2013 Blue Ribbon Apple Pie Contest Winning Recipes

2013 Blue Ribbon Apple Pie Contest Winning Recipes
Winning Recipes
1st Place
Lorrie Rauch
Schnecksville Fair – Lehigh County
Peachy Apple Pie
Serves 8 people from 9-inch pie
Pie Crust
4 cups flour
1 egg (beaten)
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 ½ teaspoon salt
½ cup water
1 ½ cups lard (buttered Crisco)
In large bowl, sift together flour, sugar and salt. With a pastry blender
or two knives, cut in lard until mixture resembles coarse crumbs. Mix
together egg, vinegar and water. Add to flour mixture. Mix until dough
is moistened enough so it holds together. When it is chilled, roll dough
o a lightly floured surface.
Peaches & Cream Cheese Filling:
8 ounce pkg. cream cheese softened
14 ounce can sweetened condensed milk
¼ cup lemon juice
6 – 8 peaches sliced
½ cup sugar
½ cup pie enhancer (King Arthur’s Baker Catalog)
Mix sugar and pie enhancer together and add to peaches.
Beat together cheese until fluffy and gradually beat in condensed milk
until smooth. Stir in lemon juice. Spread evenly over prepared
unbaked crust. Top with peach mixture. Refrigerate until apple filling is
Apple Filling:
First peel and slice 7 cups of Baking Apples (Courtland preferred)
1 cup sugar
½ cup pie enhancer (King Arthur’s Baker Catalog)
2 Tbs butter
2 tsp cinnamon
1/3 cup boiled apple cider (King Arthur’s Baker Catalog)
Mix together sugar, enhancer, apple cider and cinnamon. Gently toss
apples until coated and let set for up to 1 hr. Pour on top of peaches
then dot with butter.
Crumb topping:
½ cup brown sugar
½ cup flour
¼ cup butter, softened
½ cup oatmeal
Mix together brown sugar, oatmeal, flour. Cut I butter until it
resembles coarse crumbs. Sprinkle over apple mixture. Use some extra
dough to form a lattice over top of pie. Brush milk over to p of lattice
and sprinkle with coarse gourmet sugar. Bake 375°F for total of 60
minutes (cover for first 30 minutes (cover for first 30 minutes with foil,
then remove foil and bake for an additional 30 minutes). Remove from
oven. Cool on wire rack. Dust the top with 10X sugar.
2nd Place
Roseann Scheurer
Blue Valley Farm Show - Northampton County
Butterscotch Apple Crumb Pie
3 cups flour
1 ½ cups Crisco butter shortening
½ teaspoon salt
1 egg
5 tablespoons cold water
1 tablespoon apple juice
Mix flour, shortening, and salt until crumbly with pastry cutter. Add
beaten egg to water and apple juice. Mix pie curst and make 3 discs.
Put in refrigerator ½ hour or overnight. Roll out one pie dough disc on
a floured surface. Put pie shell in freezer until ready to use. Thaw for
a few minutes before filling with apple pie filling.
Apple pie filling for one pie:
½ cup apple juice
½ cup sugar
½ cup butter
6 Golden Delicious apples – peeled, cored and sliced
¼ c brown sugar
¼ c sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Combine apple juice, ½ cup sugar and butter in a sauce pan and heat
until melted. Add apples and cook approximately seven minutes
until fruit is tender. Combine ¼ cup sugar and brown sugar with
cornstarch and cinnamon. Stir into fruit mixture, and then cook until
thickened. Cool until warm and pour into pie shell.
1 cup brown sugar
½ flour
½ cup quick-cooking oats
½ cup cold butter cut in small pieces
½ cup chopped pecans
¼ cup butterscotch ice cream topping
Combine brown sugar, flour and oats, cut in butter until crumbly.
Add more flour if crumbs are too wet. Put in refrigerator. Preheat
oven to 400 degrees F. Cover edges of pie with foil. Put pie in oven on
a foil lined pan for 15 minutes. Reduce heat to 350 degrees. After 15
minutes, take pie out of oven and sprinkle crumbs on top. Put in oven
for approximately 25 minutes until topping is light brown. Let cool.
Sprinkle with chopped pecans. Drizzle apple pie with Butterscotch ice
cream topping.
