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Washington State Apple Pie

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD: 8 servings.
This pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and a terrific taste. —Dolores Scholz, Tonasket, Washington

Ingredients

  • 6 cups sliced peeled tart apples (about 5 to 6 medium)
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Dough for double-crust pie

Directions

  • 1. In a large saucepan, combine apples, water and lemon juice; cook over medium-low heat just until apples are tender. Remove from the heat and cool (do not drain).
  • 2. Preheat oven to 450°. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add apple mixture. Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • 3. Bake for 10 minutes. Reduce oven setting to 350°; bake until golden brown, 35-45 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 496 calories, 23g fat (14g saturated fat), 60mg cholesterol, 351mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 5g protein.

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