Blue Ribbon Apple Pie Recipe 435 Food

BLUE-RIBBON APPLE PIE

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.

BLUE RIBBON APPLE PIE

Steps:

• Coat apple slices with lemon juice.
• Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
• Add apples and shake bag until thoroughly coated.
• Immediately, put coated apples into prepared pie crust.
• Dot with butter.
• Cover with top crust.
• Crimp edges to seal and cut vent holes into crust.
• Brush with milk and sprinkle with cinnamon sugar.
• Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.

WINNING APPLE PIE

Steps:

• Preheat oven to 400.
• In large bowl stir together flour, sugar, salt, cinnamon, nutmeg from crust ingredients.
• Cut in butter and shortening until crumbly.
• With fork mix in water until flour is moist.
• Divide dough in half; shape into 2 balls and flatten.
• Wrap 1 ball in plastic wrap and put in fridge.
• On a floured surface roll other ball into a 12" circle.
• Place in a 9" pie pan.
• Trim pastry to 1/2" from rim of pan; set aside.
• In a large bowl, combine filling ingredients EXCEPT apples, 1 tbsp butter, 1 tsp sugar,& whipping cream.
• Add apples; toss to coat.
• Spoon into crust.
• Roll other ball into 12" circle; cut 8 large slits in crust.
• Place over pie, crimp or flute crust.
• Brush with melted 1 tbsp butter; sprinkle with sugar.
• Cover edge of crust with foil.
• Bake 35 minutes; remove foil.
• Continue baking 10 to 20 min.
• or until crust is brown and juice begins to bubble through slits.
• Remove from oven; run knife through slits.
• Pour whipping cream evenly through all slits.
• Return to oven for 5 minutes to warm whipping cream.
• Cool pie 30 min.

LAURA'S BLUE RIBBON CARAMEL APPLE PIE

Steps:

• Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.

BLUE RIBBON APPLE CRUMB PIE

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.