3rd Place 2012 Apple Pie Contest
Creamy Apple Medley Crunch Pie
Created by: Rebecca
Card of Hope, MI
Pastry for 9″ Pie Shell:
1 cup All-Purpose Flour
1/4 tsp. salt
1/3 cup lard
1 1/2 tsp. beaten egg
1/2 tsp. vinegar
2 tbsp. cold water
Filling:
2-3 Michigan McIntosh apples-peel, core, slice thin
2-3 Michigan Golden Delicious Apples-peel, core, slice thin
2-3 Michigan Northern Spy Apples-peel, core, slice thin
1/3 cup all-purpose flour
3/4 cup Pioneer Sugar*
3/4 cup Pioneer Golden Lt. Brown Sugar
1 tbsp. Saigon cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3 tbsp. pure maple syrup
2/3 cup sour cream (optional)*
1 tsp. pure vanilla extract
Crumb Topping:
1/2 cup salted butter, softened
1 cup all-purpose flour
1/2 cup Pioneer Sugar
1/4 tsp. Saigon cinnamon
1/8 tsp. nutmeg
Pie Shell Directions:
Preheat oven to 400F. Measure lard, flour and salt into a
mixing bowl. Using a pastry blender or fork, cut lard into flour until
crumbly. In a separate bowl, combine egg, water, vinegar; add to flour
mixture. Using a fork, work into a ball. Roll out and trim to fit a 9″
pie plate leaving a 1/2 to 1″ overhang; line pie plate with pastry. Fold
under edge of crust and press into an upright rim. Flute edge. Line
with foil and add weights to keep crust from shrinking during baking.
Bake shell for 10 minutes. Cool before filling.
Filling Directions:
Preheat oven to 350F. In a large bowl, combine flour, sugars,
cinnamon, nutmeg and salt; mix well. In a separate bowl, blend together
sour cream, maple syrup and vanilla. Combine approximately 6 cups of
sliced apples with sugar mixture, toss until apples are coated. Stir in
sour cream mixture. Pour apple mixture into baked pie shell,
distributing evenly. Top with crumb topping.
Crumb topping:
Mix all ingredients together until crumbly. Distribute evenly
over top of apple mixture, making sure to cover completely. Press to
adhere to apples.
Place pie in center of oven, bake for 1-1 1/2 hours or until apples are tender.
*If sour cream is omitted, reduce sugar to 2/3 cup.
What do you think?