American Pie Council

2017 Professional Entry

 

Cider Mill Rulz Apple Pie


Cider Mill Rulz Apple Pie
Kathryn Hanson, Orlando, FL
2017 APC National Pie Championships Professional Division
1st Place Hand Crafted Artisan

Crust:
2 ¼ cups all-purpose flour
1 teaspoon salt
2/3 cup Crisco shortening (cold)
5-7 tablespoon cold water

In medium bowl, combine flour and salt. Using pastry blender cut in the Crisco until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, with a fork. Add water until dough is just moist enough to hold together. Form the dough into 2 balls, place on floured surface. Flatten each ball into a disc, wrap with plastic wrap and refrigerate for an hour. Roll out one of the discs on floured surface and place in the bottom of a 9” pie dish. Roll out the second disc for the top crust.

Filling:
1 ¾ cups Cinnamon Apple Cider
1 ¼ cup sugar
1 ½ lbs granny smith apples
1 ½ lbs fuji apples
2 tablespoon lemon juice
2 tablespoon cornstarch
2 tablespoon unsalted butter

In large saucepan, combine 1 ½ cups apple cider and sugar; bring to a boil, stirring until sugar is dissolved. Boil, uncovered, 10 minutes. Peel, core, and slice the apples thinly, place in a large bowl and sprinkle with the lemon juice. Add to the cider mixture and return to boiling. Stir constantly, lower heat; simmer uncovered, 5 minutes, or just until apples are partially cooked. With slotted spoon, lift the apples out of syrup and into the prepared pie crust. Return the remaining syrup back to the heat, and bring it to a boil for 5 minutes. Combine ¼ cup apple cider and the cornstarch, add to the syrup and stir until completely smooth. The syrup should measure ½ cup. Pour over the apple slices. Dot the pie with the butter. Place the top crust over the filling and crimp the edges to seal the filling in. Bake 40 minutes in a preheated 400 degree F oven.