The winner of this year’s apple pie contest, held each Thanksgiving weekend at the Creemore Farmers’ Market, is Beth Malloy (above centre) flanked by second place winner Julie Romanow (left) and third place winner Catherine Marti. The Echo thanks those who braved the rain to deliver pies, which were expertly judged by Elise Beauregard, Linda Cockton and Phil Richmond. The public was invited to taste the contestants’ pies for a donation to the charity of the winner’s choice. As a result, $100.20 is being donated to RAY’s Place.

Beth’s apple pie

by Beth Malloy

My recipe is a combination of my mother Suzanne Malloy’s input, and baker’s hands Tony Weldon’s taste buds and encouragement, and the cookbook In the Sweet Kitchen by Regan Daley.

Pastry

2 cups all purpose flour

1/4 tsp salt

1/2 cup lard – cold – cut in pieces

5 tbsp unsalted butter – cold – cut in pieces

1/4 cup ice water

1 large egg, lightly beaten

Method

Can be made by hand (with two knives), or in a food processor.

I like using a cold metal bowl or if using a food processor keep the blade in the freezer till ready to use

All ingredients should be cold – keep in refrigerator until ready to use

Sift flour and salt together

Add the cubed lard and butter and combine until pea size

Combine water and egg together in a small bowl

Pour half of egg/water into mixture – add more as required – dough should hold together when squeezed between fingers – not moist or dry

Gather together the dough – will be somewhat loose – divide into two piles – wrapping each in cello wrap – squish a bit into a disc shape – put in refrigerator for a minimum of 3 hours – can be kept in fridge for three days – or frozen for 3 months

When ready to use remove from fridge – let sit for about 30 minutes before rolling out

Filling

Heat oven to 4000F

9” pie plate – enamel or aluminum pie plate makes a crisper pie

Combination of Spy and MacIntosh apples (Cortland works well also)

About three pounds in total per pie

Peel and cube apples

Juice of half a lemon

3/4 cup of sugar

1 tsp cinnamon

1 tbsp flour

Method

Combine in a bowl the apples, lemon, sugar, cinnamon and flour.

Roll out one disc of dough on a lightly floured surface and line the pan.

Add the apples – mound higher than the plate as they reduce in baking. Squish down with hands.

Roll out the second dough disc – make a little larger than the dish and place and press on top.

Cut off any excess and crimp edges. Brush lightly beaten egg on top and sprinkle granulated sugar.

Cut 4-6 slits in top

Place in oven on a baking sheet  – turn oven down to

3750F – bake for 50-60 minutes

Ready when golden brown and bubbly.