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 |