Oct 13, 2002 By The Culinary Institute Of America For Ap Weekly Features 4 min read

HYDE PARK, N.Y. (AP) – Each year, the Culinary Institute of America challenges prospective students to demonstrate their knowledge of cooking basics by submitting signature apple-pie recipes. Taking on the challenge, finalists from across the country recently competed in an apple pie bake-off at the college’s Hyde Park, N.Y., campus – and the winner of the 5th annual CIA All-American Apple Pie Recipe Contest was proclaimed.

He is David Lenweaver, 48, of Syracuse, N.Y. He earned the Grand Prize, a $25,000 scholarship toward a bachelor’s degree at the college (or $12,500 toward an associate degree).

Competing in the recipe contest was an amazing experience, the winner said. He will begin his studies in the college’s Culinary Arts program on January 6, 2003.

Salvatoro Settepani of Staten Island, N.Y., took second place, winning a $15,000 scholarship. Third place, and a $10,000 scholarship, went to Kevin Bersofsky of West Hollywood, Calif.

Two finalists received $7,500 scholarships: Jeffrey King of West Allis, Wisc., and Jason Reaves of Purcellville, Va.

Two finalists received $5,000 scholarships: Katherine Lahr of Arlington, Va., and Lee Woodward of Huntsville, Texas.

Four finalists received $2,500 scholarships: Ian Churchill of Red Hook, N.Y.; Peter Jahnke of Sante Fe, Texas; Dianna Levene of Poughkeepsie, N.Y.; and Debra Tandet of Stamford, Conn.

Judges in this year’s contest, which kicked off in April, included Fran Carpentier, senior editor of Parade magazine; Esther Haynes, senior editor of Jane magazine; Ruth Fantasia, food editor, Albany Times-Union; Connie Zaenglein, culinary arts instructor, Arlington High School, Poughkeepsie, N.Y.; Wayne Almquist, CIA professor in culinary arts; and CIA lecturing instructors in baking and pastry arts Stephane Weber and Rudy Spiess.

Here is David Lenweaver’s grand prize-winning recipe:

APPLE PIE WITH DATES AND WALNUTS

For pastry dough:

9 tablespoons butter

1/2 cup vegetable shortening

1 teaspoon salt

1/2 cup ice water

21/2 cups all-purpose flour

1 tablespoon sugar

For the filling:

1 lemon

1/4 cup, plus 2 tablespoons flour

5 Medjool dates

1/2 cup chopped walnuts

6 large Braeburn apples

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 cup half and half

To make pastry dough: Cube butter into 1/4- or 3/8-inch pieces. Place in a small bowl and refrigerate. Refrigerate shortening.

Mix salt in ice water and keep chilled in refrigerator.

Place flour and sugar into a food processor and combine by pulsing two or three times.

Add butter and pulse several times. Add shortening and pulse until the mixture looks coarse and pale yellow.

Place mixture into a large bowl and add 3 tablespoons of ice water. Knead the dough and water until a loose ball forms.

Add water 1 tablespoon at a time until the mixture comes together. Be careful not to over knead.

Using your hands, form pastry into a ball and divide into two pieces, one slightly larger than the other. Press each piece into a disk on a sheet of wax paper and refrigerate for at least 30 minutes.

Makes two 9-inch pie crusts, plus trimmings.

To make the filling: Juice lemon into a large bowl. Zest one-half and reserve.

Place 1/4 cup flour in a small bowl. Pit and chop dates into 1/4-inch pieces and toss in small bowl with flour to coat. Sift dates to remove excess flour. Chop walnuts and add to dates.

Peel, core, quarter and slice apples, starting at the stem end working toward the blossom end, into 1/4-inch thick pieces. As apples are sliced, add them into the lemon juice and toss to coat.

In another small bowl, mix sugar, 2 tablespoons flour, cinnamon, nutmeg, ginger and lemon zest. Sprinkle half over apples and mix well. Add balance and mix again. Refrigerate until crust is rolled and placed in pie pan.

To assemble the pie: Preheat oven to 450 F.

Roll disks out on a lightly floured surface into rounds about 12 inches each and 1/8-inch thick.

Transfer to 9-inch pie pan.

Place apple mixture into bottom crust and cover with second crust. Cut vents to allow steam to escape.

Optionally, cut leaf shapes from crust trimmings and add to top, securing with daub of water. Brush top of pie with half and half, and sprinkle with very light dusting of sugar.

Bake pie in the 450 F oven for 15 minutes. Reduce oven temperature to 350 F and finish for 40 to 45 minutes or until bubbly.

If crust starts to brown too soon, cover loosely with aluminum foil and remove for last 8 to 10 minutes.

Transfer pie to a rack and cool for at least 1 hour.

Makes 8 to 10 servings.