Award Winning Apple Pie Recipes

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PRIZE-WINNING APPLE PIE



Prize-Winning Apple Pie image

I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter-flavored shortening
1 tablespoon vegetable oil
4 to 5 tablespoons milk
FILLING:
1 cup sugar
4 tablespoons cornstarch
3/8 teaspoon ground nutmeg
3/8 teaspoon ground cinnamon
Dash salt
4-1/2 cups thinly sliced peeled tart apples
1 tablespoon water
2 tablespoons butter

Steps:

  • Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.

Nutrition Facts : Calories 453 calories, Fat 21g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 372mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

WINNING APPLE PIE RECIPES 1ST PLACE



Winning Apple Pie Recipes 1st Place image

Provided by Farmers' Almanac Staff

Categories     Dessert

Number Of Ingredients 11

2 1/2 cups flour
1 tsp. level salt
1/2 lb. lard
4-6 tbsp. cold water
7 cups cut-up apples (I recommend Granny Smith or Jonathan apples)
3/4 cup sugar
1 rounded tsp cinnamon
1 tsp lemon juice
1 tbsp cold water
1 stick butter
1 level tsp flour

Steps:

  • Crust: Place flour and salt in a large mixing bowl. Cut small teaspoon-sized pieces of lard into the flour (about 5 pieces at a time), with a hand pastry cutter or fork. When all the lard is worked into flour (should have a crumble-like look) start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equals parts, cover, and refrigerate while preparing apples. Note: This crust recipe is enough for two 9" apple pies, and the leftover dough can be frozen.
  • Filling:In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir well. Cut tiny pieces of butter into apples, using 2/3 of the stick. Sprinkle flour over apple mixture and stir and toss well. Cover and setaside.
  • Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling surface and dough lightly, and roll out 1 crust for the bottom, and place in pie pan. Add apple mixture. Cut remaining butter into small pats. Roll outcrust for top of pie. Place over apples. When the top crust is trimmed and pinched shut, cut several slits in it. Bake at 375ºF for about 70 minutes OR until crust is a light/medium golden brown.
  • Variations:- About 5 minutes before pie is to come out of oven, lightly coat top crustwith melted butter and sprinkle with sugar. Return to oven for final 5minutes.- Once pie is completely cooled, prepare a powdered sugar drip glaze frosting (2/3 cup powdered sugar in 1 -2 tablespoons milk). Drizzle over top of cool apple pie.

THE BEST APPLE PIE



The Best Apple Pie image

We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 10h45m

Yield 10 servings

Number Of Ingredients 17

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) chilled unsalted butter, cut into pieces and frozen
1/3 cup chilled vodka
2 tablespoons apple cider vinegar
3 pounds mixed sweet-tart, firm baking apples, such as Pink Lady, Braeburn, Winesap or Granny Smith
2/3 cup dark brown sugar
1/3 cup all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 large egg
3 tablespoons demerara or raw sugar

Steps:

  • For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
  • Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
  • To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
  • Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
  • Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
  • Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
  • Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

CLASSIC APPLE PIE



Classic Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
2 disks Pie Dough, recipe follows
1 large egg, beaten
Coarse sugar, for sprinkling (optional)
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

Steps:

  • Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
  • Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
  • Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
  • Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

APPLE PIE BY GRANDMA OPLE



Apple Pie by Grandma Ople image

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

Provided by MOSHASMAMA

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g

AWARD-WINNING APPLE CREAM PIE



Award-Winning Apple Cream Pie image

Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).

Provided by afcouwen

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

1 (14.1 ounce) package refrigerated pie crusts, at room temperature
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 large egg
½ teaspoon grated lemon zest
⅛ teaspoon salt
4 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup packed brown sugar
½ teaspoon ground cinnamon
½ (7 ounce) package almond paste
3 tablespoons apricot jam

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
  • Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
  • Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
  • Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
  • Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
  • Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
  • Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
  • Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 67.8 g, Cholesterol 54 mg, Fat 29.2 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 377.9 mg, Sugar 36.1 g

BARBARA TREVES' AWARD WINNING APPLE PIE



Barbara Treves' Award Winning Apple Pie image

Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.

Provided by blucoat

Categories     Pie

Time 2h45m

Yield 1 pie, 14 serving(s)

Number Of Ingredients 24

1 1/2 cups whole wheat pastry flour
1 cup unbleached organic all-purpose flour
2 teaspoons salt
1 tablespoon vanilla powder
1 vanilla bean, split, seeds scraped
3 tablespoons sugar
1 1/4 cups sweet butter, unsalted
1 tablespoon white vinegar, chilled
6 -8 tablespoons ice water
4 tablespoons sweet butter
12 apples, peeled, cored and sliced (mixture of Granny Smith, Fuji or other tart, crisp apples the best)
1 vanilla bean, split seeds scraped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
4 tablespoons unbleached all-purpose flour
1 teaspoon salt
2 teaspoons vanilla extract
1/4 cup apple cider vinegar
1/2 cup sour dried cherries, soaked in 1/4 cup Calvados for at least 2 hours
1 egg
1 tablespoon cream
turbinado sugar or coarse raw sugar

Steps:

  • For the crust: Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
  • When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.
  • For the filling: Mix all dry ingredients, including vanilla bean seeds together. Add 2 T of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
  • Adding Filling to Pie Dough: Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 “– ¼” thick. Pull out pie plate and gently place rolled out dough in plate.
  • Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8” – ¼” thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.
  • For the topping: beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.
  • Bake at 400 F for 45 minutes Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 minutes or until done. Cool for at least two hours prior to serving.

