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2009 Apple Pie Baking Contest Winners!

October 17, 2009
Blue Sky and Apple Pie

Blue Sky and Apple Pie

Well, it turned out to be a beautiful day – though a bit chilly – as contestants and onlookers alike gathered under the tent to take part in the annual apple pie baking contest. Fourteen contestants participated this year by choosing among over 40 varieties of apples at the farm, baking their best pie, and watching the judges enjoy every bite! Each pie was beautifully hand-made and the scent under the tent was mouth-watering!CIMG2128

Now, on to the winners:

The grand prize winner of this year’s contest was Tamara Takoudes with her delicious Macoun and Cortland pie (recipe below). Judges commented on its “hot, sugary crust” and how much they “loved the rustic look”. She went home with gift certificates to Volante Farms, Needham Garden Center, Sweet Basil and Wasik’s Cheese Shoppe!

The second place winner was Laura London, no stranger to our cooking contests. She baked a scrumptious pie using Granny Smith apples (recipe below). Judges adored the presentation, commenting that they “loved the maple leaves” and that it “wasn’t too sweet, a great all-around pie”. Laura won gift certificates to Volante Farms, Needham Garden Center, Sweet Basil and Wasik’s!celebrating the win

And in third place was Mona Wu with her tasty pie filled with Munroe, Cameo and Rome apples (recipe below). The judges admired its “perfect sweetness” and “nice crust with great flavor”. She received gift cards to Volante Farms and Wasik’s Cheese Shoppe!

Our judges this year included some familiar faces, but also a new one too!

Dave Becker from Sweet Basil is a veteran judge of our customer cooking contests. He has been one of our “local celebrity judges” in the past, and loves to see what people bring to the table!

Carol Wasik of Wasik’s Cheese Shoppe in Wellesley is also a seasoned contest judge. She particularly enjoys the apple pie contest, and has participated in years past.

Garry Graham from Needham Garden Center was a new face this year, but he definitely held his own. He even went back and re-sampled some of the first pies he tasted so that he could give a fair assesment! That’s dedication.

A special thank you to all our judges and congratulations to all of our participants this year! We hope you come back and try your luck next year!

Here are the award-winning recipes for 2009:


Tamara Takoudes

“Macoun and Cortland Apple Pie”

Apples used: 5 Macoun and 1 Cortland

Flakey Crust

– 4 cups flour

– 1/2 cup water

– 1 3/4 cup Crisco

– 1 egg

– 1 TBSP apple vinegar

– 1 TBSP sugar

– 2 tsp salt

Combine all ingredients and divide in half. Roll each half out into a thin circle. Set aside.


– 6 apples (5 Macoun, 1 Cortland)

– Lemon juice

– 1/2 cup sugar

– 1 TBSP cinnamon

– 1/2 tsp nutmeg

First, cut and peel the apples. Then sprinkle with lemon juice. Mix in all remaining ingredients. Place one pie crust along botom of pie plate. Fill the crust with apple mixture. Carefully roll the second pie crust over the top of the mixture, cutting slits in the top and pinching the edges together.

Bake at 425 degrees for 50 minutes. Cool slightly and enjoy warm!


Laura London

“Best-Ever Apple Pie”

Apples used: Granny Smith

Pastry for Double-Crust Pie:

– 2 1/2 cups all-purpose flour

– 1 cup butter, cut up

– 2 tsp granulated sugar

– 1/2 tsp salt

-1/3 cup cold water

Place steel blade in food processor. Combine the first 4 ingredients. Cover and process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add the cold water through the feed tube. Stop the processor when all the water is added and scrape the sides. Process with 2 on/off turns. Remove from bowl, shape into a ball, and divide in half. If needed, wrap and chill until easy to handle.

On a lightly floured surface, roll 1 pastry ball into a 12-inch circle. Transfer to a 9-inch pie plate and set aside. Roll out other pastry ball on a lightly floured surface. Cut an X or a design in the center of the pastry and set aside.

Pie Filling:

– 3/4 cup granulated sugar

– 1/4 cup maple sugar or packed brown sugar

– 2 TBSP all-purpose flour

– 1 tsp ground cinnamon

– 1/4 tsp salt

– 1/4 tsp ground nutmeg

– 3 pounds Granny Smith Apples, peeled, cored, and thinly sliced (8 cups)

– 2 TBSP butter, cut up

-1/4 cup whipping cream

– 1 to 2 TBSP milk

– 1 TBSP raw sugar

In a large mixing bowl combine the first 6 ingredients. Add apples; toss to coat. Transfer to crust-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust to be even with edge of pie plate. Place the second crust over the filling on the pie plate. Seal and crimp edges. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover the pie edges with foil.

Bake in a 375 degree oven for 40 minutes. Remove foil from edges. Bake 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack and enjoy! Makes 8 servings.


Mona Wu

Apples used: Munroe, Cameo, Rome

Pie Pastry: makes 2 crusts for 9″ pie

– 2 cups pastry flour

– 1/4 tsp salt

– 2 sticks unsalted butter cut up into approx 1/4″ cubes

– 1/4 to 3/4 cups ice water

Combine salt and flour.  Add the butter and rub together until you have approximately pea sized pieces of flour and butter. Then knead, adding water as you need it.  Divide in half and refrigerate.  Chill while preparing apple filling, then roll out to approx 1/8″ thickness and to appropriate diameter for pie plate  (typically chills for 20 or more minutes).


Apple Filling:

– 2 medium Munroe apples

– 2 medium Cameo apples

– 2 medium Rome apples (I really just chose what looked nice and was recommended by Volante’s as a “good baking” or “good dessert” apple)

– 3/4 to 1 cup sugar

– 2 to 4 TBSP flour

– pinch of salt

– 1 TBSP lemon juice

– 1/2 tsp cinnamon and/or nutmeg

– splash of Calvados (apple brandy)

– 2 TBSP butter cut up into small pieces

– little bit of cream or half and half

Line pie pan with pastry.  Mix all ingredients except butter.  Pour apple filling into lined pie plate and dot with bits of butter.  Place top crust over filling and flute edges.  Brush top with cream or half and half and cut steam vents.

Bake on a baking sheet at 425F for 35 min or until crust is golden brown and apples are soft.

 Cool and serve!


Thank you for shopping local… stop by and see our incredible selection of 40+ varieties of apples, and make a pie of your own!

Happy baking!  : )

4 Comments leave one →
  1. October 28, 2009 9:43 pm

    I wish you guys were closer! I love apple pies…big time. If it weren’t for my wife being major-league into BAKING, I’d go hungry! See her blog at for what I get to sample daily/weekly.

    I worked for a company in Milford/Franklin years ago. I will have to visit the next time I’m out that way. I was there in June for a conference, but just now discovered you guys. Best wishes for a good holiday season!


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