Gloria’s Deep Dish Apple Pie with a Tahitian Twist
- Prepare a double pie crust recipe first and refrigerate at least 1 hour
- Important to use an apple cutter for slicing the apples so all of the slices are the same size for even baking
- Preheat oven to 500 degrees, the manipulation of the heat is the key to a successful crust. Once the pie is in the oven, turn the temperature down to 425 bake for 25 minutes and then turn down to 375 for the last 30-35 minutes.
- You must put a cookie sheet in the preheated oven, place the pie on top of the sheet pan to ensure the crust is cooked.
- Place 14 tbsp. butter or 6 tbsp. Crisco in the freezer for 1 hour prior to baking
Recipe for Double Pie Crust
- 2 ½ cups flour plus extra for rolling the dough
- 1 ½ tbsp. sugar
- 1 tsp. salt
- 14 tbsp. unsalted butter
- 6 tbsp. Crisco shortening
- ½ – ¾ cup ice cold water
- In a large bowl, sift the flour, sugar and salt. Mix
- Remove butter and shortening from the freezer and slice them into small cubes. Add them to the flour mixture.
- Cut the frozen fat into the flour with a pastry blender until the size of a pea. Slowly add the ice water and using a fork, lightly the mix the flour mixture until small balls form.
- Using your hands, gather the mixture together forming a ball. No over mixing! Lift ball out of the bowl onto a work surface. Cut the dough in half, form a disk and refrigerate for atleast 1 hour.
- Prepare your apples while the dough is cooling and resting.
- 5-6 Spartan apples (you can substitute Macintosh)
- 2 granny smith apples
- 1 tbsp. Knorr original gelatin
- 1 ½ tbsp. apple juice
- 2 tbsp. corn starch
- 1 ½ tsp. vanilla pudding powder
- 1 tbsp. fresh lemon juice
- 1 tsp. lemon zest
- ¼ tsp. salt
- ¾ cup white sugar
- 1 tbsp. Madagascar Bourbon Tahitian vanilla
- 1 tbsp. turbinado sugar for the top of the pie crust
- 1 egg white, beaten for the top of the pie crust
- Prepare apples, slicing with an apple cutter. Remove the core and slice each piece of apple in half lengthwise and then in half again, ensuring all of the pieces are cut evenly. Set aside.
- In a mixing bowl. Mix the sugar, corn start, pudding powder and salt. Add the lemon zest.
- In a separate bowl, mix the lemon juice and vanilla.
- In another small bowl, mix the apple juice and the gelatin. Add to the lemon juice mixture.
- Add the wet ingredients to the dry and mix. Pour over the apples and lightly mix.
- Roll the 2 dough balls out separately, using a little extra flour. Place the rolled dough into a 9” pie plate. Add the apple mixture and carefully spread the apples out over the bottom crust.
- Place the second sheet of dough on top of the apple mixture and seal the sides by pinching them together or using the tines of a fork.
- Cut a couple of small vents into the top crust to allow the steam to escape. Brush with the egg white, and sprinkle on the turbinado sugar. Bake in a pre-heated 500 degree oven as outlined above, reducing heat to 425 for 25 minutes and then to 375 for 30-35 minutes.
We’re proud to announce the results of the 2014 BBQ *Off* the Bypass.
Fifteen dedicated and creative teams gathered to compete for the best smoking good meat in the following five categories: chicken, brisket, ribs, pork butt, and an open choice.
After the smoke cleared and the last bits of sauce were licked from fingers, the Grand Champion was named. Capturing first place overall is Langley’s own House of Q. Following in second place by only ½ point is the Reserve Grand Champion, Rusty’s BBQ from Port Moody, BC.
Our sortable results table shows the overall ranking as default. Click the category titles to see the ranking (highlighted numbers are winning scores).
|*House of Q*
|Rocky Mountain Smokers
|Dances with Smoke Barbeque
|Barking Boys BBQ
|Hog Shack Cookhouse
|The Grill Next Door
|Big Dog BBQ
|Fire It Up BBQ
|The Fat Cow
See the official KCBS results posted here: http://www.kcbs.us/event/5134/bbq-on-the-bypass
Adding a sweet public participation component to event was the fifth annual Great BC Bake-Off, an amateur baking competition. In the Great BC Bake-Off there were three categories:
1. Fruit Pie: winner, Gloria, for her big apple pie
2. Anything Pie: winner, Dan, for his Caribbean meat pie
3. Butter Tart (because we’re Canadian, eh?): winner, Yolanda
*September 8th update: Class is full*
On Friday September 12th, 2014, you can begin the ultimate BBQ fanatic’s journey towards joining the ranks of fellow Certified BBQ Judges! The class is now open for sign ups at Well Seasoned:
A Certified KCBS Instructor will guide you through proper judging of competition quality BBQ in the following categories: chicken, ribs, pork and brisket. A KCBS judge evaluates BBQ using three specific criteria: appearance, taste and texture. KCBS sanctioned events always prefer to have 100% Certified BBQ Judges to ensure judging standards are upheld.
Judging class will begin at 6:00pm and end at approximately 10:00pm
More FAQ’s may be answered at: http://www.kcbs.us/about_quickfacts.php
Fees for this class are $75.00 for KCBS members and $100.00 for non KCBS members. Non-member fees include 1 year membership in KCBS.
*September 8th update: Class is full*
After 8 years of growth with the PNWBA we have made the decision to move this events sanctioning to the Kansas City BBQ Society http://www.kcbs.us/
Our KCBS reps are two of the most respected in the circuit Kelly & Kathleen McIntosh. We will be conducting a CBJ class to train judges on Friday September 12th from 6-10pm. Details about the class will be posted in the next 10 days or so. As outlined by the fine folks at the Jack, 15 teams makes this event a qualifier for the 2015 Jack Daniels Invitational, we expect we will easily achieve the status and are hoping to also qualify for the American Royal with 25 teams.