Nutrition Facts : Calories 395.4, Fat 20.9, SaturatedFat 12.8, Cholesterol 68.1, Sodium 509.1, Carbohydrate 51.3, Fiber 4.8, Sugar 29.5, Protein 3.9

AWARD WINNING APPLE PIE



AWARD WINNING APPLE PIE image

Categories     Fruit     Dessert

Yield 6 servings

Number Of Ingredients 7

4 large tart apples, peeled and sliced
3/4 tsp cinnamon
1/2 cup sugar
3/4 cup all purpose flour
1 9 inch pie shell, unbaked
1/3 cup sugar
6 tbs butter

Steps:

  • Arrange apples in pie shell. Mix 1/2 cup sugar and cinnamon, sprinle over apples. Mix 1/3 cup sugar with the flour, cut in the butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 35 to 40 minutes.

PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST



Prizewinning Apple Pie With Sour Cream Crust image

Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water (approx)
3 tablespoons sour cream
1 egg yolk
2 tablespoons coarse sugar
8 apples, such as McIntosh, about 3 lb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, softened

Steps:

  • For The Crust:.
  • In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
  • In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
  • Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
  • For the Filling:
  • Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
  • On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
  • Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
  • Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
  • Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.

Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5

GREAT APPLE PIE - AWARD WINNING



GREAT APPLE PIE - AWARD WINNING image

Categories     Dessert

Yield 8 servings

Number Of Ingredients 18

Basic Flaky Pie Crust:
(Basic Flaky Pie Crust Recipe here as listed below: http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Filling:
2 tablespoons flour
1 tablespoon cornstarch
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
*add 1 tsp. of vanilla
1 tsp. of cinnamon
4-6 Granny Smith apples - peeled, cored and sliced
OPTIONAL: Add cloves, allspice, and nutmeg to the syrup

Steps:

  • Bottom Crust: 1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. 2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. 3. Roll out dough, and put in a pie plate. Brush bottom of crust with egg whites to keep it from getting soggy. Put baking tray in bottom under pie to catch any overflow or dripings. Fill with desired filling and bake. Put in Filling and Topper: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add 2 tablespoons flour, 1 tablespoon cornstarch, white sugar and brown sugar, (>>> OPTIONAL: Add cloves, allspice, and nutmeg to the syrup.) and bring all to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, and half of syrup mixture. Cover with a lattice work of crust. Gently brush the rest of sugar and butter syrup over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. About 10 minutes before the pie is done (about 50 minutes had elapsed), Brush the pie with a little milk and sprinkle the top with sugar and cinnamon. TIP: To get apples cooked well so they are not crunchy, Place the pie on a lower oven rack and put the temperature on 250 for an extra 30 minutes or so and that did the trick without overbaking the crust. Use the Basic Flaky Pie Crust recipe from allrecipes.com

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FAVORITE RECIPE: EMERIL'S APPLE PIE CONTEST WINNER - ABC NEWS
2005-11-02 1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. 2. Add apple slices and gently toss until coated. 3. Transfer …
From abcnews.go.com


AWARD WINNING APPLE PIE - BAYFIELD
1 t. cinnamon. 1 1⁄2 t. lemon juice. 1⁄4 c. margarine. Peel and slice apples. Mix sugar and cinnamon and toss with apples. Put filling into pie crust and sprinkle lemon juice over top. Dot with margarine. Place top crust on pie and bake at 450°for 15 minutes, then 350° for 45 minutes.
From bayfield.org


TRY THIS AWARD WINNING APPLE PIE RECIPE! - MOMMA LEW
2021-07-31 Instructions. Preheat to an oven temperature of 425 degrees, lower your oven rack and place a baking sheet on it. In a small bowl, prepare the flour mixture: flour, cinnamon, nutmeg and salt. To make your apple filling, toss the apples …
From mommalew.com


THE SECRET TO PRIZE-WINNING APPLE PIE - LOS ANGELES TIMES
2010-12-16 Chill the flattened mixture in the fridge for half an hour, then bring it out and quickly add the water, stirring it until it forms a dough. Form a disk, chill again to make sure the butter is ...
From latimes.com


AWARD WINNING APPLE PIE (AND IT'S SUPER SIMPLE TO MAKE!)
2021-06-30 Preheat your oven to 350 degrees. While it's warming, place the butter into the pie plate and slide it into the oven. Keep an eye on it since it's …
From heyitsteresa.com


