Wilma Priebe's Award Winning Apple Pie-via Uncle Wayne Recipe
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Ingredients: |
Ingredients: Crust:
3 cup flour
1 tsp salt
1 cup (8 oz) lard
1 tablespoon vinegar
5 tablespoons water (or milk for golden crust)
1 egg
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Directions: |
Directions:Mix flour, salt, and lard together in a bowl, cutting in the lard with a pastry blender until the texture is crumbly like uncooked oatmeal. In another bowl, mix vinegar, water (or milk) and egg with a rotary beater. Then blend into the flour-lard mixture a little at a time. Blend well. Divide dough into four equal pieces, enough for two double-crusted, 9-inch pies. This dough rolls easily and will take a lot of handling and still make a flaky crust. Refrigerate or freeze until needed. |
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Ingredients: |
Ingredients: Filling:
3-1/2 cups peeled, cored, and sliced tart cooking apples
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2/3 cup half-and-half
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Directions: |
Directions:Combine all ingredients in a bowl and mix together thoroughly. This is enough filling for one 9-inch pie.
Final Assembly and Baking:
Preheat oven to 450 °. Separate dough into two even balls and wrap in plastic wrap if not being used right away.
Roll out one of the balls of dough into a circle about a one-eighth inch thick. Dust work surface lightly with flour before you start. Use more flour as necessary to prevent sticking. When you have a circle of dough large enough to fill and slightly overlap the edge of a 9-inch pie pan, transfer the crust to the ungreased pie pan. Trim off excess. Place apple pie filling in dough-lined pie pan. Roll out another ball of dough as above. Moisten the edge of the bottom crust with a small amount of water. Place the top crust over the pie. Press around the edges. Slash through the crust in a few places or make a small hole in the center. Trim the excess dough from the edge of the pie pan. Crimp the dough along the edge with tines of a fork or use fingers pressing dough to the flange of the pan.
Bake for 10 minutes at 450 degrees. Then reduce oven temperature to 350 degrees and bake another 30 to 40 minutes, until crust is nicely browned and the apples feel tender when probed with a trussing needle through the top crust. Cool on rack.
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Personal
Notes: |
Personal
Notes: Wilma Priebe’s Grand Champion Apple Pie, Buchanan County Fair, Independence, Iowa 1980.
Lard is one of the most important ingredients, it makes for a flaky crust. Look for firm crisp baking apples. Wayne has been making this apple pie and perfecting his baking process for years. Everyone at work loves his masterpieces.
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