Blue Ribbon Apple Pie Recipes

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BLUE-RIBBON APPLE PIE



Blue-Ribbon Apple Pie image

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

Pastry for double-crust pie
WALNUT LAYER:
3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons lightly beaten egg
1 tablespoon butter, melted
1 tablespoon 2% milk
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
FILLING:
6 cups sliced peeled tart apples (4-5 medium)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons butter, cubed
TOPPING:
1 teaspoon 2% milk
2 teaspoons sugar

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.

BOURBON APPLE PIE



Bourbon Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 17

3 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/8 teaspoon baking powder
Pinch of salt
1/4 cup cold vegetable shortening
2 sticks cold unsalted butter, cut into small pieces
1 tablespoon bourbon
8 to 10 tablespoons ice water
1 large egg, lightly beaten
Coarse sugar, for sprinkling
4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious)
2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon bourbon
5 tablespoons unsalted butter
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
  • Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
  • Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
  • Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

APPLE RIBBON PIE



Apple Ribbon Pie image

I saw this style of pie at the Bottle Tree Bakery in Oxford Mississippi and they're made by a woman named Twinkle Van Winkle ¿ really!

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings or 1 pie

Number Of Ingredients 13

2 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 ounces cold unsalted butter, cut into pieces
1/4 cup ice water (strain out the ice just before using)
1 teaspoon red wine vinegar
1/2 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 Granny Smith apples, peeled
1 1/2 tablespoons cold unsalted butter, cut into pieces

Steps:

  • Make the Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.)
  • In a small bowl, stir the water and vinegar together.
  • With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (You should still see small bits of butter.) Transfer the dough to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill it while you prep the filling.
  • Make the Filling: Preheat the oven to 425 degrees F.
  • In a medium bowl, toss the sugar, salt, cornstarch, cinnamon, and nutmeg together. Sprinkle half the sugar mixture on the bottom of the pie shell.
  • Using a Japanese-style turning vegetable slicer, cut the apples into 1-inch wide, long strips. Make apple strips into S-curves (like ribbon candy) and tuck them into the crust next to each other tightly to fill the pie shell. Sprinkle the remaining sugar mixture over the ribbons and dot with the butter.
  • Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees F. and bake until the crust is golden brown about 40 to 50 minutes more. Check the pie after 30 minutes; if the crust's edge is browning too quickly, cover it lightly with a strip of foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

BLUE RIBBON APPLE PIE RECIPE - (4.3/5)



Blue Ribbon Apple Pie Recipe - (4.3/5) image

Provided by á-17861

Number Of Ingredients 17

Easy No-Fail Pie Crust:
Ingredients
2 cups flour
1 teaspoon salt
2 teaspoons sugar
1 cup Crisco shortening (butter-flavored or regular, I prefer regular)
Blue-Ribbon Apple Pie:
1 recipe double-crust pie dough (easy, no-fail recipe directions below)
2 1/2 pounds (about 5) firm tart apples, peeled, cored, and sliced 1/4-inch thick (I used Granny Smith)
2 1/2 pounds (about 5) firm, sweet apples, peeled, cored and sliced 1/4-inch thick (I used Gala)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon grated fresh lemon zest
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 egg white, beaten lightly

Steps:

  • Directions Mix the pie ingredients with your hands to form a uniform mixture. Add 1/3 cup ice water. Dip your hands in flour so they won't get too sticky (although it will still be messy). Mix the ice water in to the shortening/flour mixture with your hands. Roll into a round ball (the dough will resemble a sugar cookie dough). Divide in half and on a lightly floured surface roll into two circles. Bake according to pie directions. Blue-Ribbon Apple Pie: Roll one disk of pie dough into a 12-inch circle and fit into a 9-inch pie plate, letting the excess dough hang over the edge. Cover loosely with plastic wrap and refrigerate for 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes also. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a large pot or Dutch oven and cover, cooking over medium heat and stirring frequently, until the apples are tender when poked with a fork but are not mushy (don't over cook because the apples will finish cooking and softening up in the oven!), about 10-12 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. I find it easiest to trip the bottom crust and keep a 1/2-inch overhang. Fold this overhang up over the top crust and crimp the edges together. Cut 4 vent gashes in the top of the pie. Brush the crust with the egg white and sprinkle with the remaining one tablespoon sugar. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature. Mix the pie ingredients with your hands to form a uniform mixture. Add 1/3 cup ice water. Dip your hands in flour so they won't get too sticky (although it will still be messy). Mix the ice water in to the shortening/flour mixture with your hands. Roll into a round ball (the dough will resemble a sugar cookie dough). Divide in half and on a lightly floured surface roll into two circles. Bake according to pie directions. Blue-Ribbon Apple Pie: Roll one disk of pie dough into a 12-inch circle and fit into a 9-inch pie plate, letting the excess dough hang over the edge. Cover loosely with plastic wrap and refrigerate for 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes also. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a large pot or Dutch oven and cover, cooking over medium heat and stirring frequently, until the apples are tender when poked with a fork but are not mushy (don't over cook because the apples will finish cooking and softening up in the oven!), about 10-12 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. I find it easiest to trip the bottom crust and keep a 1/2-inch overhang. Fold this overhang up over the top crust and crimp the edges together. Cut 4 vent gashes in the top of the pie. Brush the crust with the egg white and sprinkle with the remaining one tablespoon sugar. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

