Mom’s Recipe Box: Great-Great-Granddaughter Sofia’s Award-Winning Apple Pie
Posted on November 15, 2018
Great-Great-Granddaughter Sofia’s Award-Winning Apple Pie
Inspired by the love of her grandmother Deb Landeck’s baking and cooking, Sofia, Mom/Nana’s great-great-granddaughter, recently decided to enter a pie contest. Her first ever baking contest. Sofia won a red ribbon and a $35 award!
Praising her grandmother, Sofia told her,”I want to learn from the best.”
A member of our “West Coast family,” Sofia entered the Fall City Apple Festival contest in September 2018, in Washington state. Sofia, who turns 13 in December, loves horses. A very compassionate young lady, Sofia was also motivated to take part because the contest was sponsored by the Northwest Natural Horsemanship Center (NWNHC), that is located in Fall City. The center offers equine therapy to folks such as our American military families.
“The NWNHC Family Fund was founded to help families in need experience the healing power of the horse without worrying about the costs,” it is noted in a brochure about the event.
The entire process from beginning to red ribbon was wonderful, added Deb, because of the time she and Sofia spent together. And because of the memories it brought back of Mom/Nana.
“Couldn’t help but think of Nana and I in the kitchen,” said Deb.
Congratulations Sofia! – Jackie
Sofia Landeck-Williams Fully Loaded Apple Pie
Pie dough – 2 and a half cups flour, 2 Tbsp sugar, 1 tsp salt, 6-8 tsp ice cold water. Once made, divide dough into two equal parts, wrap dough with plastic wrap and let rest for 1 hour
Egg Wash – 1 egg beaten, 2TBS water, 1 TBS cream or whole milk
Crumb Topping – three quarters cup packed brown sugar, one half cup unsalted butter-softened, 1 cup flour, 1 tsp cinnamon, one half tsp nutmeg, pinch of salt
filling- 6-7 Granny Smith Apples peeled and cored, 3 Tbsp cornstarch, 1 tsp cinnamon, one half tsp nutmeg, 1 cup granulated sugar, 2 tbsp butter
Combine dry ingredients, set aside. Peel, core, half, and slice apples approximately one fourth inch thick. Roll out one 12-inch crust and place in pie plate. Trim.
Use decorative cutters to make shapes for top crust if desired. Mix dry ingredients with apples and fill prepared pie plate. Fill one and one half to two inches above top of pan forming a dome. Next, dot the apples with 2 Tbsp of butter. Cover the top of the pie with an even layer of crumb topping. Place top crust or cut-outs of dough as desired. Cover edge of pie with foil to prevent crust from over browning.
Bake in preheated 375-degree oven on the lowest oven rack for 60 minutes, or until filling is bubbly and crust is golden brown. Allow to cool before serving.
Look for Mom’s Recipe Box as an occasional feature on newsandviewsjb.com as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection – JB