Apple pie contest proceeds go to Christmas festivities
We caught up with Sandra Inman, winner of the 2019 Creemore Apple Pie contest and she agreed to share her winning recipe. The Stayner resident said she grew up in New Brunswick, where Cortland apples are readily available and remain her apple of choice for pie. People took an opportunity to sample the pies at the Oct. 12 event in exchange for a donation to the charity of the winner’s choosing. Inman decided to donate the $141.25 to Christmas events in the village. She was also awarded a membership in the Gorgeous Spice Club.
Sandra’s Apple Pie
5 ½ cups (1.4 L) All Purpose Flour
2 Tsp. (10mL) Salt
2 1/3 cups (454 g) Lard 1 lb
1 Tbsp. (15mL) Vinegar
1 Egg, lightly beaten
- Combine flour & salt in a mixing bowl.
- Cut room temperature lard into flour mixture with pastry blender/or 2 forks until mixture resembles coarse crumbs.
- In a 1 cup (250 mL) measure, combine vinegar & egg
- Add water to make 1 cup (250 mL)
- Gradually stir liquid into flour mixture until mixture is moistened and forms a ball
- Cut mixture into 6 balls
- Roll 2 portions out on a floured pastry board
- Spray pie pan and place bottom crust in pan
6-8 Cortland apples, peeled, cored and sliced thin
¾ cup sugar
½ tsp apple pie spice (or cinnamon)
2 Tbsp flour
- Mix sugar, apple pie spice and flour together and then mix in sliced apples.
- Put apple mixture in pie shell, spread the edge of the pie shell with egg wash and top with second pie crust
- Crinkle the edges, spread the top crust with egg wash, sprinkle lightly with sugar, and make 4 cuts in pie crust and one in the centre.
- Bake at 400 degrees for 1 hour. Check at 45 min.
- Pie is cooked when apples are soft and crust is brown.