Grandma Brunet's Blue Ribbon Apple Pie
Apple Festivals happen all over the country this time of year, and one of the largest is in Lafayette, New York. We traveled north in search of a Blue Ribbon worthy pie recipe to share with our viewers, and we did not return empty handed. In fact, we returned with the actual winner. In this episode we have a two time Blue Ribbon winner for her Apple Pie recipe, Pam Brunet, sharing the secrets to her award winning pie in our studio kitchen. Pam's pie is actually a family heirloom recipe handed down to her from her mother-in-law, Sally Brunet, and cherished by their entire family. What a treat for us that they agreed to share it with our viewers.
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Grandma Brunet's Blue Ribbon Apple Pie
2 cups flour, plus more for rolling dough
1 teaspoon table salt
1 cup shortening
¼ cup ice cold water
¾ cup sugar
1 teaspoon ground cinnamon
2 tablespoons flour
6 to 8 medium-tart apples (like Cortland and Empire), peeled, cored, and sliced into ¼-inch thick pieces
1. Preheat oven to 425F. In a medium bowl, combine flour and salt and whisk together. Add shortening to flour mixture, and cut in using a pastry blender. When the flour is absorbed into the shortening, drizzle water over the mixture and roll the dough into a ball.
2. In a small bowl, combine sugar, cinnamon and flour, and whisk together.
3. Lightly flour a clean work surface and a rolling pin. Split dough in half, and roll each half into a flat round that is large enough to generously cover a 9-inch pie pan. Roll one round onto the rolling pin and unroll into the pie plate. Gently press dough into place. Peel excess dough off the sides.
4. Spoon about ¼ of the sugar mixture directly on top of the bottom crust. Layer 1/3 of the apples on top of the sugar, and repeat until you have 3 layers of apples, finishing with the sugar mixture. The apples will be higher than the pie dish. Be sure to reserve at least 2 tablespoons of sugar mixture for the top crust.
5. Lay top crust on top of apples, remove excess crust, and pinch the two layers of crust together with your fingers. Sprinkle remaining sugar over the top crust. Place pie in preheated oven, and cook for 20 minutes. Reduce heat to 350F and cook until pie is golden, about 30 to 40 minutes more.
