American Pie Council

2015 Professional Entry

 

The Perfect Apple Pie

Crust:
The Perfect Apple Pie
Caroline Imig, Oconto, WI
2015 APC National Pie Championships Professional Division 1st Place Apple and
Best of Show

Crust
2/3 cup plus 2 Tablespoons Shortening
2 cups All Purpose Flour
1 teaspoon salt
4-5 Tablespoons cold ice water
Preheat oven to 400 degrees. Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in ice water, 1 Tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll.
Filling
8 cups thinly sliced apples (peeled, quartered, cored and slices crosswise)
¾ cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
¼ teaspoon apple pie spice
1 tablespoon flour
Mix all ingredients with the apple slices. Roll out refrigerated pie crust dough, place in pie pan. Add apple mixture. Top with remaining crust. Cut a few small slashes in top crust for a steam vent. With pastry brush, brush on egg wash (beat one egg with 1 Tablespoon of milk).
Bake in a 400 degree oven for 10 minutes, then reduce heat to 375 and continue baking for another 20 minutes.

Filling 1:

Filling 2:

Filling 3:

Instructions: