Craft an apple pie for Thanksgiving

Let’s craft an apple pie for Thanksgiving! I won first prize with this recipe. It is a yummy treat that has no cinnamon but lots of lemon zest.

Linda’s Prize Winning Apple Pie

Winner of the 2009 Rochester Art and Apples Pie Contest

Crust

2 1/2 cups flour

2 sticks butter

1 T sugar

1 t salt

1/2 cup cold water

Cut flour and butter together in food processor. Add water slowly until it forms a ball.

Filling

10 baking apples peeled, cored, and sliced 1/2 inch thick

4 pears, peeled, cored, and sliced 1/2 inch thick

4 tablespoons all-purpose flour

1 1/3 cups sugar, plus more for sprinkling

1/2 teaspoon freshly ground nutmeg

Juice and zest of 1 lemon

4 tablespoons unsalted butter, cut into small pieces

2 tablespoons heavy cream

Sugar for sprinkling

Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.

On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.

Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.

Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more