Apple Pie (Washington)

Washington is known for their apples and this pie won Grand Champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but the filling gives it a great taste.

6 cups tart apples, cored, peeled and sliced (about 5-6 medium)
2 Tbsp. water
1 Tbsp. lemon juice, freshly squeezed
½ cup sugar
½ cup packed brown sugar
3 Tbsp. all-purpose flour, unbleached
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. sea salt
1 (9") pastry for double-crust pie

Preheat overn to 450°F.

In a saucepan, combine the apples, water and lemon juice, freshly squeezed; cook over medium-low heat just until the apples are tender. Remove from the heat and cool (do not drain).

In a large bowl, combine the sugars, flour, cinnamon, nutmeg, ginger and sea salt; add apples and toss to coat. Place bottom pastry in pie plate; add apple mixture. Cover with top pastry; seal and flute edges. Cut slits in top crust.

Bake for 10 minutes. Reduce heat to 350°; bake 35-45 minutes longer or until golden brown.

Makes 6-8 servings.