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Suhweet Apple Pie

2008 Andrson Farmers’ Market Apple Pie Winner

submitted by Karen Gibson

Ingredients:
2 1/2	cups	all purpose flour
1	tsp	salt
1/4	cup	shortening
10	Tbs	(1 stick + 2 Tbs) cold unsalted butter, cut into small cubes
7 to 9	Tbs	ice cold water
		Milk (optional)
		Coarse white sugar (optional)
7	cups	lightly packed cored, peeled, and sliced pie apples (Jonathan used in the contest pie); about 7 medium apples
1 1/4	cups	confectioners' sugar
1/4	cup	boiled cider
1/2	tsp	nutmeg (freshly ground preferred)
1	tsp	cinnamon
1/4	tsp	salt
1	Tbs	vanilla extract
1	Tbs	fresh lemon juice (about 1/2 of a lemon)
2	Tbs	butter, melted
1/4	cup	all purpose flour
3	Tbs	caramel topping, divided

Directions:

Crust:

• In a medium bowl, whisk together the flour and salt. Add the shortening, mixing until well combined.
• Add cubes of butter and work into the dry ingredients using a pastry blender, fork, or a stand mixer until the dough is unevenly crumbly.
• Add cold water one tablespoon at a time, continuing to mix until the dough is cohesive. Check dough after 5 or 6 tablespoons by scooping out a handful and squeezing. If the dough holds together and does not feel dry or crumbly, enough liquid has been added.
• Divide the dough into 2 sections, with one section slightly larger than the other. (If you have a scale available, the smaller section should weigh about 10 ounces; the larger about 12 ounces.)
• Shape each section of dough into a thick disk. Roll the edges along a floured work surface (as though the disk were a wheel) to create a smooth edge with no cracks (or rotate the disk between your hands, using your thumbs to flatten and smooth the edges as you go).
• Careful flatten each disk to a thickness of about 1", wrap disks separately in plastic wrap, and refrigerate for a minimum of 30 minutes. (Dough can also be chilled overnight, up to 3 days.)
• Before preparing the filling (below), remove the dough from the refrigerator and allow to warm.

Filling:

• In a medium mixing bowl, combine in the sugar, boiled cider, spices, salt, vanilla, and lemon juice, stirring until the mixture becomes thick and syrupy.
• Add the apple slices to the bowl, mixing well to completely coat the apples.
• Stir in melted butter and flour until well mixed and the liquid has thickened further. Set aside

Assemble the pie:

• On a floured work surface, roll the larger disk of dough into a 14" circle. Transfer the dough to a 9" regular (not deep-dish) pie pan.
• Spoon a little more than half of the apple mixture into the crust. Crust should be completely covered with apples.
• Drizzle 2 Tbs of the caramel topping over the apple mixture.
• Spoon the remaining apple mixture into the crust, evening out the top layer as best you can.
• Drizzle the remaining 1 Tbs of caramel topping over the apple mixture.
• Reflour the work surface and roll the smaller disk of dough into an 11" circle. Transfer the dough to the pie and center carefully on top of the filling.
• Using your fingertips, press down lightly on the top layer of crust to gently firm the filling beneath in place. (This will reduce the chance that the top layer will have uneven raised areas after baking.)
• Fold the edge of the bottom crust up over the edge of the top crust, pinching the two together and smoothing as you go. Crimp the edges into your pattern of choice. Cut a decorative slit or hole in the center of the crust to allow steam to escape.
• Optional: brush the top crust with milk and sprinkle entire surface liberally with coarse sugar.

Bake the pie:

• Place the pie pan on a baking sheet lined with parchment paper.
• Bake the pie uncovered for 45 minutes, checking after 30 minutes for browning of the crust. When the crust has started to brown, but no later than 45 minutes into the bake, drape the entire pie with a piece of aluminum foil, tenting it lightly.
• Bake for an additional 1 hour 15 minutes. The top crust should be golden brown and the filling bubbling hot.
• Remove from oven and cool completely. An overnight cooling is best to allow the pie's texture to set.