Apple Pie Competition Winning Recipes

On September 20th, 2008 we had our first annual BC Apple Pie competition. More than 20 pies were entered and they were all delicious! The top three pies as judged by our panel of local foodies: Cecelia Leong, Carolyn Ali, Debbra Mikaelsen and Margaret Gallagher - are posted below with their recipes. Honourable mentions were also given in 3 categories - see the bottom of the page for a list.

Printable Version

First Prize
Entry #7 - Yin Yang Apple Pie by Lori Hargreaves
Pastry (for 3 - 9" Pies)
Combine in a food processor:
5 1/2 cups flour
2/3 cup pecans
2 tsp salt
1/2 tsp baking powder

Cut in small pieces : 1 cup lard, 1 cup butter

Mix to make 1cup: 1egg, 1 tbsp lemon juice and water.

Tip flour mixture into a large bowl. Cut in fats until the mixture feels sandy, with a few larger chunks of butter and lard remaining.

Make a few wells in the flour/fat mixture and pour in liquids. Mix witha fork and then gently press together by hand to make a rough ball. Divide into three equal portions. The pastry can be used or frozen at this point. To use, allow to rest in the fridge for about ten minutes, then roll out.

Filling (for 1 pie)
6-8 apples - Lori used a mix of Organic Macintosh, Granny Smith and Akane
Approx 1cup sugar
1/4 cup flour
1 tbsp butter
1/2 tsp vanilla
Rind of 1/2 lemon
Pinch of salt

Mix together and pour into rolled out pie shell. Cover with top pastry layer and decorate as desired. Cut a few slits to allow steam to escape. Bake at 425 F for 12 -15 minutes to brown crust and then at 350 F for about 30 minutes. The pie is done when the juices start to bubble up though the slits. Allow to cool before cutting.

Second Prize
Entry #15 Persian Apple Pie by Christine Moulson

Filling
6-8 apples, Christine used Gravenstein, Jonagold and Bramley Seedling apples
1 tbsp rosewater
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/2 tsp cardamom
nutmeg
1 recipe flaky pastry (below)

Peel, core and slice apples. Toss with rosewater. Combine sugar, flour, cinnamon, cardamom and nutmeg, then mix into apples. Put filling in pastry shell and cover with topping of pastry. Brush pastry with eggwash and sprinkle with sugar.

Flaky Pastry
5 1/2 cups flour
2 tsp salt
2 tsp sugar
6 oz vegetable shortening (chilled)
11oz unsalted butter (frozen)
1 cup ice water
Sift flour, salt and sugar together. Rub in shortening. Grate frozen butter into flour mixture and toss to coat. Sprinkle ice water in a bit at a time until pastry just comes together. Chill for at least an hour before using.Bake 45 - 50 minutes at 375 F.

Third Prize
Entry #10 Magic Curried Apple Pie with Paneer Crust by Nadine Griggs

Filling

4 large Macintosh Apples
1/2 large sweet onion
1 tbsp butter
1/3 cup raisins
1 lemon (juice and zest)
1/2 sucanat
1 tsp garam masala
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp crushed chili flakes
1/4 tsp ground black pepper
1/8 tsp allspice
pinches of cloves, nutmeg and turmeric

Crust
3 cups of whole milk
a little milk to brush the top
2 1/4 cups unbleached flour
3/4 plus 2 tbsp vegetable shortening
1 tsp sea salt
5 tbsp cold water
and magic

Let's Bake!

Warm up the 3 cups of milk for the paneer. It's very important to use whole milk. Add juice of one lemon. Stir to see if the curds are completely separated from the whey. You may need to add juice of anohter 1/2 lemon to achieve this. Pour the curds and whey through a cheesecloth. Tie up and set something heavy on top - like a can of soup. Set aside to drain.

Add the salt to the flour and stir. Add vegetable shortening andcut in until it resembles a small pea consistency. Remove 1/3 cup of mixture and add cold water to it. Mix this together and add back. Crumble the drained paneer into the dough. Mix a little with fingers and separate into 2 balls. Roll out one ball on a floured surface. Place into pie plate. Roll out other ball for the top and set aside.

Finely slice the onion and sauté in the butter until soft and transparent. Set aside. Peel and slice apples into larger slices. Add the juice of one lemon. Add the spices and mix well. Add the sucanat and mix well. Add the lemon zest, raisins and onion. Stir together with onions and add back.Turn into pie crust. Place top of pie crust and press edges with a fork. Brush the top with a little milk.

Bake in a pre-heated 350 F oven for 35 to 40 minutes. Makes one pie. Enjoy with a steaming cup of chai.

Honourable Mentions:
Most Beautiful - Entry #3 Windfall Apple Blossom Pie, Leanne Wong and Entry #4 BC Sunrise and Braeburn Apple Pie, Sam Bradd
Best Story Behind the Pie - Entry # 5 Family Pie, Lucy Djwa
Best Vegan Pie - Entry #17 Vegan Peach and Apple Pie, Peter Lypkie and Janis Tong