First Place recipe for SRR's Pie-off, December 10, 2009
3 cups flour
4 T sugar
1 1/2 tsp salt
2 1/2 sticks cold unsalted butter, cut into pieces
5 T cold vegetable shortening, cut into pieces
About 1/2 cup cold water
Put the flour, sugar and salt in a food processor and pulse to combine the ingredients. Add the butter and shortening and pulse until the butter and shortening are cut into the flour. Gradually add about 3 tablespoons of the water and pulse, then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Scrape the dough out of the work bowl and onto a work surface.
Shape the dough into 2 disks and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling.
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples
1 1/2 tablespoons brandy
1/4 cup boiled cider or undiluted apple juice concentrate
1 teaspoon vanilla extract
1 large egg yolk
1 Tbsp milk
Position rack in the bottom third of the oven and preheat to 375°F. Combine sugar, cornstarch, and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy, vanilla extract and cider. Roll out one disk of pie dough and place in a 9 inch pie plate. Spoon in apple filling. Roll out second disk of dough and cover. Trim and pinch the edges together. Stir egg yolk and milk in a small bowl to blend. Brush the egg wash over the top of pie. Cut slits in the top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour.