American Pie Council

2014 Amateur Recipe

Apple, 1 Pear & Berries of My Forest Pie

Apple, 1 Pear & Berries of My Forest Pie
Deb Knicos, Bangor, PA
2014 APC National Pie Championships Fruit Berry


Pie Dough:
2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter cut into 1/4 inch slices
1/2 cup cold vegetable shortening
1/2 cup cold water

Filling:
3 medium apples, (1 Braeburn, 1 Royal Gala, 1 Macintosh) peeled, cored and cut into 1/4 inch cubes
1 Bosc pear, peeled, cored and cut into 1/4 inch cubes
1/4 cups blackberries
1/2 cups blueberries, picked over for stems
1/2 cups strawberries, hulled and sliced
1/4 cup wineberry jam
1 cups sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 Madagascar vanilla bean- seeds scrapped from pod
1/4 teaspoon salt
2 tablespoon fresh lime juice
2 tablespoons butter
3 tablespoons half and half
2 tablespoons vanilla sugar

Directions:
Preheat oven to 400 degrees.

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour.) Scrape bowl with rubber spatula and redistribution dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle cold water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4 inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Combine the apple, pear, berries, and jam in a large bowl, stir to combine, pouring over the sugar, then add in the nutmeg, cinnamon and vanilla beans, salt, lime juice, stir; set aside for 10 minutes.

Take pie crust out of refrigerator, and roll out one disk to be placed in 9 inch pie pan, fill with apple mixture, and add dollops of butter all around. Roll out second pie disk, cut strips to create lattice top, flute edges to design edge of pie. Bake for 20 minutes. Then reduce heat to 350 and bake an additional 35 minutes, take pie out of oven and brush with half and half and sprinkle with vanilla sugar. When putting pie back in oven rotate 180 degrees, so the part that is facing the back of the oven, now faces forward. Bake until steam vents bubble thickly for additional 20 minutes. Loosely tent top and crust of pie if it starts to get too brown.

Transfer the pie to a wire rack and let cool before serving.

Serves 8.