Gravenstein Apple Fair Grand Champion John Smith’s Pie Recipe

Cooking concept with vegetables and copy space in the middle on wooden background

Grand Champion Recipe

Gravenstein and pink pearl apple pie

 

6 or 7 gravenstein apples.

3 pink pearl apples.

1 egg

1 tablespoon Turbinado sugar.

2 1/2 cups of all purpose flour.

1 cup of all purpose flour ( for dusting a smooth surface and to thicken filling)

1/2 a cup of white sugar (divided).

1 1/2 cup of chilled butter

(Diced into small cubes).

5 tablespoons of ice water.

2 teaspoons cinnamon.

1 teaspoon nutmeg .

1 teaspoon pure vanilla extract.

1 teaspoon salt .

 

-Divide sugar in half .

Add half the sugar , salt , cinnamon,to 2 1/2 cups of all purpose flour.

-Mix dry ingredients with a spoon a few times to combine .

-Cut 16 oz of unsalted butter in small cubes( note that 1 stick of butter is = to 1/2 of a cup).

-Make sure butter is very cold( throw back in the fridge if needed to get it cold again ).

-When cubed butter is cold , sprinkling the butter over the mixed dry ingredients and either cut butter into the flour by hand or with a fork (after butter is cut into the flour the mix should resemble small coarse crumbs).

-Sprinkle 3 tablespoons of ice water over the dry mixed ingredients and press mix together just until you can form a fall out of the mix without it falling apart.( do not knead dough for this process and add just enough water to make the mix form a dough ball ).

-let dough rest for an hour or two in the fridge and in the mean time let’s start the apple filling !

-peel all apples and core the seed out , then cut each apple in half .

-slice apples to desired thickness and add remaining sugar , nutmeg and vanilla together in a sauté pan .

-on medium heat cook the apple mix stirring frequently until liquid starts to form from the apple mix , sprinkle in 2 tablespoons of flour and mix well so there are no flour chunks .

-let the apple filling reduce and thicken to almost a sauce like consistency then remove from heat letting the filling cool and reserve filling in the fridge till oat needed .

-preheat oven to 400

-after dough has rested in the fridge for at least one hour , divide dough in half rolling one half for the bottom crust and one for the top . ( I prefer a lattice style top crust but any style you want will work the same).

-line a 9 inch standard pie dish with the bottom crust you just rolled out (make sure the crust is big enough to slightly overlap over the sides of the pie dish).

-add the pie filling to the dough lined pie dish and spread out evenly (apple mix should almost be flush with the top of the pie dish ).

-Roll out the second half of the dough to a desired thickness for the top crust ( get creative ! And cut the rolled out top crust into strips or even use a small glass and press into the doing to make circles to overlap on top of the filling ).

-Once you have the top crust assembled to your liking, pinch the top crust into the overlapping bottom crust or use a fork to crimp the edges together all the way around .

-whisk the egg and with a pastry brush , brush the egg onto the top crust .

-Sprinkle Turbinado sugar over the top.

-bake for 45 mins to 1 hour or until crust is a beautiful golden brown.

-when top crust is golden brown , remove pie from the oven and let rest for at least an hour to become room temperature before serving .