Recipe by Erin Carney, Powell, Ohio
First place, Fruit Filled Pies (Any Crumb), 2015
Baking temperature: 375 degrees
Baking time: 1 hour
Yield: 1 pie
- 5 cups flour
- 2 1/2 cups shortening
- 1 tsp. salt
- 1 beaten egg
- 2 tsp. vinegar
- Cold water
- 5 apples (peeled, cored, and sliced thinly)
- 2 Tbsp. lemon juice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup flour
- 3 Tbsp. apple juice
- 1 cup flour
- 1/4 cup quick oats, uncooked
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- ½ tsp. salt
- 7 Tbsp. unsalted butter, room temperature
- 1/2 cup toasted chopped pecans and walnuts
To make the crust:
- Mix flour and salt in a large bowl; add in shortening and combine with fingers.
- In a measuring cup, mix beaten egg and vinegar and then add water to the 1 cup line; sprinkle over flour mixture and combine with a spoon.
- Separate into 2 portions: wrap in plastic wrap and refrigerate overnight (makes enough for 2 pies)
To make the filling:
- Combine the apple slices and lemon juice in a large bowl.
- In a small saucepan, combine sugars, cinnamon, salt and apple juice; heat on stovetop at medium temperature for 3-5 minutes until just at a simmer.
- Pour mixture over the slide apples and stir; add in the flour and set aside.
To make the topping:
- In a small bowl, combine sugars, flour, oats and salt. Using fingers, rub butter into the mixture until sandy; stir in nuts.
To assemble the pie:
- Roll out pie dough on a floured surface; drape over buttered and chilled pie plate, pat into the plate, and prick all over with a fork.
- Pour apple mixture into the pie plate, heaping apples towards the middle; pinch the crust into a scalloped shape.
- Place handfuls of topping on the pie, squeezing slightly to create small clumps.
- Brush glaze of egg whites and water over teh crust.
- Bake in a 375 degree oven for 30 minutes; cover with foil and replace in oven for 20 minutes; remove foil and continue to bake for 10 more minutes (total baking time: 1 hour).