Arkansas Black Apple Pie
Adeleigh Gebert and Sasha Kotyankar
Arkansas Department of Agriculture
Little Rock, Ark.
This is the first time the Arkansas Department of Agriculture invited students to enter recipes in statewide contest. Each dish had to feature a fall ingredient from the Arkansas Farm to School’s Harvest of the Season list. Adeleigh Gebert and Sasha Kotyankar chose the state’s black apples and baked the fruit into an award-winning apple pie.
2¼ cups all-purpose flour
½ tsp. salt
¾ cup cold butter, cut up
4 to 6 tbsp. ice water
2/3 cup sugar
2 tbsp. all-purpose flour
½ tsp. ground cinnamon
1 tsp. salt
3 lb. cooking apples (about 9), peeled, cored and thinly sliced
1 tbsp. fresh lemon juice
1 tbsp. butter or margarine, cut up
- For pie dough, in large bowl, combine flour and salt. Add butter and mix with a fork until dough becomes crumbly. Slowly add water, 1 tablespoon at a time; mix with fork until dough holds together and is moist.
- Form dough into 2 balls. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat oven to 425 F. For filling, in large bowl, combine sugar, flour, cinnamon, salt and apples. Toss to coat apples with mixture; sprinkle evenly with lemon juice and scatter butter evenly among apple mixture.
- Roll out dough into two separate circles and place one in bottom of 9-inch pie pan. Spoon filling into pan and cover with remaining dough in a lattice patern.
- Bake in preheated 425 F. oven 20 minutes. Reduce oven temperature to 375 F; bake 1 hour longer or until filling is bubbly. Remove from oven and let cool for 1 hour before serving.
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