European Stars and Stripes (Newspaper) - October 26, 1990, Darmstadt, Hesse                                By Kitty Crider Cox news service in the unceasing quest for the Best Apple pie of All time culinary tips abound a use a mixture of Sweet and tart apples for the filling. A Cook the filling slightly before placing it in the crust. A bake pie on a preheated dark baking Sheet to ensure a Brown Bottom crust. Pie Bakers do All these things and More. But Are they the secrets to pastry Success maybe so. Maybe no. The real secret is cider. At least that was the winning trick earlier this year in the Crisco american pie Celebration Competition where a Hoosier Harvest Apple pie won the Best filling award. Quot cider brings out the taste in apples a said Fancheon Resler an Indiana pie Champ who bakes one of the Best Apple pies in the land. Cider smells Good tastes Good and it possibly makes the pie More moist she added. An Apple pie pro she has experimented with different varieties of the fruit. She a Flavoured the filling with cinnamon candies. She a boiled cinnamon Sticks in cider and added it to the filling. She a tried All of these versions in arriving at her prize pies. Quot i m an educator at heart a said Resler a High school Public speaking teacher who also raises Quarter horses. Quot i be had pie a pie a pie c and pie d lined up on the counter for  although she started with win sap apples her pick of the pies uses Jonathan which Are available in the United states More months of the year. She slices them uniformly for even cooking then tosses them with a pre mixed blend of cinnamon sugar flour and shortening. She piles them in the pie Shell and then sprinkles them with the cider. Fresh cider is Best she said although canned will work. So will Apple juice. According to the processed Apple Institute there is no difference Between canned cider and Apple juice but what about the crust of the perfect pie does baking it on a dark cookie Sheet help Resler does t do that. Neither does Peggy Cornatzer the North Carolina tax appraiser and Cook who won the Best crust category of the National pie Competition. What Cornatzer does do is chill both the flour and shortening mix the flour and ice water As quickly and lightly As possible and refrigerate the dough before rolling it out. Quot always use a Light touch a stresses Cornatzer a Veteran pie competitor who favors win sap apples. Her prize winning pastry Calls for an egg and a Tablespoon of Lemon juice in the dough. When she makes a lattice top pastry she uses an unusual trick. She weaves the crust on a lightly sugared cookie Sheet and then flips it Over the filling. So if fall has you hungering for the perfect Apple pie take the Best from both Cooks and turn the season s new apples into an unbeatable treat. Here Are their recipes. Autumn Apple pie prize crust3 cups All purpose flour chilled 1 Teaspoon Salt 1 cup chilled solid vegetable shortening 1 egg beaten 6 Tablespoons cold water 1 Tablespoon Lemon juice or White vinegar prize filling Viz cup firmly packed Brown sugar Viz cup granulated sugar 2 Tablespoons All purpose flour Viz Teaspoon cinnamon 1 Tablespoon butter or butter Flavoured shortening 6 cups peeled sliced tart baking apples about 2 pounds 3 Tablespoons fresh Apple cider Glaze milk granulated sugar for crust Combine flour and Salt in bowl. Cut in shortening with pastry blender or 2 knives until coarse crumbs form. Combine egg water and Lemon juice. Stir quickly into flour mixture. Form into Ball. Divide dough in half. Press Between hands to form two 5 or 6-Inch pancakes. Wrap in foil and refrigerate. Important pastry Points use chilled flour shortening and ice water in the crust. Handle the pastry As Little As possible. Chill the pastry before rolling flour rolling surface and rolling pin lightly. Roll dough for Bottom crust into Circle. Trim one Inch larger than upside Down 9-Inch pie plate. Loosen dough carefully. Fold into quarters. Place in pie plate and unfold. Press into pie plate. Trim Edge even with pie plate. For filling Combine Brown sugar granulated sugar flour and cinnamon. Cut in shortening until crumbs form. Toss apples with Crumb mixture. Pour into unbaked pie Shell. Sprinkle cider Over filling. Roll top crust same As Bottom. Lift onto filled pie. Trim /2-Inch beyond Edge of pie plate. Fold top Edge under Bottom crust. Flute or Seal by pressing with a Fork. Cut slits or designs in top crust or prick with a Fork for escape of steam. For lattice crust Cut pastry into Vlinch strips. Weave lattice on top of cookie Sheet sprinkled with sugar. Tilt lattice crust Over filling. Brush top of pie with milk and Sprinkle with granulated sugar. Bake in preheated 400-f oven for 10 minutes. Reduce temperature to 375 f and bake 30 to 40 minutes. Place a cookie Sheet on Bottom rack in Case pie bubbles Over if necessary cover Edge of pie with foil last 10 minutes to prevent Over Browning. Cool until barely warm or room temperature before serving. Stars and stripes bookstores stars and stripes bookstores Nintendo adventure now available in paperback whether or not you be played Nintendo a Metal gear blaster master Simon a quest or ninja Gaiden you la get a kick out of worlds of Power paperbacks each of these worlds of Power paperbacks Are novels based on Best Selling Nintendo games containing the Complete Story of the Nintendo action adventure plus loads of game solving hints  for $2.95 each at most stars and stripes bookstores. Cut h it 2j Cut it z a Cut h 30 u m in cd o o 7s 3 o 30 m if stars and stripes bookstores stars and stripes bookstores Friday october 26, 1990 the stars and stripes a a a Page 17