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Food

In the Kitchen: Put a Winning Apple Pie on Your Holiday Table

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Just a few of the Fruit & Nut Pies vying for a ribbon at the KCRW Good Food Pie Contest (Lindsay William-Ross/LAist)


Just a few of the Fruit & Nut Pies vying for a ribbon at the KCRW Good Food Pie Contest (Lindsay William-Ross/LAist)
Last weekend Barbara Treves' Forever Favourite Apple Pie took two top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show." Treves was kind enough to share her winning pie recipe with fans of "Good Food," and in the spirit of sharing--and with Thanksgiving this week--we thought we'd pass it along as well.

Looking for other pie ideas for the holiday season?

Head into our archives for some recipes we shared last year in our "Pie R Round" mini-series:
Bumbleberry Pie
Peanut Butter Pie
Lemon Meringue Pie.
Or, de-mystify Pumpkin Pie with our easy recipe.
Not a fan of sweets? Well, there's always Bacon Pie!

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Check out Treves' "Forever Favourite Apple Pie" recipe after the jump...

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Barbara Treves' Forever Favourite Apple Pie won 1st Place in Fruit & Nut and Best in Show! (Photo via KCRW's Good Food Blog)
Barbara Treves' Forever Favourite Apple Pie

Crust
1-1/2 C organic whole wheat pastry flour
1 C unbleached, organic all purpose flour
2 tsp salt
1 T vanilla powder
1 vanilla bean, split, seeds scraped
3 T sugar
1-1/4 C sweet butter, unsalted (freshly made if possible)
1 T white vinegar, chilled
6 – 8 T ice water

Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.

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When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.

Filling

4 T sweet butter
12 organic apples from local farmers market (mixture of Granny Smith, Fuji or other tart, crisp apples the best) – peeled, cored and sliced.
1 vanilla bean, split seeds scraped
1-1/2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 C organic sugar
4 T organic, unbleached, all-purpose flour
1 tsp salt
2 tsp vanilla extract
¼ C apple cider vinegar
½ C dried, sour cherries, soaked in ¼ C Calvados for at least 2 hours

Filling Preparation

Mix all dry ingredients, including vanilla bean seeds together. Add 2 T of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
Adding Filling to Pie Dough

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Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 “– ¼” thick. Pull out pie plate and gently place rolled out dough in plate.

Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8” – ¼” thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.

Final Topping
1 egg
1 T Cream
Turbinado Coarse Raw Sugar

Beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.

Bake

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400 degrees for 45 mins. Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 mins. or until done.

Cool for at least two hours prior to serving.