Blue Ribbon Winner: Harvey enters top pie for 2014
Bernadette Harvey, of Indiana, won the Blue Ribbon Apple Pie Contest with her Apple Pie with Pears and Dried Cherries.
She also included the recipe for pie crust in her winning entry.
Here’s how to prepare her winning recipe:
APPLE PIE WITH PEARS AND DRIED CHERRIES
6 cups peeled and sliced (1/4 inch) tart apples
1 cup peeled and sliced (1/4 inch) firm pears
1/2 cup dried cherries
1/3 cup brown sugar
1 tablespoon corn starch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon butter (cut into ?-inch pieces)
1/4 cup apple juice
Coarse sugar, as desired
Preheat oven and baking sheet to 400 degrees.
Combine cherries and apple juice and set aside to soften.
To making filling, combine apples, pears, brown sugar, cinnamon, nutmeg, salt and cornstarch in a Dutch oven, and sprinkle with lemon juice.
Set on medium heat, cover and cook, stirring occasionally until apples are tender but not mushy, about 20 minutes.
Remove from heat and allow to cool for 30 minutes. Meanwhile, roll out the bottom pie crust (see recipe below).
Fit crust into a 9-inch pie pan.
Place half the apple/pear filling in the pie shell. Sprinkle with half the plumped cherries.
Add remaining filling and sprinkle with remaining cherries.
Scatter butter sliced on top of the apple mixture.
Roll out top pie crust and cover with apple/pear filling. Pinch edges together and cut out openings on the top crust for steam and decorate as desired.
Brush top crust with water and sprinkle with coarse sugar.
Bake at 400 degrees for 15 minutes on lowest oven rack. Reduce oven temperature to 350 degrees and move pie to middle oven rack. Bake for 45 minutes.
Crust may be covered with aluminum foil to prevent overbrowning. Pie is done when juices are thick and bubbly and crust is golden brown.
Cool on wire rack.
2 1/2 cups flour
2 tablespoons sugar
1 cup cold butter (2 sticks)
1/2 teaspoon salt
3-4 tablespoons ice cold apple juice
In a food processor, pulse the flour, sugar and salt, about 5 pulses.
Dice butter into small pieces and add to flour mixture in processor.
Pulse about 10 times, until it resembles coarse meal. Add apple juice and pulse 3-4 times.
Gently gather dough and work into two disks and wrap in plastic wrap and chill 1-24 hours. Roll out as desired.