AWARD WINNING APPLE PIE RECIPE FOOD NETWORK RECIPES
Steps: In a large bowl, whisk together all the ingredients for the marinade. Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork.
From stevehacks.com


PRIZE WINNING APPLE PIE AND BEST CRUST EVER - COOKIE MADNESS
2009-10-01 AJ is probably going to correct it soon, but the recipe doesn’t say what to do with the 4 tablespoons of butter in the fililng. What you do is slice the butter and arrange it over the top of the filling. — Broiling the cut apples wasn’t as big a pain as it seems. You just throw them in a roasting pan. No need to worry about a broiler pan.
From cookiemadness.net


OUR FAVORITE APPLE PIE - INSPIRED TASTE
2022-04-22 Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
From inspiredtaste.net


AWARD-WINNING DUTCH APPLE PIE | SUCCESSFUL FARMING
2014-06-22 Set aside. Step 2: For streusel, in a medium bowl combine 1 cup flour and the brown sugar. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside. Step 3: In a large bowl combine apples, granulated sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Transfer apple mixture to pastry-lined pie plate.
From agriculture.com


AWARD WINNING PIE RECIPES - INSTRUCTABLES
228,251. 552. Featured. Award Winning Pie Recipes gives you full step-by-step instructions for more than 60 amazing recipes for all types of pie. Learn how to make fresh raspberry pie, poached pear pie, frozen pumpkin pie, classic pie crust, and more! All projects come from Instructables.com, are written by home-baking experts, and contain ...
From instructables.com


AWARD WINNING APPLE PIE CRUST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday …
From recipeschoice.com


RECIPE OF AWARD-WINNING APPLE PIE BITES | HEALTHY DINNER MENU
2020-09-01 Apple pie bites is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Apple pie bites is something that I have loved my whole life. They are fine and they look wonderful. To begin with this recipe, we have to prepare a few components. You can ...
From healthydinnermenu.netlify.app


AWARD WINNING PIE RECIPE - ALEX BECKER MARKETING
2022-06-24 Award-winning Apple Pie Recipe: Deluxe Apple Pie. Feb 18, 2019 · Spray a 9″inch pie plate with non stick spray and place pie shell inside. Trim edges to fit if using homemade pastry. Core and peel apples then slice thinly. Combine sugars, flour, cinnamon, then mix with apples. Spread apples mixture into … Click to visit. Award Winning Pecan Pie …
From alexbecker.org


AWARD WINNING APPLE PIE – DOODLES AND DONUTS
2018-11-19 Add water and shape the dough. Divide dough in half and shape each ball into a disk. Wrap in cling wrap. Refrigerate for 30 minutes. Roll out each dough disk on a lightly floured surface. Place the thin dough into the plate and pack the apples tight. Top pie with the other dough disk and add cinnamon and sugar.
From doodlesanddonuts.com


BEST 20 AWARD WINNING APPLE PIE RECIPE - HOME, FAMILY, STYLE …
2019-08-24 At the same time, for the mashed potatoes, vapor (or boil) the potatoes for 20 minutes or till tender. Heat the milk then mash the potatoes with the warm milk, butter as well as a lot of salt and fresh ground black pepper till smooth. Drizzle with a little chilli oil, if using, as well as keep warm. 19.
From therectangular.com


AWARD-WINNING APPLE PIE | APPLE PIE FROM SCRATCH- FOOD
Jun 12, 2020 - This Award-winning Apple Pie filling has the perfect balance of creamy tart to sweet with green apples, lemon, butter and whipped cream! Jun 12, 2020 - This Award-winning Apple Pie filling has the perfect balance of creamy tart to sweet with green apples, lemon, butter and whipped cream! Pinterest . Today. Explore. When autocomplete results are available use …
From pinterest.ca


AWARD WINNING APPLE PIE RECIPE ~ BARLEY & SAGE
2020-11-07 Pour the cooled filling into the bottom crust and top with the strips in a lattice pattern. Place the pie back in the fridge to chill again for at least 15 minutes while the oven is heating. Preheat the oven to 425°F. Lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar if desired.
From barleyandsage.com


AWARD-WINNING RECIPES - FOOD MEANDERINGS
2021-11-04 This award-winning Orange Ginger Chicken recipe is a healthier homemade alternative to takeout or Trader Joe’s. The whole family will love this stir fried chicken breast glazed in orange ginger sauce. On 10/15/13, this recipe was chosen as the winner of Whole Foods Market Cooking’s “Your Best Stovetop Chicken” contest.
From foodmeanderings.com


AWARD WINNING APPLE PIE RECIPE - JULIE'S BEET
2017-11-03 1/3 c butter, softened. Preheat oven to 400 degrees. In a bowl, mix together ½ c sugar, cornstarch and cinnamon. Toss with apples. Mound into prebaked pie crust. Mix together remaining ½ c sugar and flour. Cut in butter until crumbly. Sprinkle topping over apples. Bake in preheated oven 40-50 minutes until golden brown.
From juliesbeet.com


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