Winning Apple Pie Recipes

APPLE PIE BY GRANDMA OPLE

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.

PRIZE-WINNING APPLE PIE

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.

PRIZE WINNING APPLE PIE

Steps:

• Preheat oven to 375. Peel, core and slice apples. Toss them in a bowl with lemon juice. Add 1 cup sugar, cinnamon, ginger and flour and toss gently until sauce starts to come together. Let sit for a few minutes. Pour apple mixture into one prepared pie crust. Cut butter into small pieces and place over top of apple mixture. Cover with top pie crust. Brush top crust with beaten egg, then sprinkle with 1 teaspoon sugar. Bake at 375 for 45 to 50 minutes. Let cool for 10 to 15 minutes before cuttiing.

CLASSIC APPLE PIE

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.

WINNING APPLE PIE RECIPES 1ST PLACE

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.

WINNING APPLE PIE

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.

BARBARA TREVES' AWARD WINNING APPLE PIE

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.

AWARD-WINNING APPLE CREAM PIE

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.