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Hank Ryan's Marin County Blue Ribbon Apple Pie Recipe

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This recipe for Hank Ryan's Marin County Blue Ribbon Apple Pie, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hank & Geri Ryan - Retired 40+ Year Marin Educator & Coach

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
salt
1 cubes of butter
ice water 6-7 Tbsp
white of one egg
cups sugar
1 tsp cinnamon
1 tsp corn starch
2 Tbsp additional butter
6-7 tart apples, Granny Smith Apples best

Directions:
Directions:
Peel, core and slice apples. Mix sugar, cinnamon and corn starch in bowl, then toss and coat apple slices thoroughly in bowl with mixture. Leave apple slices in mixing bowl. NEXT pre-heat oven to 450. Add flour to bowl. Add tsp salt to flour and mix. Break 1 cubes of butter into small pieces and add to flour. MIX with pastry blender or hands like combs, fingers spread coming from bottom of bowl upward. MIX-BLEND until flour mixture is coarse, butters slices like pea sized. Add ice water to flour 1 tbsp at a time as you blend the mixture into a ball. I use my hands. The water helps hold the mixture together. When the flour is blended well, roll into a ball. Cut the ball in half. Roll out the first half. The half for the pie tin lining should be 2 inches larger than the bottom of the pie tin.

When rolling I use two sheets of wax paper or plastic wrap. I put the dough on top of paper then flatten it into a circle with my hands. Then I put paper covering the dough on top before I roll it. This makes it much easier to move the dough to the pie tin. Take the top paper off then put dough face down in pie tin and mold it to the tin, leaving a little lip that you can crimp with your fingers. Roll out your second half of pie dough using the same wax/plastic paper method as first. Now take your coated apple slices and arrange in a pie tin, not leaving too much air space. It's ok for apples in the center of the pie plate to be higher than the rim of the plate, in fact it is desirable. Put little pieces of the 2 Tbsp of butter scattered over apples.

NOW put on the top, face down with the underside of wax paper removed of course. Move the crust around until it centered, then peel off the top layer of wax paper. Using your fingers, crimp the top dough down around the lip of the pie tin. The dough is like working with "play dough." by moving your finger around, perpendicular to the rim of the pie tin, you can make artsy fluting to the rim. This will add ten points to your batting average and make it look like you know what you are doing. Beat the egg white and brush it evenly over the top crust. This is not a necessary step but it makes the crust brown well. Before you put pie in oven, take a sharp knife and cut one inch slices in the dough. These act like vents so the top does not blow up. You don't have to make more than 7-8 slices, make sure to do them artfully so as to maintain the beauty of your pie. Place in the middle rack of the oven. Let it bake for 10 minutes. Then lower to 350 and cook 30-40 minutes more. REMOVE from oven and place on a cake rack to cool.

Personal Notes:
Personal Notes:
I won second place in the Marin County Fair, circa 1977 for my pie. The first place winner was also a male cook. Pete Shunk, whom I grew up with in Fairfax and had been my team mate on the Fairfax Lions Little League team. Pete was a 12 when I was a 10. He went on to be an illustrious pizza cook at the infamous Pinkey's Pizza in San Rafael. Yeah, the place where your feet stuck to the floor because they never cleaned it.

 

 

 

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