I’m looking forward to this week’s Grant County Fair and Rodeo. A slew of delectable pies will again go to auction at 6:45 p.m. Aug. 19 before the talent show.

I’m also looking forward to seeing the movie “Julie and Julia” based on a blogger’s experience of trying each recipe from a Julia Child cookbook. I used to enjoy catching Julia Child on TV, and it’s been nice to hear her name pop up again (she died in 2004).

In honor of the fair and Julia, I’m sharing an apple pie made on her TV show several years ago “Julia Child Lessons with Master Chefs.” Master baker and teacher Jim Dodge joined her for the segment to show his method of making Harvest Apple Pie.

Harvest Apple Pie

Adapted from a recipe by Jim Dodge as seen on a PBS episode of “Julia

Child Lessons with Master Chefs.”

double crust:

1 1/2 C. flour, all purpose unbleached

1 tsp. granulated sugar

1/4 tsp. salt

2 sticks cold unsalted butter

6 Tbsp. cold water

filling:

6-7 golden delicious apples

1/2 C. sugar

1 tsp. cinnamon

pinch allspice

1 tbsp. tapioca flour (or cornstarch)

also:

1 egg white, slightly beaten

1 tsp. sugar

Mix dry ingredients, cut butter into 1/2-inch cubes, toss in flour

mixture. With rolling pin, roll out several times on countertop,

scraping surface and rolling pin as necessary. Return mixture to bowl

and add cold water, stir until flour is moistened and mixture pulls from

side of bowl. On lightly floured surface roll dough again a few times

then mold into a flat round shape. Cover with plastic wrap and chill in

refrigerator 10 minutes while preparing apples for filling.

Preheat oven to 425 F degrees.

Pour sugar, spice and tapioca flour in large bowl and mix.

Peel apples, cut in half and remove core and stem with melonballer,

slice lengthwise in thirds, slice crosswise in thirds (about 1-inch

cubes). Add apples to the spice mixture and stir, coating all the apple

pieces.

Cut chilled dough in half. Roll out each half on lightly floured

surface, each round about two inches larger than pie pan and an 1/8-inch

thick. Place first round in ungreased pie pan. Trim to about 1/2 inch

from rim.

Pour in apple mixture including all the juices. Arrange apples – it

should be a dome shape in the pan.

Cover with other pie dough round and trim to about 1 inch from rim, fuse

edges together with egg white using a brush.

Fold top dough under bottom dough. This should lay on the edge of the

pie pan.

Place right index finger on inside of rim, left thumb and index finger

on outside of pastry. Press dough into a “V” shape.

Brush egg white on top and sides and sprinkle with 1 tsp. of sugar.

Make four steam vents toward the top of pie. Cover edges with three or

four strips of foil to protect from burning.

Bake at 425 F for 10 minutes on bottom rack then lower heat to 375 F and

bake for 50 minutes. Let pie rest for at least one hour before cutting.