Wilma’s Winning Apple Pie

Veteran pie-maker Wilma Zeggil from Singhampton, who’s been making pies for 50 years shares her secrets.

August 19, 2011 | | Desserts | Food | Recipes

For the pastry, Wilma follows the recipe on the Tenderflake lard box, but she adds 2 teaspoons of baking powder. This makes enough dough for three 9-inch, double-crust pies. Divide dough into six balls and use two for a single pie. Freeze the rest.

Wilma’s Winning Apple Pie

Recipe submitted by: Wilma Zeggil

Serves

Makes 1 double-crust pie

Type

Dessert

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1⁄8 tsp nutmeg
  • 1⁄8 tsp cinnamon
  • 1/4 cup ClearJel* (or 1⁄8 cup cornstarch)
  • 1 tbsp lemon juice
  • 4 Spy apples, peeled, 
cored and sliced
  • 4 Cortland apples, peeled, 
cored and sliced

Instructions

  1. Place sugars, spices, ClearJel (or cornstarch) and lemon juice in a large bowl. Mix well. Add apple slices and toss until coated.
  2. Take two balls of dough. Roll out the first on a lightly floured surface. Transfer to pie plate. Fill with apple mixture. Roll out the second and fit over top. Trim and crimp.
  3. Bake 60 to 70 minutes. Serve warm. Makes 1 double-crust pie.
  4. *ClearJel is a modified cornstarch used by commercial bakers as a thickener. It makes a clear (not cloudy) fruit pie filling. Wilma learned about it from the Mennonite women in Grey County. She buys hers in bulk at the general store in Badjeros or the Loblaws in Mount Forest. You can substitute half the amount of corn starch or tapioca if you like.

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