Rural Intelligence: The Online Magazine for Eastern New York, Western Connecticut and the Southern Berkshires
Thursday, April 24, 2014
 
Search Archives:



Close it

John Andrews Restaurant

Brava

Baba Louie's

Verdigris Tea Shop

Berkshire Coop

Benchmark Real Estate

Chez Nous Bistro

Nejaime's Wine Cellars

Lion's Den

Guido's Marketplace

Vivian Mandala Deisgn Studio

Chatham Wine & Liquor

Vickie Lieb’s 2010 Blue Ribbon Double-Crust Apple Pie

[review full article]

Posted by: Marilyn Bethany
Posted on: Sunday, October 24, 2010

Comments

IMPORTANT: You must be a member of Rural Intelligence and logged into the site to post comments.

If you are already a member please login below. If you want to become a member click here to register.



Auto-login on future visits

Show my name in the online users list

Forgot your password?

Bold, italics, strong, emphasis, and block quote tags are allowed in comments.

Notify me of follow-up comments?

Comment Guidelines

As we believe it promotes responsibility, civility and neighborliness, we encourage Commenters to use their real names unless there is compelling reason not to. In any case, profanity, personal attacks and unsubstantiated or excessive criticism of people or places will not be tolerated and will be deleted. By completing this form you are agreeing to abide by these rules and all terms laid out in the Rural Intelligence User Agreement.

For questions concerning the use of personally identifiable information, please refer to our Privacy Policy.

IMPORTANT: You must be a member of Rural Intelligence and logged into the site to post comments. Already a member? Click here to login. Want to become a member? Click here to register.

Please enter the word you see in the image below, all lowercase with no spaces:


Full Article

by Kathryn Matthews

Lieb says her prize-winning double crust apple pie is based on an old Pillsbury recipe that she has modified through the years.
 
Rural Intelligence FoodFor the crust:
3 cups flour
2 sticks butter
1/2 teaspoon salt
1/2 cup water
 
Combine flour, butter and salt until pea-sized clumps form.  Add water, blending ingredients just until dough just forms.  Do not overmix Chill dough for at least 1 hour.
 
For the filling:
3/4 c granulated (white) sugar
1/4 c brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flour
4 Jonagold apples, peeled, cored and sliced
4 Northern Spy apples, peeled, cored and sliced
1 tablespoon lemon juice
2 tablespoons butter
 
For the egg wash:
1 egg yolk
2 tablespoons milk

Combine the sugars, cinnamon, salt and flour in a mixing bowl.  Arrange apples in layers in pastry-lined pie pan, sprinkling cinnamon-sugar mixture over each layer.  Sprinkle with lemon juice.  Dot with 2 tablespoons of butter.  Place top crust on pie over filling.  Flute edges.  Using a sharp knife, gently create slits in the top crust to allow steam to escape.

Beat eggs and milk to combine. Brush on pie crust. 

Sprinkle white sugar crystals on top for decoration.

Bake at 450° for 10 minutes, then at 375° for 40 minutes, or until apples are tender when pierced with a fork.