My Contest-Winning Apple Pie!

My special contest-winning apple pie recipe that has a lightly sweetened filling with thinly sliced apples and a beautiful egg crust. Follow the different techniques in the recipe to get a perfect pie every time!

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Prep Time45

Cook Time40

Course: Dessert

Cuisine: American

Servings: 8

Calories: 537

Equipment

9-inch Pie Plate
Pie Shield
Pastry Brush

Ingredients

CRUST
1 cup shortening
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons sugar
1 egg
3 tablespoons water
FILLING
¾ cup sugar
¼ cup flour
½ teaspoon cinnamon
⅛ teaspoon salt
8 cups apples peeled and sliced thin (Granny Smith or Rhode Island Greening)
2 tablespoons butter
TOPPING
1 egg white beaten
1 tablespoon sugar to sprinkle on top

Instructions

Preheat the oven to 425º.
CRUST
In a mixer on low speed, mix all the crust ingredients together to form a dough. Shape the dough into 2 balls.
Roll out one ball of dough into about a 12-inch circle. Place the dough into a 9-inch pie plate. Cut the excess dough to leave a half-inch overhang on the edge. Save that extra dough for mini cut-out designs to put on top of the pie. Set aside.
FILLING
In a large bowl, use a rubber spatula to mix the sugar, flour, cinnamon, and salt together. Set aside.
Core and peel the apples. Use a food processor with a slicer, to slice the apples very thin. Use any slicer you have. You can thinly slice the apples by hand with a sharp knife also.
Add the sliced apples to the dry mixture. Use a rubber spatula to coat the apples well.
Pour the apple filling mixture into the pie shell.
Dot small pieces of the butter all over the top of the filling.
Roll out the second ball dough to about a 12-inch circle and place it on top of the pie filling.
Fold the top edge under the bottom edge, pressing them together to seal.
Flute the edges of the pie any way you wish.
Use mini pie cutters to decorate the top of the pie. Brush a bit of water under each decoration piece so it will stick to the top of the pie shell.
Use a pie shield around the edges of pie to prevent the edges from getting too brown.
With a sharp knife, make about 4 or 5 very tiny cuts on top of the pie.
Bake the pie at 425° for 30 minutes.
Remove the pie from the oven and use oven mitts to remove the pie shield.
Using a pastry brush, to brush the beaten egg white all over the top of the pie and then sprinkle the sugar on top of the egg white. Place the pie shield back over the edges of the pie.
Bake the pie for 10-15 minutes more, or until you see the filling start to bubble on top in the slits.
Cool the pie on a wire rack.
Store the pie covered in the refrigerator.

EXTRA TIP:

IF YOU don't have a pie shield, press strips of aluminum foil over the pie crust edges.

IF YOU don't have a food processor or a slicer, just slice the apples very thin with a sharp knife on a cutting board.

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