2004 Blue Ribbon Apple Pie Contest Winning Recipes

    DIV>Angela Hausch

    APPLE PIE
     
     
     
                Filling:
     
                            2/3 cup packed dark brown sugar  ¼ cup sugar
     
                            ¼ cup flour                                        ¼ cup fresh lemon juice
     
                            1 tablespoon vanilla                         1 ½ teaspoon cinnamon
     
                            ½ teaspoon salt                         4 lbs Granny Smith apples
     
                            ¼ cup unsalted butter
     
     
     
                Combine first 7 ingredients in a large bowl, add apples to coat.  Melt butter in a large skillet over medium high heat. Add apple mixture and cook with apples are slightly softened about 10 minutes.
     
     
     
                Topping:
     
                            1 cup Marzetti’s Apple Dip                   ¾ cup all-purpose flour
     
                            1/3 cup sugar                                           ½ teaspoon cinnamon
     
                            1/3 cup butter                                          ½ cup chopped walnuts
     
     
     
                Drizzle the caramel dip over the pie.  In a small bowl, combine flour, sugar, and cinnamon; cut butter into mixture until crumbly; stir in walnuts.  Sprinkle the topping over the pie.
     
     
     
                Crust:
     
                            2 cups flour                                        ½ teaspoon salt
     
                            1 tablespoon sugar                          ¾ cup vegetable Shortening
     
                            1 large egg                                          1 teaspoon vinegar
     
                            3-4 tablespoon cold water
     
     
     
                Combine flour, salt, and sugar in large mixing bowl.  Evenly cut shortening into flour mixture with pastry blender.  Combine egg and vinegar in small bowl and add to flour mixture.  Add enough water to form a ball.
     
     
     
     
    Debra Martin
    CREAM CHEESE APPLE PIE
     
     
     
                1st layer:
     
                            2/3 cup sugar                                           2 eggs
     
                            2 tablespoon softened butter             3 oz Phil. Cream Cheese
     
                            1/8 teaspoon salt                         dash of cinnamon
     
                            1 ½ teaspoon vanilla                         6 fresh PA apples
     
                                                                                        (about 4 cups peeled and cored and sliced
     
                                                                                        thin)
     
     
     
                Place 2 cup of apples in a unbaked 10 inch pie shell.  Sprinkle with cinnamon.  Cream together sugar, eggs and butter for 2 minutes.   Add the salt, vanilla and cream cheese and blend just until smooth.  Pour over the sliced apples.  Should be about ½ the pie.  Bake for 45 minutes at 350° degrees.
     
     
     
                2nd layer:
     
                            ½ cup white sugar                            2 teaspoon butter
     
                            1 cup water                                      3 tablespoon cornstarch
     
                            2 cups apples
     
     
     
                In small pan on the stove top.  Heat water and sugar and butter.  Bring to boil.  Add the cornstarch.  Stir until thickened.  Add the apple slices.
     
     
     
                Remove pie from oven.  Add 2nd layer and top with crumbs.  Bake 20 minutes at 350° degrees.
     
     
     
                Crumbs:
     
                            1/3 cup brown sugar                          ¼ cup flour
     
                            2 tablespoon softened butter
     
     
     
                Work with hand to form crumbs.
     
     
     
    Deb Hoover
    CARMAMEL APPLE PIE
     
     
     
                            6 cups sliced peeled apples             1-9 inch unbaked pastry shell
     
                            1 tablespoon lemon juice                ¾ cup old-fashioned oats
     
                            ½ cup plus 3 tbsp sugar, divided            1 tablespoon flour
     
                            2 tablespoon quick-cooking tapioca            ¼ cup cold butter or margarine
     
                            ¾ teaspoon ground cinnamon                   18 caramels
     
                            ¼ teaspoon salt                         5 tablespoon milk
     
                            ¼ teaspoon ground nutmeg                       ¼ cup chopped pecans
     
     
     
                In a large bowl, combine apples and lemon juice.  In another bowl, combine ½ cup sugar, tapioca, cinnamon, salt, and nutmeg.  Add to apples; stir gently.  Let stand for 15 minutes.  Pour into pastry shell.  In a bowl, combine the oats, flour and remaining sugar.  Cut in butter until crumbly.  Sprinkle over apples.  Bake at 400 degrees for 45 minutes.  Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans.  Drizzle over pie.  Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly.  Cool on a wire rack.