American Pie Council

2017 Amateur Entry

 

Another Date in the Life of an Apple Pie

Another Date in the Life of an Apple Pie
Lori Panchisin, Holly Hill, FL
2017 APC National Pie Championships Amateur Division
1st Place Handcrafted Artisan

Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 tablespoons ice cold water

Filling
8 oz. package Sunsweet whole pitted dates, chopped into small pieces
6 cups peeled, thinly sliced Granny Smith apples
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
¾ cup granulated sugar
½ teaspoon cinnamon
2 ½ tablespoons all-purpose flour
2 tablespoons half-and-half, optional
Additional granulated sugar for sprinkling on top, optional

To make the crust, heat oven to 400 degrees. Combine flour and salt in a small bowl with a fork. With a pastry cutter, cut in the shortening until it becomes crumbly. Sprinkle water over the mixture, and stir gently with a fork until it come together in the bowl. Divide the dough in half, covering one half with plastic wrap to keep it from drying out. Roll out the other half on a floured surface, then transfer to a 9” deep dish pie plate. Leave about 1” of crust hanging over the edge to fold over and seal the top crust or lattice later. Refrigerate while making the filling.

In a small bowl, combine lemon juice and vanilla extract; set aside. In another small bowl, mix the 2 ½ tablespoons flour, sugar, and cinnamon; set aside. Combine apples and dates in a large bowl. Pour the lemon juice-vanilla mixture over the apples, and toss lightly to coat. Sprinkle the flour mixture over the apples and dates, and toss gently to coat all of the apples.

Roll out the remaining half of the dough, either to cut strips for a lattice top, or for a full top. Take the chilled crust out of the refrigerator. Gently pour the apple filling into the pie plate, arranging them in a fairly even layer. Place the second crust on top of the apples, or use the strips for lattice. When the top crust is placed, roll the 1” bottom crust overhang up and over the top crust edge to seal. Flute the edges. If using a full top crust, cut slits in it to let steam escape while baking. If desired, use a pastry brush to brush the half-and-half over the top crust and edges to give a lovely brown color when done. Sprinkle with granulated sugar for additional decoration.

Bake for 10 minutes at 400 degrees. Then lower the temperature to 350 and bake for an additional 50-60 minutes, or until juice are thickened and bubbling, and the crust is browned. If the edges of the crust are getting too browned, cover them with strips of foil or a pie crust shield. Serve warm, room temperature, or cold.
Lori Panchisin
Holly Hill, FL
Category: Handcrafted Artisan