Blue Ribbon Apple Pie Food

APPLE RIBBON PIE

Steps:

• Make the Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.)
• In a small bowl, stir the water and vinegar together.
• With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (You should still see small bits of butter.) Transfer the dough to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill it while you prep the filling.
• Make the Filling: Preheat the oven to 425 degrees F.
• In a medium bowl, toss the sugar, salt, cornstarch, cinnamon, and nutmeg together. Sprinkle half the sugar mixture on the bottom of the pie shell.
• Using a Japanese-style turning vegetable slicer, cut the apples into 1-inch wide, long strips. Make apple strips into S-curves (like ribbon candy) and tuck them into the crust next to each other tightly to fill the pie shell. Sprinkle the remaining sugar mixture over the ribbons and dot with the butter.
• Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees F. and bake until the crust is golden brown about 40 to 50 minutes more. Check the pie after 30 minutes; if the crust's edge is browning too quickly, cover it lightly with a strip of foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

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:

• Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
• Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don't over cook in this step as the apples will finish cooking and softening up in the oven.
• Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
• Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
• Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
• Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
• Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
• Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
• Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
• Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

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.

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.

WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER

Steps:

• 1. Preheat the oven to 375°F.
• 2. Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and fold it into quarters. Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each. This will allow steam to escape as the pie bakes. Place the top crust on a plate. Cover both crusts with plastic wrap and refrigerate until ready to use.
• 3. Peel, core, and thickly slice the apples. Place them in a large bowl and toss gently with the lemon juice.
• 4. Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor. Pulse the machine on and off until well mixed and the ginger has been finely chopped. Add this mixture to the apples, along with the Calvados; toss gently to combine.
• 5. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon in the apple filling. Dot the filling with the butter.
• 6. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. With a little water, moisten the edges where the crusts meet, then press together lightly and turn under. Crimp the edge decoratively. Brush the top crust lightly with the milk. Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
• 7. Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour. Let cool on a rack before serving warm or at room temperature.