Apple Pie

2014 Blue Ribbon Apple Pie Contest Winning Recipes

BLUE RIBBON APPLE PIE CONTEST Winning Recipes

1 st place Dorothy Martin Denver Fair – Lancaster County PA Apple Pie Pie Crust 1/2 cup vegetable shortening 1/4 cup butter 1/4 teaspoon salt 2 1/2 cups flour 1/3 cup ice water Cut shortening into flour, add butter salt, then add water a little at a time. Working with hands to form dough. Roll onto flour covered cloth; then roll onto pie pan. Pie Filling 3 1/2 cups Pa apples, peeled, cored, sliced 25 Kraft Caramels Melted 3/4 cup sugar 3 teaspoon cinnamon Dash of nutmeg 1/4 teaspoon salt Mix sugar, flour, salt and spice together in a small bowl; toss apples into the bowl. Lay apples into unbaked pie pan with dough in it. Top with the melted caramels. Top the whole pie with crust.



2 nd Place Susanna Haines Northeast PA fair – Luzerne Blueberry-Apple-Peach Pie Crust: 2/3 cup butter 2 cup flour 1 tsp salt 4 to 5 tablespoons water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water. Press into pie plate. Filling Crumb Topping 6 cups slices peeled apples 2/3 cup packed brown sugar 29 oz. Sliced peaches, drained 1 cup flour 1 tablespoon lemon juice 1/2 cup old – fashioned oats 3/4 cup sugar 1/2 tsp. cinnamon 1/2 cup pie filling enhancer 1/2 tsp. salt 1 tablespoon cornstarch 1/2 cup cold butter 1/2 tsp. salt 1/2 tsp milk 1/2 tsp. ground cinnamon coarse sugar 1 cup frozen blue berries 1/2 tsp. vanilla

Directions: Heat oven to 450 degree F. Make pie crusts using 9 inch deep pie plate. In large bowl, place apples and peaches. Add lemon juice; toss to coat. In a medium bowl mix 3/4 cup sugar, the pie filling enhancer, cornstarch, 1.2 tsp. salt and 1/2 tsp cinnamon. Sprinkle over apples and peaches; toss to mix well. Gently stir in blueberries and vanilla. Spoon into the crust. In another bowl, place crumb topping ingredients except milk and sugar. Cut in butter until mixture looks like fine crumbs. Sprinkle topping on pie; press down lightly. Cover crust with sheet of foil. Bake 30 minutes; remove foil; reduce over to 350 degrees f. Bake 35 to 40 minutes longer or until crust is brown. Cool for 2 hours before serving.

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3 rd Place Debra Martin Berkoski Ephrata Fair – Lancaster County Pa 2 Crust Caramel Apple Pie Pie Crust 1/2 cup vegetable shortening 1/4 cup butter 1/4 teaspoon salt 2 1/2 cups flour 1/3 cup ice water Cut Shortening into flour, add butter, salt, then add water, a little at a time working with hands to form dough. Roll onto flour covered cloth. Roll onto pie pan. 3 1/2 cup Pa apples, Peeled, cored, and sliced. 3/4 cup sugar 3 tablespoons flour 1/2 teaspoon cinnamon Dash of nutmeg 1/4 teaspoon salt 25 Kraft caramels melted Mix sugar, flour, salt, spice, together in a small bowl. Toss apples into the bowl. Lay apples into unbaked pie pan with dough in it. Top with the melted caramels. Top the whole pie with crust.



4 th Place Kelly Fitzpatrick York Fair – York County Caramel Apple Crumb Crust Crumb Topping 1 cup flour 1 cup packed brown sugar 1 tbs salt 1/2 cup flour 1/4 cup butter 1/2 cup quick cooking rolled oats 1/4 crisco 1/2 cup butter 1/4 cup cold water Filling Second Topping 6 cups apples, peeled, cored and sliced 1/2 cup toasted chopped pecans 1/2 cup sugar 1/3 cup caramel topping 1/4 brown sugar packed 3 tbsp flour 1 tsp ground cinnamon Crust In a bowl combine flour, salt. Cut butter and Crisco into flour with pastry knife. Blend well. Add water and bring to a ball. Roll out into a 10 inch circle and place into a disposable pie pan. Set aside. Crust Topping Place 1 st three ingredients in a bowl and mix well. Cut butter into this until coarse crumbs. Set aside.

Filling In a mixing bowl stir together sugars, flour, and cinnamon. Toss in apples and coat completely. Place this in your pie dish. Sprinkle crumb topping over apple mixture. Trim

excess crust and pinch and flute. Cover crust with foil. Place on a cookie sheet and put into a 375 degree pre-heated oven for 25 minutes then remove foil and back for 25-30 minutes longer. Remove pie and sprinkle chopped pecans over the top and drizzle caramel sauce on top. Cool on a wire rack to room temperature. Slice and serve.

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5 th Place Melissa Gro Bloomsburg Fair – Columbia County Candy Apple Pie Pie Crust 4 cups flour 1 tbsp vinegar 1 1/2 cup Crisco 1 egg 1 tsp sugar 1/2 cup water 2 tsp salt Put all dry ingredients together. Put all wet ingredients together. Mix all of the Ingredients together until mixed well. Pie Filling 6 cups apples, sliced 1 tsp cinnamon 1/2 cup sugar 2 tbsp flour Mix together and put into pie crust. Make a top crust, lattice work. Brush milk on top of crust. Bake at 325 degrees for one hour or until apples are tender. Topping 1/4 cup butter 2 tbsp heavy cream 1/2 cup sugar 1/2 cup chopped pecans Melt butter in pan, stir in brown sugar and cream. Bring to a boil, stir constantly. Remove from heat add pecans. Pour over crust and return to oven for 3-4 minutes.

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Apple Pie