BLUE RIBBON APPLE PIE
Inspired By: A finalist in “Upstate Living” magazine pie contest in 1998. Chef: Jessica Gerschitz

Ingredients:

3-4 medium size Granny Smith apples, peeled, cored and sliced
3-4 medium size Cortland apples, peeled, cored and sliced
4 ½ Tbsp PureSpice ® Cornstarch
¾ cup brown sugar
¾ cup granulated sugar
1 tsp PureSpice ® ground cinnamon
½ tsp PureSpice ® nutmeg
¼ tsp PureSpice ® allspice
¼ tsp PureSpice ® mace
¼ tsp PureSpice ® Apple Pie Spice
2 Tbsp lemon juice

Crust:
3 cups flour
½ cup cold, unsalted butter
½ cup shortening
3/8 cup cheddar cheese, shredded
½ tsp PureSpice ® salt
¾ apple cider
1 egg, mixed with 1 tsp water for wash
1 tsp granulated sugar, for topping

1.Preheat oven to 350 F. In a large bowl, mix the flour, butter, shortening, cheese and salt until butter and shortening are just slightly incorporated. DO NOT over mix. Add cider to the mixture. As dough comes together, wrap in plastic wrap and chill for 1 hour.
2.In another large bowl, fold together the apples, Cornstarch, sugars, cinnamon, nutmeg, allspice, mace, Apple Pie Spice and lemon juice. Let stand for ½ hour.
3.Roll out half the dough to make your bottom crust, and place in a 9 in. pie pan. Mix together the egg and water until completely combined. Using a pastry brush, brush the inside of the bottom crust with the egg wash. Pile the filling into the crust until very full.
4.Roll out the top crust and lay on top of filling. Cut off the excess around the sides, and fold the dough over, pinching the edges. Carve slits into the center of the piecrust to allow steam to escape, and brush top again with egg wash. Sprinkle with granulated sugar.
5.Place the pie on a cookie sheet covered in foil. Put pie in oven and turn temp up to 450 for 15 minutes. Then, reduce heat to 375° and bake for 2 hours until crust is golden brown.