If desired, decorate crumb pie with pie dough cut outs brushed with
an egg white mixed with a little water and a sprinkled with brown
sugar and regular sugar mixture. Bake cut outs for 7 to 8 minutes at
325 degrees or until light brown.
3rd Place
Jennifer Shawyer
McClure Bean Soup Festival & Fair – Snyder County
Cider Caramel Apple Pie with Praline Crumb Topping
For the Cider Caramel:
4 cups apple cider
½ cup dark brown sugar
¼ cup unsalted butter
Pour cider into heavy bottom pot. Boil cider until reduced to two
cups, about 20 minutes. Add butter and dark brown sugar. Cook,
stirring often, and until sauce thickens slightly, and is reduced to 1 ¼
cups. Can make a few days ahead.
For the Pie:
5 – 6 sliced apples that are in season
12 cup brown sugar
¼ cup flour
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. salt
1 tsp. vanilla
1 cup cider caramel sauce
1 egg for egg wash
Peel apples and put in large bowl. Add dry ingredients together and
sift one time. Add to apples and mix. Mix the vanilla with the one
cup caramel sauce. Slowly add sauce over apple mix and transfer to
pie shell.
For the Pie Crust:
3 cups pastry flour
1 tablespoon apple cider vinegar
½ cups Crisco
1 large egg – beaten
5 tablespoons cold water
1 ½ teaspoon salt
½ teaspoon vanilla
Mix flour, salt, Crisco with pastry blender. Add beaten egg mixed with
water, vanilla and vinegar. Mix until dough forms. Freeze overnight
and roll.
Praline Crumb Topping
½ cup Pecans – finely chopped
½ cup sugar
¼ cup flour
¼ teaspoon cinnamon
4 tablespoons butter
Mix all dry ingredients together and blend in butter with pastry
blender. Top pie. Garnish with Pecans and cookie cutter cut outs!
4th Place
Stacie Hart
Montour Delong Community Fair – Montour County
Apple Black Raspberry Cheese Cake Pie
Pie Crust:
2 cups of flour
1 cup of butter flavored Crisco
1/3 cup of whole milk
1 Tbs. of white vinegar
½ tsp. of salt
Mix all ingredients together and roll out into pie curst sheets.
Put into pie pan and fill with pie filling.
Black Raspberry Pie Filling:
Take three (3) pints of black raspberries and put through a wire sieve
to extract juice. Bring juice to a boil. Add sugar and corn starch – stir
until dissolved and thick. Let cool
Cheese Cake Filling:
Beat three (3) 8 oz. bars of cream cheese until smooth. Add sugar,
vanilla, eggs and cream until smooth.
Peel 10 Granny Smith apples and slice into a bowl. Add sugar,
tapioca, and cinnamon – stir and let set for 10 minutes. Fold in black
raspberries pie filling with the apples. Put bottom layer of crust in pie
dish. Pout black raspberry and apple mixture into pie curst. Pour
cheesecake mixture over your apples. Put top crust on pie. Bake in
oven at 425°F for 15 minutes then reduce heat to 350°F for 60
5th Place
Tara Cloud
West Lampeter Community Fair – Lancaster County
2 – Single Crusts:
1 crust for bottom of pie
2nd for leaves cut out with knofe & details on leaf with knife
1 1/3 cup flour
½ tsp. salt
½ cup butter
3 t warm water
Blend together flour, salt, slightly softened butter. Then add three
Tablespoons of warm water. Blend together with a fork and form into
a ball then roll. (leaves coated with egg wash and sugar) Resist from
handling crust with hands.
5-6 Granny Smith Apples (peel, core and slice)
1 cup raisins
Approx. 1 cup sugar
3 T flour
1/8 tsp nutmeg
½ heaping tsp cinnamon
¼ 5sp salt
2 T butter
Combine all dry ingredients in a bowl and then stir in apples, place
apple mixture in pie crust. Place small pieces of butter within apple
Crumb Crust:
½ cup butter softened
½ cup brown sugar
1 cup flour
½ cup chopped pecans
Combine all ingredients in a bowl. Then sprinkle crumb crust over top
of the apples. Bake at 400 degrees for 45-55 minutes.