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The North Lake Tahoe Bonanza has been searching for the best of the best - the best apple pie recipe from an Incline Village/Crystal Bay resident.
Our in-house “Cooking Queen” is challenging our residents to come up with one better than hers! To participate go online to our Apple of My Pie contest and enter to see if yours is voted the best. To enter go to www.tahoebonanza.com/ApplePieContest to submit your recipe.
Ingredients:
8 Apples
4 Tablespoons (half stick) butter, melted
1/2 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon grated lemon zest
1 teaspoon vanilla extract.
Topping Ingredients:
1 tablespoon sugar
pinch of cinnamon
Directions:
1. Put the bottom disc of pie pastry into the bottom of a 9 inch pie plate. Set second disc aside until pie is filled.
2. Preheat oven to 350 degrees.
3. Prepare the filling: Core, halve, and peel the apples, cut them into 1 inch chunks.
4. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated.
5. Fill the pie plate that has the pastry disc in it with the apples, mounding in the center. Brush the edge of the pastry with water.
6. Transfer the remaining pastry disc to cover the apples, allowing a slight overhang. Seal the edges of the crusts together with a fork and crimp decoratively.
7. Prepare the topping. Mix together the sugar and cinnamon. Prick the top crust with a fork in several places and cut a small vent in the center. Brush the top lightly with water and sprinkle it with the cinnamon sugar.
8. Bake until the filling is bubbling and the top is golden, about one and a half hours.
Our in-house “Cooking Queen” is challenging our residents to come up with one better than hers! To participate go online to our Apple of My Pie contest and enter to see if yours is voted the best. To enter go to www.tahoebonanza.com/ApplePieContest to submit your recipe.
Ingredients:
8 Apples
4 Tablespoons (half stick) butter, melted
1/2 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon grated lemon zest
1 teaspoon vanilla extract.
Topping Ingredients:
1 tablespoon sugar
pinch of cinnamon
Directions:
1. Put the bottom disc of pie pastry into the bottom of a 9 inch pie plate. Set second disc aside until pie is filled.
2. Preheat oven to 350 degrees.
3. Prepare the filling: Core, halve, and peel the apples, cut them into 1 inch chunks.
4. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated.
5. Fill the pie plate that has the pastry disc in it with the apples, mounding in the center. Brush the edge of the pastry with water.
6. Transfer the remaining pastry disc to cover the apples, allowing a slight overhang. Seal the edges of the crusts together with a fork and crimp decoratively.
7. Prepare the topping. Mix together the sugar and cinnamon. Prick the top crust with a fork in several places and cut a small vent in the center. Brush the top lightly with water and sprinkle it with the cinnamon sugar.
8. Bake until the filling is bubbling and the top is golden, about one and a half hours.
Mary's No-Fail Pie Crust
2-1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter
1/2 cup cold vegetable shortening
1/2 cup cold vodka
1/2 cup cold water
Process 1-1/2 cups flour, salt, and sugar in food processor, pulsing until combined (about 2 one-second pulses) Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around process blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough as been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls, flatten into disks. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
Yields: 9-inch pie.
2-1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter
1/2 cup cold vegetable shortening
1/2 cup cold vodka
1/2 cup cold water
Process 1-1/2 cups flour, salt, and sugar in food processor, pulsing until combined (about 2 one-second pulses) Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around process blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough as been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls, flatten into disks. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
Yields: 9-inch pie.
