American Pie Council

2014 Professional Recipe

Classic Apple Pie

Crust:
Classic Apple Pie
Evette Rahman
Professional Division
2014 Apple
Crust

2 cups King Arthur Flour
1tsp salt
1/3 cup vegetable shortening
1/3 cup unsalted butter, cold, diced
1/4 cup milk
1 egg, beaten with 1 tsp water (egg wash)
sugar for sprinkling

Filling

6 Fugi apples, cored, peeled, sliced thinly
3 Macon apples, cored, peeled, sliced thinly
1 tsp lemon juice
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
2 Tbsp unsalted butter, melted

Mix flour, sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into two disks and refrigerate for 1 hour.

Preheat oven to 375. Roll out one disk and place in deep dish pie plate. Mix filling ingredients together and fill pie plate. Roll out remaining dough and cover filling. Cut off excess dough around rim of pie dish. Crimp edges. Brush top crust with egg wash and sprinkle with sugar. Bake for 50 - 60 minutes until golden brown and bubbling. Cover edges with pie crust shield if necessary during baking to avoid over browning. Cool completely before serving.



Filling 1:

Filling 2:

Filling 3:

Instructions: