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Spiced Cider Apple Pie

Recipe By: Paul Arguin
Year Submitted: 2016
Winner First Place

Ingredients

Filling
1 ½ lbs granny smith apples
1 T lemon zest
3 T lemon juice
1 ½ lbs McIntosh apples
1 cup golden raisins
1 cup dried apricots, diced
¾ cup light brown sugar
8 T butter
¼ cup diced candied ginger
1 tsp cinnamon
½ tsp nutmeg
½ tsp powdered ginger
¼ tsp cloves
¼ tsp salt
2 cups apple cider, divided
1/3 cup apple brandy

Crust
2 ½ cups flour
1 T sugar
1 tsp. salt
¼ tsp. baking powder
12 T cold butter
5 T cold shortening
2 tsp. cider vinegar
6 T cold water
1 egg yolk
1 T heavy cream

Directions

Filling
Peel, core and slice granny smith apples, and toss with zest and lemon juice in a bowl. Peel core and dice McIntosh apples and place along with raisins, apricots, brown sugar, butter, candied ginger, cinnamon, nutmeg, ginger cloves, salt and 1 and a half cups of apple juice in a saucepan. Place granny smiths on top and bring to a boil. Reduce to a simmer for 3 and a half hours. During last 30 minutes stir frequently. During last 10 minutes add remaining ½ cup apple cider and apple brandy. Cool fruit and refrigerate until ready to fill pie.

Crust
Mix flour, sugar, salt, and baking powder in a medium bowl. Add butter and cut in by hand with pastry blender until it resembles coarse sand. Add shortening and cut in until pea-sized nuggets of shortening remain. Add water and vinegar and mix with rubber spatula until dough is just holding together. Divide into 2 discs. Wrap in plastic and chill in refrigerator 30 minutes. Roll first disc into a circle. Place well floured impression mat on top and roll it onto the pie dough. Place dough and mat in freezer for 15 min. Roll out 2nd disc into a circle, place into pie plate.

Pour cold filling into bottom pie crust and smooth top. Remove top crust from the freezer and carefully remove impression mat. Cut vents with decorative cutter. Place top crust on pie and trim edges. Fold edge under and crimp edge decoratively. Chill pie for 30 minutes while preheating oven to 425 F. Stir egg yolk and heavy cream together and brush over top crust. Place pie in oven on bottom rack and immediately reduce to 400 F. Bake for 55 minutes