1/2 cup organic whole wheat pastry flour
1 cup unbleached, organic all purpose flour
2 tsp salt
1 Tablespoon vanilla powder
1 vanilla bean, split, seeds scraped
3 T sugar
1-1/4 cup sweet butter, unsalted (freshly made if possible)
1 Tablespoon white vinegar, chilled
6 – 8 Tablespoons ice water
Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.
Filling
4 Tablespoons sweet butter
12 organic apples from local farmers market (mixture of Granny Smith, Fuji or other tart, crisp apples the best) – peeled, cored and sliced.
1 vanilla bean, split seeds scraped
1-1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup organic sugar
4 Tablespoons organic, unbleached, all-purpose flour
1 tsp salt
2 tsp vanilla extract
1/4 cup apple cider vinegar
1/2 cup dried, sour cherries, soaked in 1/4 cup Calvados for at least 2 hours
Filling Preparation
Mix all dry ingredients, including vanilla bean seeds together. Add 2 tablespoons of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
Adding Filling to Pie Dough
Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 “– 1⁄4” thick. Pull out pie plate and gently place rolled out dough in plate.
Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8” – 1⁄4” thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.
Final Topping
1 egg
1 Tablespoon Cream
Turbinado Coarse Raw Sugar
Beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.
Bake
400 degrees for 45 mins. Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 mins. or until done.
Cool for at least two hours prior to serving.