The Best Grandma’s Apple Pie Contest Recipe

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Apple pie season is soon to be in full swing, and you know what that means? Pie contests and lots of taste testing! Even if you have never entered a pie baking contest, why not organize your own pie contest amongst family and friends? If you are thinking of entering with an apple pie, here is a traditional grandma’s apple pie recipe that is bound to set off your taste buds! 

Photos: Zoe Bakes, Digital Delusions, iFood

The Best Grandma's Apple Pie Contest Recipe
Serves 8
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- 2-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter
- 1/2 cup cold lard
- 1/4 cup cold water
- 3 tbsp sour cream
- 1 egg yolk
- 2 tbsp sugar
- 8 apples, Mix em up - Granny Smith, MacIntosh, Golden Delicious about 3 lb
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tbsp butter, softened
1. In a bowl, whisk flour with salt. Use a pastry blender to cut in butter and lard into fine crumbs and some chunks.
2. Then whisk water with sour cream and drizzle over flour mixture, briskly mixing and adding water if necessary to form the pastry dough.
1. Cut peeled and cored apples into thick slices. In a bowl, mix sugar, cornstarch, cinnamon, nutmeg and salt. Toss sliced apples into mixture until well coated.
2. On floured surface, roll out half of the pastry dough into a 1/8-inch thickness. Fit into 9-inch pie plate, trimming and leaving 2 cm to hang over sides. Fold sides under and flute the edges.
3. Dump the pie filling into the shell, and drizzle with butter.
4. Roll out remaining pastry to 1/8" thickness.
5. Whisk egg yolk with 1 tbsp water and brush over pastry rim. Fit rolled out pastry over the pie filling, leaving 3/4-inch to hang over sides. Fold sides under bottom pastry rim, seal and flute edges. Brush egg mixture over pastry. Using a knife, cute vents for the steam at the top of the pie and sprinkle with sugar.
6. Bake in the bottom rack of your over at 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thick. Let cool on rack.
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