American Pie Council

Grandma Haeh's Apple Pie

Grandma Haeh’s Apple Pie

2004 APC Crisco National Pie Championships
1st Place Apple
Beverly Hari, Orlando, FL

8 large Granny Smith’s apples, finely sliced
1 ½ cups granulated sugar
1 tsp cinnamon
2 tsp cornstarch
½ tsp salt
½ stick butter
1 egg white, whisked
1. Prepare pie crust.
2. Roll out bottom pie crust between 2 wide sheets of saran wrap
3. Place raw crust onto 10” pie pan
4. Roll out top crust between 2 sheets of saran wrap, cut vents, set aside.
5. Peel and core apples
6. Cut each apple into quarters, then into 3 more sections
7. Slice apple sections very thinly into pie crust, constantly maneuvering slices into most compactness, and until rounded above pie plate edges.
8. Mix sugar, cinnamon, cornstarch and salt together
9. Pour sugar mixture over top of apples, making sure all the apples are covered.
10. Distribute butter stick slices over top of sugar mixture.
11. Brush whisked egg white to bottom crust edge.
12. Place top crust on top and press edges together for a good seal
13. Crimp crust edge.
14. Brush with whisked egg white
15. Place drip pan, or foil, on bottom oven rack below where pie will sit
16. Place pie on rack in center of oven.
17. Bake at 400 for 15 minutes
18. Turn oven down to 350 for 80 minutes
19. Lower temperature if crust starts to get too brown, allowing a little more baking time for the lower temperature – juices should start to bubble up through openings.
Never Fail Pie Pastry
15 oz. Armour Lard, room temperature
28 oz. Gold Medal all purpose flour, sifted
1 tsp baking powder
2 tsp salt
¼ cup sugar
1 whole egg, beaten
1 TBS white vinegar
Cold Water
1. Blend all dry ingredients thoroughly
2. Cut in lard with pastry cutter, till size of coarse meal
3. Beat egg in 1 cup measuring cup
4. Add vinegar
5. Add ice cold water to 2/3 cup mark. Add liquid slowly while blending with pastry cutter to form a soft pliable ball. If you add liquid too quickly, it will be too wet to handle.
6. Handle dough as little as possible
7. Dough will be a little wettish, but it will dry while resting
8. Let rest by chilling at least 1-2 hours before rolling
9. Yield 3 double crust pies, depending on thickness or crusts