Apple Cream Pie

The Arlington Village Farmers Market organized a pie contest for Vermont's Open Farm Week. On August 13th, residents from the area brought their entries to the market where a panel of guest judges picked "the best pie in Arlington, Vermont" after much deliberation. Beside bragging rights, the winners each earned gift certificates from the market.

The judges were not given any information on the bakers of the pies while they tasted a slice of each of the fourteen pies which were entered. First place went to Annah Fahey, the twelve year old daughter of a local honey vendor. Annah's mom, who vends from the Fahey Honey Farm booth, said her daughter made the pie on her own, combining several recipes, and making four practice pies that week. Annah's Lemon Blueberry Pie wowed the judges: Vermont State Representative Kathleen James, Arlington Town Administrator Nick Zaiac, and Nancy Tschorn of Wayside Country Store.

Coming in second was Pat Williams with an Apple Cream Pie. Pat was even willing to share her unique recipe for this prize winning pie. Third place was hotly contested, but the judges finally decided the winner was Shannon Guy who made a Black Bottom Chocolate Cream Pie. Congratulations to the winners!

Apple Cream Pie

Topping:

1/2 cup brown sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 cup unsalted butter, chilled and cubed

Mix the sugar, flour, and cinnamon. Mix in butter with a fork until it resembles coarse crumbs. Chill until needed.

Filling:

2 Tbsp flour

1/4 tsp salt

2/3 cup sugar

1 cup sour cream

1 egg

1 tsp vanilla

1/8 tsp nutmeg

3 cups peeled, cored apples (3-4 apples)

1 Tbsp lemon juice

1 9" unbaked pie shell, frozen for 30 minutes

Preheat over to 400 degrees. Sift together the first three filling ingredients of flour, salt, and sugar. Add sour cream, egg, vanilla and nutmeg and beat until smooth. Chop apples, adding lemon juice to prevent browning. Stir apples into cream mixture until coated. Pour into frozen pie shell. Bake for 25 minutes. Remove pie from oven and sprinkle the streusel topping over the pie. Wrap the pie edges with foil to prevent over-browning. Bake for another 20 minutes. Let cool for at least an hour before serving.