I had the privilege to help judge the “Best Pie in The Cove” contest at the Great Smoky Mountains Heritage Center in Townsend on Friday, Sept. 24. The Blue Ribbon Country Fair offered a smorgasbord of pies: Chocolate, coconut, pumpkin, sweet potato and apple, all these were wonderfully represented. It was quite a treat to be one of the judges.
While I don’t claim to be an “expert” on pie crust, meringue or even the filling for that matter, I do know a good pie when I taste one. I also know what my family likes and, I hope, what Blount Today readers like. The winning pie fit all those categories and was deserving of the blue ribbon.
Terry Tipton’s apple pie won this year. Apple pies have racked up quite a few “wins” in the past few years at the Blue Ribbon Fair. We surely do appreciate Terry sharing her award-winning recipe with Blount Today readers. Congratulations on a great pie!
Terry Tipton’s Apple Pie
2 cups plain flour
1 tsp. salt
2/3 cup shortening
5-7 tablespoons ice water
In medium bowl, combine flour and salt. Cut in the shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half, cover and refrigerate for about an hour or until dough is chilled. Roll out each on lightly floured surface.
4 apples (Terry recommends 2 Granny Smith and 2 Gala apples), peeled, cored and sliced
1/2 cup butter
3 Tablespoons plain flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
Cinnamon to taste
Preheat oven to 425 degrees. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, brown sugar and cinnamon. Bring to a boil. Reduce heat and simmer. Place bottom crust in pie dish.
Pour butter and sugar liquid over apples and mix well. Fill crust with apple mixture. Place top crust on pie and pinch edge with fingers. Pierce crust with fork. Bake 15 minutes, then reduce oven temperature to 350 degrees. Continue baking for 35 to 45 minutes or until crust is brown, and apples are soft.