Julie Titus makes the best apple pie in Santa Cruz County, at least according to judges for the Santa Cruz County Farm Bureau’s 47th annual Apple Pie Baking Contest, held at the Santa Cruz County Fair on Wednesday.
Titus, of Aptos, won “Best in Show” out of more than 50 apple pie entries. Winners were selected for each of the three divisions – youth, adult and masters.
Judges for the contest are different every year. This year, they included Erica Padilla-Chavez, CEO, Second Harvest Food Bank; Jake Mann of Five Mile Orchard; Judie Block, reporter, Times Publishing Group; and David Sanford, Santa Cruz County agricultural commissioner.
In addition to winning Best in Show, Titus won the adult division. London Johnson of Santa Cruz and Laura Ortiz Spiegel of La Selva Beach finished second and third, respectively.
Charlotte Moody of Watsonville won the youth division, followed by Danielle Fowler of Royal Oaks and Keara McNutt of Watsonville.
Maggie Kasunich won the masters division, followed by Rita Hewitt and Skeeter Flores. All three are from Watsonville.
From left to right, Apple Pie Contest second-place adult winner London Johnson, contest Chair Laura Rider and judges Jake Mann, Judie Block, Erica Padilla-Chavez and David Sanford. Credit: Santa Cruz County Farm Bureau 
Keara McNutt of Watsonville won third place in the youth division of the Apple Pie Contest. Credit: Santa Cruz County Farm Bureau 
Credit: Santa Cruz County Farm Bureau
Pajaro Valley apple producers, growers and pie lovers sponsor the annual event in cooperation with the Santa Cruz County Farm Bureau. The event is chaired by Farm Bureau member Laura Rider.
After winning “Best in Show,” Titus agreed to share her recipe with the public. Here it is:
Pie crust:
4 cups flour
1 teaspoon salt
1¾ cups shortening cut into pieces
1 tablespoon vinegar
1 tablespoon sugar
1 egg
½ cup cold water
Mix together flour, sugar and salt. Cut in shortening and butter until crumbly. Beat water, egg and vinegar together. Add to flour until moistened. Divide into 2-3 round disc and wrap with plastic. Chill at least 30 minutes.
Pie filling:
7 cups apples
½ cup sugar
½ cup brown sugar
½ teaspoon cinnamon
2 tablespoons flour
Dash of vanilla
2 tablespoons butter
Mix together sugar, cinnamon and flour. Mix with apples and add a dash of vanilla and mix. Pour into pastry-lined 9-inch pie plate. Dot with butter, cover with top crust. Cut slits and sprinkle with sugar. Bake 15 minutes at 425 degrees, then reduce to 375 degrees for 20 minutes, and finish at 350 degrees.
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