It is 2:39 AM and I am teeming with excitement. I just finished baking an apple pie, made from scratch. I am entering it into an apple pie contest at the Pleasantville Farmers Market! I put every ounce of effort within my being into this pie. I was so determined to win a medal for best apple pie in Pleasantville. I thought that would be such a cool award to win. On top of that, I just love coming to this farmers market even when there is no apple pie contest. Tasty apples (blondies!) from Mead Orchards, delicious butter and milk from Kriemhild Dairy Farms, freshly ground local flour, and local maple sugar are some of the special ingredients that I would like to highlight.
Pie filling: fresh and delicious apples, Valencia orange reduction, maple sugar, brown sugar, cinnamon, nutmeg, vanilla extract, caramel (which I made!), and a pinch of black pepper (i read that it acts as a flavor elevator).
Pie crust: 3 tablespoons yeast water, 9 tablespoons milk, 3 tablespoons sourdough starter, 1.5 cups flour, 4 tablespoons butter (cut into pea size chunks),1 pinch of salt, 2 tablespoons sugar. This makes enough for 1 top. Repeat for the bottom crust. Let rest overnight.
The Looseleaf Cookbook 