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Lori Meiners of Hubbardston, Massachusetts, won first prize in the 2013 Great New England Apple Pie contest at Wachusett Mountain Applefest with this delicious rendition of New England’s favorite dessert.
Crust (enough for 2 pies)
- 4 c unsifted flour, spooned lightly into cup
- 1 T sugar
- 2 t coarse salt
- 1-3/4 c shortening
- 1 T cider vinegar
- 1 egg
- 1/2 c water
Filling
- 8 large New England Golden Delicious apples, peeled, cored, and cut up
- 3/4 c white sugar
- 1/4 c brown sugar
- 1 t cinnamon
- 1/4 t ground nutmeg
- 2 T flour
- 2 T butter, cut into pieces
- 1 egg yolk
- 1 T sour cream
- 1 t water
- In a large bowl, use a fork to mix flour, sugar, and salt. Cut in shortening until mixture is crumbly.
- In a small bowl, gently whisk together vinegar, egg, and water. Add egg mixture to flour mixture, and stir until just combined.
- Divide dough into four portions, quickly form into discs, wrap in plastic or waxed paper, and chill for at least 30 minutes.
- Peel, core, and slice the apples into a large, heat-proof bowl. Pour boiling water over apples until just covered, cover bowl with plastic wrap, and set aside for 10 minutes.
- Drain water and set aside. In a small bowl, mix together sugars, cinnamon, nutmeg, and flour, and set aside.
- Preheat oven to 350°F. Roll out the dough: generously flour flat surface and both sides of the dough.
- Roll out to 1/4″ thick. Place in pie pan. Pour apples into pan.
- Add butter pieces, spread out on top of apples. Pour sugar mixture over apples.
- Roll out top crust and place over apples. Trim edges so there is about 1/2″ of dough hanging over edge of pan. Fold dough under and pinch to seal.
- Cut several slits in the top crust to vent steam while baking. In a small bowl, mix egg yolk, sour cream, and water, and paint over top crust.
- Place pie in oven and bake for 35 to 40 minutes, until crust is golden brown. Remove from oven and place on cooling rack.
- Serve warm or at room temperature with vanilla ice cream, if desired.