On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies -- double crust, single crust, lattice top, streusel and more -- to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called "Grandma Thompson's," a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples.

For a fall pie, re-roll the pastry scraps and cut out maple leaves to arrange over the top crust, as we have in our photo.

Ingredients

Filling

• 8 apples (such as McIntosh or Northern Spy)
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• Pinch each nutmeg and salt
• 2 tbsp butter, softened

Double-Crust Sour Cream Pastry

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold lard, cubed
• 1/4 cup ice water (approx)
• 3 tbsp sour cream

Directions

Filling

1 Set out 9-inch (23 cm) pie plate.

2 FILLING: Peel and core apples; cut into 1/4-inch (5 mm) thick slices to make 8 cups (2 L). Place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.

3 On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.

4 Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.

5 Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 8 hours.)

Makes 8 servings. 

PER SERVING: about 489 cal, 4 g pro, 25 g total fat (13 g sat. fat), 65 g carb, 3 g fibre, 70 mg chol, 208 mg sodium. % RDI: 2% calcium, 13% iron, 13% vit A, 7% vit C, 31% folate.

Double-Crust Sour Cream Pastry

1 In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

2 In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.

3 Divide in half: press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Makes enough for 1 double-crust 9-inch (23 cm) pie.

Variation

Single-Crust Sour Cream Pastry: Halve ingredients, using 4 tsp (20 mL) sour cream. Press into 1 disc. Makes enough for 1 single-crust 9-inch (23 cm) pie.

Most-wanted Apple Pie

Every fall The Canadian Living Test Kitchen gets requests for an apple pie they published years ago. It's essentially this recipe, but uses brown sugar instead of granulated and adds 1/4 cup (50 mL) raisins or dried cranberries to the filling.

Visit canadianliving.com for more great recipes.

Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

 For book information and to purchase, click here: randomhouse.ca