Prep time: 45 minutes
Cook time: 55 minutes
Serves 8
In 2005, Lee Ann Duclo won the California's Kitchen Apple Pie Contest at the California State Fair. Duclo, who lives in Sacramento, earned a blue ribbon, $75 cash prize, a bushel of apples and several cookbooks. More important, she earned bragging rights that her apple pie recipe is the best in the state. She graciously shares her recipe. She recommends using Gravenstein apples.
INGREDIENTS
Pie crust
3 cups flour
1 1/4 cups shortening
1 teaspoon salt
1 egg, well-beaten
5 tablespoons ice water
1 tablespoon cider vinegar
1 egg beaten with 1 tablespoon of water for glazing
Pie filling
2/3 cups granulated sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
7 cups thinly sliced, peeled apples, about 3 pounds
1 tablespoon granulated sugar
INSTRUCTIONS
For crust, sift the flour and salt into a bowl. Cut in shortening to make crumbs the size of peas. Combine egg, ice water and vinegar, then add to flour mixture. Mix thoroughly together and roll out a third of the dough on a lightly floured surface to about 1/8-inch thick. Transfer dough to a 9-inch pie pan and trim the edge. Roll out remaining dough 1/4-inch thick. Cut out leaf shapes 3 inches long to use for top crust. Set aside while you assemble pie.
Preheat oven to 375 degrees. Combine sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt in a bowl. Place apple slices in a large bowl. Add sugar mixture and toss to coat apple slices. Spoon the apple mixture into the unbaked pie shell and dot with butter.
To assemble the top crust, start from the outside edge and and cover the apples with a ring of leaves. Place a second ring of leaves, staggering the positions. Continue with rows of leaves until the top is covered. Brush with glaze and sprinkle with the remaining tablespoon of granulated sugar. Cover the edge with foil. Bake 25 minutes. Remove foil. Bake 25 to 30 minutes longer until the crust is golden brown, apples are tender and juices are bubbly.
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