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.
WALKER'S BLUE RIBBON APPLE PIE
D Walker has been entering her creations in the Grange Fair Contest for about 40 years. Her secret? At age 71 she has learned "I take patience with it and I only buy the best ingredients." PA Grange Fair 2000 CDT Wens Aug 30th, 2000
Provided by drhousespcatcher
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The apples should be Ida Red or Northern Spy.
- Crust:.
- Mix flour, salt and shortening until if forms a soft dough then add the vinegar and milk. Mix well. Wrap dough in plastic wrap and refrigerate overnight.
- The Pie:.
- Roll out half the dough on a floured surface and lay in plate.
- Mix the sugar, cinnamon and flour. Sprinkle a tablespoon of this mix over the bottom of the crust. Add the remainder of the cinnamon sugar mix to the fruit and stir together. Pour into pie shell.
- Roll out the top crust and make small slits in it with the handle of a fork to let out steam while baking.
- Brush water onto the rim of the bottom crust and lay the top crust over the filled pie shell, pinching the edges of the top and bottom crusts together.
- Optional: Sprinkle sugar over top.
- Bake at 450°F for 15 minutes, then reduce heat to 350°F and bake 45 minutes more.
- One 10 inch pie.
Nutrition Facts : Calories 754.8, Fat 41.3, SaturatedFat 11.6, Cholesterol 1.9, Sodium 473.4, Carbohydrate 93.4, Fiber 6.7, Sugar 50.2, Protein 7.5
BLUE RIBBON APPLE PIE
So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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
We love this Apple Pie at our House. In fact it's the only one I make. I love the cinnamon and nutmeg in the pie crust for a nice added touch. This recipe is from a Land O' Lakes Cookbook that I have.
Provided by lisar
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 17
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.
Nutrition Facts : Calories 3711.4, Fat 189.8, SaturatedFat 91.7, Cholesterol 356.1, Sodium 1180.2, Carbohydrate 485.7, Fiber 26.9, Sugar 240.6, Protein 34.4
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