Blue Ribbon Winner Reveals Single Secret Ingredient for the Best Apple Pie Ever!

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The 1-Ingredient Upgrade for Superior Apple Pie, According to a Blue Ribbon Pie Champ

In 2013, I participated in my first pie contest in Los Angeles. The event was packed with hundreds of bakers, each bringing their unique creations—it was an incredible spectacle.

The delightful aspect of this contest, known as KCRW’s Good Food Pie Contest, was that one pie was judged while another was shared with attendees at a lively outdoor gathering, featuring live music and food trucks. By sheer luck, I ended up next to Sharon Graves, who would later be declared the overall winner.

Being so close to Sharon, I had the pleasure of tasting her apple pie, which was simply flawless. Curious, I inquired about her recipe, and before long, she was awarded top honors in three categories: best fruit pie, best crust, and best in show. I’ve been following her expert advice on apple pies ever since.

Among the valuable tips from Sharon, the idea of adding a bit of sour cream to the apple pie filling truly stood out. This simple tweak significantly enhances the pie’s flavor and texture.

The Benefits of Adding Sour Cream to Your Apple Pie Filling

Do not mistake this for the traditional sour cream apple pie, which is a Pennsylvania Dutch specialty featuring a sour cream-based custard with apples under a crumb topping. While that is a tasty treat, it’s a different kind of pie altogether.

What we’re discussing here is the classic double-crust apple pie. Typically, these fillings are a mixture of fruit, spices, sugar, and a thickening agent like flour or cornstarch, sometimes with a touch of butter. While high-quality apples are nearly sufficient on their own, incorporating sour cream brings a unique magic to the dish.

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Just a few spoonfuls of full-fat sour cream can introduce a subtle tartness and a hint of creaminess that only dairy can offer. It’s a secret ingredient that might go unnoticed, but it elevates the natural taste of the apples.

Incorporating Sour Cream into Apple Pie

Mix about 1/3 cup of sour cream into your apple pie filling along with your usual sugar and spices. Ensure everything is well combined and the apple slices are evenly coated. If you’re pre-cooking your pie filling, let it cool to room temperature before adding the sour cream.

Feel free to adjust the amount of sour cream based on your taste preferences, but be cautious not to use too much, as it could disrupt the balance of your thickening ingredients.

Additional Tips for an Exquisite Apple Pie

  • Always opt for a homemade crust. A rich, buttery homemade crust far surpasses any store-bought version. Try making a sour cream pie crust—it’s easier to handle and yields a wonderfully flaky result.
  • Select your apples carefully. Opt for robust apples with a strong flavor and a hint of sourness. Sharon’s choice of local golden delicious apples is excellent for pies.
  • Ensure thorough baking. A common pitfall with fruit pies is pulling them out of the oven too soon. Apple pies need ample time to cook; the crust should be golden brown, the filling should bubble, and the apples should be tender when pierced with a knife.

Incidentally, I won the blue ribbon for my pie category that day with a nectarine and berry pie inspired by Matisse’s ceramic “La Gerbe,” and I’ve been striving to recreate that success ever since.

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