Today was Sunday, the first Sunday of the month which means the market was having another cooking competition. Todays was best pie. I decided to make an apple pie from here. I wanted to submit something that featured market fare and since I buy organic apples at the market this seemed a great start. I loved that it was just apples ( and some dough, butter and a touch of sugar). I didn't think it would win because it was so plain and I was right. The good news is that the winner, another apple pie, was made by someone new to the competition which would be encouraging to them and as I came a close second, I still got some bootle which is good for me. I do the competitions because I'm competitive, I love the market and want to support it and I love the challenge of finding recipes that will showcase market fare. The market organizer told me that my pie had several staunch supporters so I'll pass the recipe along. It's simple but charming all on its own.
Apple Pie (from Heirloom Apple Pie in Organic Gardening Magazine)
1 1/2 c all purpose flour
1/2 c wheat flour
1/2 tsp salt
1 tbsp sugar
12 tbsp cold butter, cut into small pieces
1 egg yolk
1/4 tsp cider vinegar
5-6 tbsp cold water
Mix the flours, salt and sugar in the bowl of a food processor. Add the butter and process until the butter is in small pieces through the flour. In a small bowl combine the egg yolk, vinegar and 4 tbsp of water. Add to the dough and process briefly. Add more water, by tbsp until the dough just holds together. Combine into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes. Makes enough for 2 pies.
half of the dough from above
5 small gala apples, cored, peeled and sliced into 1/8 " slices
1 1/2 tbsp melted butter
1 tbsp sugar
Preheat the oven to 375 deg F. Roll out the dough into a 12" diameter circle. Place on parchment paper on a baking sheet. Layer on the apples leaving a 1" rim on the outside. Once the apples are placed, fold the pastry over the edges, pleating the dough to fit. Brush the melted butter over the dough and apples, then sprinkle the sugar over the apples. Bake for 40-50 minutes until the pastry is golden brown and the apples are tender.
Note: I baked the pie for quite a bit longer than the specified 40 minutes - after 40 minutes at the top of my oven, the pastry was still pale. So I cooked it for another 5 minutes, and another, and another. In the end I must have baked it for another 30 minutes and it was still pale. So I popped it under the broiler for a couple of minutes to brown.
Here is a shot of my winnings today - a bunch of swiss chard (not pictured), radishes, 1 red pepper, 1 yellow pepper, 1 jar salsa, 1 pair of earrings, 1 small ceramic planter, 1 vanilla cupcake with sprinkles, 3 chocolate cookies, apples. a small chocolate truffle, a tube of candy and a bag of quinoa pilaf mix.