BLUE RIBBON APPLE PIE



Blue Ribbon Apple Pie image

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

8 cups peeled & cored thinly sliced apples
1 tablespoon lemon juice
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter
1 (9 inch) double crust pie crusts, unbaked

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



Winning Apple Pie image

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

2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter or 1/3 cup margarine
1/3 cup shortening
4 -5 tablespoons of cold water
1/2 cup sugar
1/4 cup firm packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 cups tart cooking apples, peeled and cored slice 1/4 inch
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon sugar
1/2 cup whipping cream

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

BLUE RIBBON APPLE CRUMB PIE



Blue Ribbon Apple Crumb Pie image

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

1 ½ cups all-purpose flour
½ cup vegetable oil
3 tablespoons milk
2 teaspoons white sugar
½ teaspoon salt
¼ cup white sugar
1 pinch ground cinnamon, or to taste
6 Golden Delicious apples, peeled and sliced
1 cup all-purpose flour
½ cup packed dark brown sugar
½ cup cold butter

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

WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER



Wende's Blue-Ribbon Apple Pie with Candied Ginger image

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

Buttery Pie Crust for a 9-inch double pie
5 or 6 large Granny Smith apples (to make 5 cups, sliced)
1 1/2 tablespoons fresh lemon juice
1/2 cup (packed) light-brown sugar
4 ounces crystallized ginger
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
2 tablespoons Calvados (apple brandy)
1 large egg white, lightly beaten with 1 tablespoon water
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons milk
1 teaspoon sugar

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.

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2017-09-19 This apple pie will be sure to win you the “blue ribbon” at the next apple pie contest. With six cups of Granny Smith or Honey Crisp apples, this stacked dessert is sure to please. Get the recipe. 2 / 20. The Ultimate Caramel Apple Pie. Apple and caramel are already an indulgent combo, but this pie is next level. Thinly sliced apples are layered with red wine …
From foodnetwork.ca


ANNA OLSEN'S 'BLUE RIBBON' APPLE PIE | CTV NEWS
2014-10-03 Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400°F. Reduce the oven temperature to 375 °F and continue …
From ctvnews.ca


A BAKER'S DOZEN TIPS FOR YOUR VERY BEST APPLE PIE EVER - KING …
2014-09-05 3) Choose your apples carefully. When you’re making apple pie, choose apples according to how soft you like your filling. Of commonly available apples, McIntosh will make a very soft, smooth filling; Cortland, a bit less soft; and Granny Smith, the most toothsome, chunky filling. Check out local varieties by slicing in chunks, and microwaving ...
From kingarthurbaking.com


BLUE-RIBBON APPLE PIE RECIPE | MYRECIPES
Directions. Step 1. Preheat oven to 425°. Advertisement. Step 2. Combine sugar and cinnamon in a bowl, stirring with a whisk. Set aside 1 tablespoon cinnamon-sugar in a small bowl. Add flour and salt to remaining cinnamon-sugar, stirring with a whisk. Step 3.
From myrecipes.com


8 BLUE-RIBBON PIE RECIPES | SUCCESSFUL FARMING
2014-06-22 Blue-ribbon gooseberry pie. When Kaye Postma of Rhodes, Iowa, asked her 89-year-old father what he wanted for his birthday, he said, "A rare steak, wilted lettuce, and gooseberry pie." The pie she made him turned out to be one of three prize winners in Living the Country Life magazine's recipe contest at the Iowa State Fair.
From agriculture.com


BLUE RIBBON APPLE PIE - HUGS AND COOKIES XOXO
2020-11-24 Peel apples, core them and slice into small chunks. Melt the butter in a pot over medium and add the cinnamon. Stir in the apples, sugar & 6 tablespoons water.
From hugsandcookiesxoxo.com


STATE FAIR BLUE RIBBON APPLE PIE RECIPE | CDKITCHEN.COM
directions. For Crust: In a large bowl, stir together flour, sugar, salt, cinnamon and nutmeg. Cut in 1/3 cup butter and shortening until crumbly. With a fork, mix in water until flour is moistened. Divide dough in half; shape into 2 balls and flatten. Wrap 1 ball in plastic wrap and refrigerate. On lightly floured surface, roll other ball into ...
From cdkitchen.com


