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Fading Feast Raymond Sokolov

Wilma Priebe's Grand Champion Apple Pie

Buchanan County Fair, Independence, Iowa, 1980.

Ingredients

CRUST

3 cups flour

1 teaspoon salt

1 cup (8 ounces) lard

1 tablespoon vinegar

5 tablespoons water (or milk for golden crust)

1 egg

Yield: One 9-inch double-crusted pie, plus dough for a second double-crusted pie.

Instructions

1. Mix flour, salt, and lard together in a bowl, cutting in the lard with a pastry blender until you produce a crumbly texture like that of uncooked oatmeal.

2. In another bowl, mix vingar, water (or milk), and egg with a rotaty beater. Then blend into the flour-lard mixture a little at a time. Blend well.

3. 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.

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

Yield: One 9-inch double-crusted pie, plus dough for a second double-crusted pie.

Instructions

1. Combine all ingredients in a bowl and mix together thoroughly. This is enough filling for one 9-inch pie.

FINAL ASSEMBLY AND BAKING

1. Preheat oven to 450 degrees.

2. Roll out one of the balls of dough into a circle about one-eighth inch thick. Dust the 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. Crimp along the edge with tines of a fork or your finger, pressing dough to the flange of the pan.

3. Place apple filling in the pie pan, spreading it evenly over the dought.

4. 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.

5. Bake 10 minutes. 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 a rack.

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