BLUE RIBBON APPLE CRUMB PIE
Delicious and easy! No rolling out the pie crust!
Provided by Danielle W.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
- Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
- Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
- Bake in preheated oven until golden and bubbly, about 45 minutes.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 63.7 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 236.1 mg, Sugar 31.9 g
BLUE-RIBBON APPLE PIE
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 611 calories, Fat 36g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 234mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
APPLE CRUMBLE PIE
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
- On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
- Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.
Nutrition Facts : Calories 605 g, Fat 20 g, Fiber 6 g, Protein 6 g
BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
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- To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
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- Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle, and place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.
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