This past weekend, we held our first ever Ultimate Apple Pie Bake-Off Contest upstairs in our Cooking Studio. We had a great response with the number of entries. Bakers were asked to submit a pie for judging. Our judging panel took over an hour deliberating, and finally came to an overall decision on the top 3 pies which included a pie from Julie Jones, Kitsa Scaffidi and Carol Wildgoose. These three ladies then took the time to participate in our “bake-off” held on September 21. Their pies were outstanding, making it a very difficult task for our judges to select the winners. We would like to extend a BIG thank you, and a job well done for all who entered! Here are the winners with their awesome pie recipes:
FIRST PLACE: Carol Wildgoose Her Pie: Gluten Free Apple Pie 1 cup lard 2 cups white rice flour 1 cup cornstarch ¼ cup white sugar ½ tsp. xanthum gum Dash of salt 1 large egg (cold and beaten) 1 tbsp. white vinegar 5 tbsp. cold water Mix dry ingredients well with whisk in medium bowl. Add vinegar and water to beaten egg and mix with fork. Cut lard into dry ingredients with pastry cutter or two knives until size of lima beans with some smaller pieces. Pour all of the vinegar/egg/water mixture over dry/lard mixture and toss with fork to moisten evenly. Gather dough together with hands. (Try not to over handle). Separate into three fairly even portions and shape into a flat disk (one portion can be slightly smaller as it will be the top.) This recipe makes one double and one single crust pie. Sprinkle a piece of wax paper and rolling pin with cornstarch. Place dough on prepared surface and roll out to fit a 10” pie plate. (approx. 1/8th inch thick) Place pie plate centred on top of rolled dough. Carefully flip the pie plate over with hand under wax paper/dough . Adjust dough to centre if necessary and peel off wax paper. (Dough may tear as it is very tender – simply press the dough into place where needed.) Trim edges. Roll out crust top on wax paper per above and cut a decorative slice in middle for steam to escape pie. FILLING 6 medium apples of choice (# approximate – I like Granny Smith for pies) Cinnamon 1 cup white sugar (plus or minus a little depending on tartness of apples) Slice apples into pie crust. Sprinkle sugar evenly over top, followed by cinnamon to taste. (3 teaspoons should be about right) Cover apples with pie crust. Crimp edges with fingers to seal. Brush top of pie with milk and sprinkle lightly with white sugar. (This step is for appearances only!) Bake at 425 for 15 minutes. Turn back oven to 350 degrees and bake for another 40 minutes or until bottom of crust is brown and the apples are soft. Cool on rack. Serve with pie server as crust is very tender! Remaining single crust can be frozen if well wrapped with foil and sealed in freezer bag. SECOND PLACE: Julia Jones Her Pie: Grandma’s Apple Pie
