2013 Blue Ribbon Apple Pie Contest Winning Recipes BLUE RIBBON APPLE PIE CONTEST 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 ready. 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 Crust: 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. Crumbs: 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 minutes. 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. Filling: 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 mixture. 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.