Blue Ribbon Apple Pie Winner Recipes

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.

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.

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.

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.

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.