Winner: Greenmarket Apple Pie Contest

Posted on November 13, 2011


Today I was lucky enough to be voted the winner of the Grand Army Plaza Greenmarket Apple Pie Contest~

Now that your mouth is watering, making this yourself is easy as pie.

(I had to say it).


1 1/2 cups all-purpose flour, plus extra for rolling

3/4 cup whole wheat flour–gives it a nice substance m , ,m,…….m nmnmmmnm  m (These are Emma’s comments, left in because oh so appropriate)

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 heaping teaspoon salt

1 heaping teaspoon sugar

6 to 8 Tbsp ice water

Don’t hesitate to get your hands in it for a minute or to when it’s solidifying and almost ready to fully come together–otherwise you run the risk of putting in too much water…

The apples were from a farm in Milford NJ, via the Greenmarket, and they were absolutely bursting with flavor. They will be the reason this pie tastes so darn good, although I gotta say, some of the tricks I’ve learned along the way this fall I’m keeping in my backpocket as pie knowledge, namely, feel out the amounts of sugar and flour based on the apples you have, and don’t be afraid to load the pie with butter cubes, brush with eggyolk/milk and sprinkle raw sugar on top for extra pizzazz and flavor.


2 suncrisp apples

2 honey crisp apples

1 granny smith apple

1 crispin apple

1/2 c brown sugar

1/2 cup raw sugar, with more for sprinking on top

1/4 c flour

tsp cinnamon

dash of ground cloves

dash of nutmeg

Finishing touches:

1 egg yolk

1 tbsp milk

Raw sugar sprinkled

Bake at 450 for 15 min, then 350 for 45. Enjoy after letting it cool a few minutes.

The oops behind this yummy was the first pie crust: half the amount of butter it should have had…so I was pouring in water by the spoonful and wondering why it didn’t feel right. Trust your gut on the butter needed for crusts. Never is 1 stick enough for 1 pie…:)

Posted in: Pastry, pie