Apple Pie |
||||||||
| Contest Apple Pie |
| Apple, Blueberry and Seared Peach Pie |
| Filling | ||
| about 5 | medium | Empire apples |
| 1/3 | cup | wild blueberries |
| 1/2 | cup | sliced peaches |
| 1/4 | cup | sun-dried cherries |
| 2/3 | cup | dark rum |
| 1 | Tbsp? | butter |
| ? | dark brown sugar | |
| 1 | tsp | Sumatran cinnamon |
| 1/4 | tsp | nutmeg |
| 1/4 | tsp | Tahitian vanilla |
| about 2 | tsp? | corn starch |
| about 1 | Tbsp? | tapioca pearls |
| Preheat oven to 425 degrees |
| Cut shortening into mixture of dry ingredients except almonds |
| Add cold water and blend gently with fingers into two soft dough balls |
| Refrigerate overnight |
| Mix sliced apples with brown sugar, cinnamon, nutmeg, vanilla and corn starch |
| Sear peaches in hot, ungreased pan until caramelized on one side |
| Deglaze pan with rum and butter and reduce until syrupy |
| Add peach mixture, blueberries and tapioca to apples |
| Roll dough balls onto plastic wrap and transfer one into pie pan |
| Fill with apple mixture |
| Top with other crust, seal edges and cut breathing slits |
| Dot with sliced almonds and paint with egg white |