This recipe won the Apple Dessert Contest at the Port Townsend Food Co-op’s Apple Festival in October 2010. The winning apple pie was made by Jan Tobin, the Port Townsend Food Co-op’s Wellness Manager. The recipe is adapted from Barbara Rider of Bruce Rider and Sons apple growers in Watsonville CA.
3 cups organic whole wheat pastry flour
½ tsp Himalayan salt
1 ¼ cup Spectrum vegetable shortening
1 organic egg
4 Tbsp water
1 tsp Bragg’s apple cider vinegar
8 Jonagold organic apples, peeled and sliced
1 cup organic cane sugar
1 tsp cinnamon
½ tsp nutmeg
scant 1/3 cup whole wheat pastry flour
4 Tbsp organic brown sugar
small amount of organic milk
dash of organic sugar
- Loosen up flour and measure into bowl. Add salt and shortening to flour and crumble with fingertips until meal-like. Mix together egg, water and vinegar. Dribble over flour mixture. Mix with fork until all holds together.
- Mold into two rounds. Roll each out to size of pie pan on floured board. Place one round in bottom of pie pan. Place a layer of apples on bottom crust. Combine sugar, cinnamon, nutmeg and flour. Sprinkle half over layer of apples. Repeat for two more layers of apples. Sprinkle brown sugar over the last layer of apples.
- Place top crust over apples and secure sides of top and bottom crust. Brush top crust with milk and sprinkle on sugar. Make knife slits down center of pie. Cover edges of crust with tin foil, removing last 15 minutes. Bake at 450º for 5 minutes and 350º for 45 minutes or until apple slices are tender. Remove and let cool before slicing.