THE YANKEE KITCHEN: BLUE-RIBBON APPLE PIE - NEW ENGLAND TODAY
2015-10-08 For this recipe you’ll need two and a half pounds of firm, tart apples, such as Northern Spy or Granny Smith, two and a half pounds of sweet apples, such as Golden Delicious or Pink Lady, one third cup granulated sugar, two tablespoons firmly packed light brown sugar, one and a half tablespoons freshly squeezed lemon juice, a half teaspoon of ground …
From newengland.com


BLUE RIBBON CARAMEL-APPLE PIE | KING ARTHUR BAKING
Instructions. Preheat the oven to 375°F. To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together. Divide the dough in half, shape each half into a …
From kingarthurbaking.com


BEST "BLUE RIBBON" APPLE PIE RECIPES - FOOD NETWORK …
2012-07-06 Step 5. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool. Step 6.
From foodnetwork.ca


EASY APPLE PIE - BLUE RIBBON CLASSICS ICE CREAM
Blue Ribbon Classics® French Vanilla Ice Cream; 1 package of your favorite pre-made pie crust; 1/2 cup sugar; 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/8 tsp salt 8 cups of thinly sliced and peeled apples (8 medium, tart apples) 3 tbs butter
From blueribbonclassics.com


CANADA AM | RECIPES - HOW TO COOK VIDEOS - CHICKEN BARBECUE
1 recipe double Crust Fruit Pie Dough; 2 Tbsp rolled oats; 2 Tbsp unsalted butter; 1 egg mixed with 2 Tbsp water, for brushing; sugar and cinnamon, for sprinkling . …
From ctvnews.ca


BLUE-RIBBON APPLE PIE RECIPE: HOW TO MAKE IT
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.
From preprod.tasteofhome.com


BLUE-RIBBON APPLE PIE
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From stage.readersdigest.ca


BLUE-RIBBON APPLE PIE - READER'S DIGEST CANADA
In a small bowl, make glaze for top (optional) by whisking together reserved egg yolk and cold water. Brush over top, carefully avoiding slits. Bake at 425°F (220°C) for 15 minutes; lower temperature to 375°F (190°C) and bake 35 minutes more or until filling is bubbly and pastry nicely browned. If crimped edge browns too fast, cover with foil.
From readersdigest.ca


BEST APPLE PIE RECIPE | BLUE RIBBON APPLE PIE | MEL'S …
2021-02-05 Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
From melskitchencafe.com


BLUE-RIBBON DEEP-DISH APPLE PIE - THE VERMONT COUNTRY STORE BLOG
Instructions. Preheat oven to 425° and set one rack to the lowest position. Meanwhile, prepare the filling: In a large Dutch oven over medium-low heat, stir apples with sugar, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring gently, until …
From blog.vermontcountrystore.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 400°F (200 °C). Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
From annaolson.ca


BLUE RIBBON APPLE PIE RECIPE - BAKERRECIPES.COM
2010-08-10 What Makes This Blue Ribbon Apple Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blue Ribbon Apple Pie. Ready to make this Blue Ribbon Apple Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


BLUE RIBBON APPLE PIE RECIPE BY AMERICA'S TEST KITCHEN
Blue Ribbon Apple Pie Filling from America’s Test Kitchen Family Baking Book. Toss the apples, ½ cup of the granulated sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a Dutch oven, cover, and cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but still ...
From catieronquillo.com


BLUE RIBBON APPLE PIE RECIPE - COOKEATSHARE
Arrange apples carefully in pie crust in 3 layers, sprinkling each layer with 1/3 of the sugar, cinnamon and dotting with butter. Bake at 450 degrees for 10 min, then lower temperature to 350 degrees till pie is done, approximately 50 min. If pie crust begins to get too dark, cover pie with foil the last 20 min. While pie is warm top with:
From cookeatshare.com


BLUE RIBBON APPLE PIE • THE DIARY OF A REAL HOUSEWIFE
2019-05-09 This Blue Ribbon Apple Pie is a classic. A recipe passed down and one of my favorite desserts. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 50 mins. Total Time 1 hr 20 mins. Course Dessert. Cuisine American. Servings 10 servings. Calories 437 kcal. Ingredients . 1x 2x 3x. 14 oz pie crust (2 count) 8 cups Granny Smith apples (pealed, cored, …
From thediaryofarealhousewife.com


BLUE RIBBON CARAMEL APPLE PIE : 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


"BLUE RIBBON" APPLE PIE | BAKE WITH ANNA OLSON
Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and ...
From bakewithannaolson.com


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