Sebastopol Area Chamber of Commerce Presents…
2011 Grand Champion Apple Pie Baker
Carolyn Bowen
Mama Bear’s Gravenstein Apple Pie

Filling:

7 cups sliced organic Gravenstein Apples
½ cup granulated sugar
½ cup loosely packed light brown sugar
2 tablespoons unbleached all purpose flour
2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Dash salt
1 tablespoon pure maple syrup
* 1 tablespoon butter (divide and dot on top of filling before placing top crust on pie).

** Be sure to toss apples and ingredients well, making sure to break up brown sugar and  
       evenly coat syrup throughout entire mixture.

Pie Crust:

2 cups unbleached all purpose flour
½ teaspoon salt
½ cup unsalted butter – chilled
1/3 cup vegetable shortening – chilled
¼ cup ice water, plus 2 tablespoons

Combine dry ingredients, butter and shortening in food processor until crumbly texture.  Add ice water and continue to process together to form a ball.  Remove from processor, divide in half and wrap in plastic wrap or cheesecloth.  Chill in refrigerator 30 minutes.

Fill unbaked pie shell 2/ apples filling, dot w/butter, cover 2/top curst.  Fold and crimp edges.  Brush top crust w/egg wash (1 beaten egg and 1 tablespoon water). Sprinkle lightly w/cinnamon sugar.  Place on a preheated cookie sheet in 400F degree oven for approximately 1 hour.  Cover edges half way through, if necessary.