Enter our Unconventional Apple Pie Contest
for your chance to win a
$25 Homesteader’s Supply Gift Certificate
What’s an “Unconventional” Apple Pie?
We consider an apple pie “unconventional” when it contains ingredients you don’t find in an ordinary apple pie recipe.
So what are those, specifically?
As any good cook can tell you, ordinary apple pie traditionally has a top and bottom crust made of white wheat flour, butter or shortening, water, and salt. The traditional type of filling is made of apples, sugar, spices (like cinnamon and nutmeg), a few dots of butter, a bit of some kind of thickener (like flour, cornstarch, or arrowroot), and maybe a hint of lemon zest. And there you have it! Good ol’ American apple pie!
Adding ingredients other than those ordinarily found in the crust or filling takes the pie to a whole new level. And that’s what makes the pie “unconventional,” by our definition.
Would it be helpful to see an example of a recipe for an apple pie that would satisfy the requirements for this contest?
Our Social Media Marketing Manager, Anna, has agreed to share her favorite apple pie recipe (see below). What makes Anna’s pie unconventional? The crust has cheddar cheese in it! And it is, oh so good!
We can’t wait to find out what’s in YOUR apple pie!
So, send us your favorite “unconventional” apple pie recipe, along with a photo, and maybe you’ll be the lucky winner of a $25 Homesteader’s Supply Gift Certificate!
See the contest rules and submission instructions below.
- Your recipe must contain one or more unconventional ingredients. An “unconventional ingredient” is something you wouldn’t typically find in an apple pie. (For specifics, see the above section entitled What’s an “Unconventional Apple Pie?)
- If your recipe is not original, please give appropriate credit to the cookbook (or other source) in which it was published.
- You may submit as many entries as you like, but please send them individually, one pie and recipe per email.
- You must submit only your own work.
- Contestants must be at least 18 years old to win. However, the work of children is acceptable if submitted by an adult.
- Promotional entries are not acceptable for this contest.
After you’ve reviewed these contest rules and submission guidelines, send your photo and recipe to: email@example.com
How the Winner Will Be Decided
This contest ends September 30, 2016.
The winner of the $25 Homesteader’s Supply gift certificate will be chosen by Homesteader’s Supply staff.
When you send us your photo and recipe, the copyright belongs to Homesteader’s Supply. Do not submit entries that have already been submitted elsewhere unless you own (or have regained) the full copyright and you have the permission of any third parties involved.
We reserve the right to publish the winning entry, as well as the prize winner’s first name and last initial, in our weekly newsletter on October 2, 2016.
This recipe is from The New Basics Cookbook, by Sheila Lukins and Julee Rosso. Workman Publishing Company, 1989.
- 3 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1 teaspoon dry mustard
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, cold
- 1/3 cup solid vegetable shortening, cold
- 3/4 cup shredded sharp Cheddar cheese
- 6 to 8 tablespoons ice water
- 8 tart apples, such as granny smith
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 3/4 teaspoons ground cinnamon
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- Pinch of ground cinnamon
- 4 tablespoons heavy cream
- Make the dough: whisk together the flour, sugar, mustard and salt in a mixing bowl. Using a pastry blender (or a fork, or your fingertips, if the kitchen’s not too hot), cut in the butter and shortening until the mixture forms small clumps. Then add the cheese and blend until the mixture resembles course crumbs.
- Sprinkle the water, 2 tablespoons at a time, over the mixture and toss with a fork until you can gather the dough into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves. Wrap these and chill them in the fridge for 45 minutes or so.
- As the dough chills, preheat the oven to 350 degrees.
- Prepare the filling: core, halve, and peel the apples. Cut them into 1-inch chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated.
- Roll the smaller portion of chilled dough out on a lightly floured surface to form a 12-inch circle. Transfer it to a 10-inch pie plate, and press it into the bottom and sides of the plate. Trim the dough, leaving a 1-inch overhang. Reserve any excess dough.
- Roll the larger portion of dough out to form a slightly larger circle.
- Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water. Then transfer the top crust over the apples, tucking it slightly inside the rim. Trim off any excess, allowing a 1-inch overhang. Seal the edges of the crusts together with a fork and crimp decoratively. Trim away any remaining excess pastry.
- Prepare the topping: mix the sugar and cinnamon. Prick the top crust with a fork in several places, and cut a small vent in the center. Brush the top lightly with water, and sprinkle it with cinnamon sugar. If you like, cut out shapes, such as leaves or apples, from the dough trimmings and decorate the top crust with them.
- Bake until the filling is bubbling and the top is golden, 1 and 1/4 hours.
- Remove the pie ten minutes before it’s done and pour the heavy cream through a tiny hole in the center of the top crust, then finish baking. (If you notice the crust getting too brown in the oven, put some tinfoil loosely over it.)
- If you like, serve with a slice of cheddar on top.