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.
WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER
Categories Fruit Ginger Dessert Bake Quick & Easy Apple Fall Parade Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
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.
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.
BLUE RIBBON SHEPHERD'S PIE
I got this recipe on a card attached to a wedding gift from a neighbor. It quickly became our favorite comfort food supper. It's easy and just plain GOOD!
Provided by BamaKathy
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cover potato cubes with water in saucepan and simmer until tender. Meanwhile, in large skillet, saute hamburger with onion until meat is browned and onion is translucent; drain. Add soup, can of corn, drained, 1/2 tsp salt, 1/4 tsp pepper to meat mixture and mix well. Pour into 2 quart casserole.
- Drain potatoes, add butter, 1/2 tsp salt and 1/4 tsp pepper. Mash while adding evaporated milk, a little at a time, until they are mashed and smooth (it may not take the whole can of milk).
- Spread mashed potatoes over the top of the meat mixture, making sure to get all the way to the edges. Sprinkle cheese over top. Bake 30-40 minutes until hot and bubbly.
Nutrition Facts : Calories 1094.6, Fat 71.5, SaturatedFat 35.2, Cholesterol 230.2, Sodium 1734.2, Carbohydrate 56, Fiber 3.5, Sugar 5.4, Protein 57.8
BLUE RIBBON APPLE CRUMB PIE
Delicious and easy! No rolling out the pie crust!
Provided by Danielle W.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 63.7 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 236.1 mg, Sugar 31.9 g
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
PIE CRUST - BLUE RIBBON
My family has used this recipe for years, it has even won First Prize at our local fair, many times. I hated to post this but I could not find another like it. I use Recipe #148727 for the filling, every holiday :) Note: I just tried this crust with Chicken Pot Pie and ummmm just the best This will make 3 each 8" crust or 2 ea 9" crusts. When I take the time to make crust, I make extra, I roll it out between 2 sheets of wax paper and place in the large tupperware (about 2" high) flat bowl and place in freezer...then when I want to make a pie, I can do so in a hurry!
Provided by Big Sis
Categories Dessert
Time 5m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix.
- In a separate bowl, mix balance of ingredients.
- Add egg mixture (Egg, Salt, Water & Vinegar) to shortening and flour, until mixture forms together.
- DO NOT over mix.
- EDIT (11/5/2019): I no longer roll out between two pieces of wax paper. I now use a Bethany 20 Inch Pastry Board and Cloth. Before that I was using a pastry cloth with a rolling pin cover. Either of these methods I found was so much easier than the 2 sheets of wax paper as my Mom showed me how to do. (I am now 65).
- Follow your recipes for baking directions. I cook a two crust cherry pie at 375 for approx 50 minutes. Sometimes I have to use a pie crust shield for the edge for the last 10 min or so.
- If I am doing a cream pie, I put on my lower rack for 425 and immediately lower the oven to 400 for 10 to 12 minute.
Nutrition Facts : Calories 1083.9, Fat 71.1, SaturatedFat 17.8, Cholesterol 62, Sodium 414.6, Carbohydrate 95.5, Fiber 3.4, Sugar 0.4, Protein 15
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
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