2006 Blue Ribbon Apple Pie Contest Winning Recipes
    1st Place
    Heidi C. Neidlinger      
    Gratz Fair
     
    UPSIDE DOWN CARAMEL APPLE PIE
     
    Crust:       3 cups flour   1 egg
     ¾ teaspoon salt  1 teaspoon vinegar
     1 cup shortening  7-10 tablespoons cold water
     
       Mix flour and salt, cut in shortening until texture resembles cornmeal.
    In separate bowl, mix egg, vinegar and water.  Add liquid to flour mixture
    and toss gently with fork.  Divide dough into 2 and form balls.  Roll out on lightly floured surface.
     
    Glaze:         ¼ cup packed brown sugar 1 tablespoon butter, melted
                        1 tablespoon light corn syrup ½ cup pecan halves
     
    Filling: ½ cup packed brown sugar Dash ground nutmeg
     3 tablespoons flour  5 large Granny Smith apples,
     ¾ teaspoon cinnamon  sliced thinly
     1 cup prepared caramel dipping sauce
     1 tablespoon lemon juice
     
    1.  Preheat over to 425?.  For glaze, combine brown sugar, melted butter,
         and corn syrup.  Spead evenly on the bottom of a 9 inch glass pie plate.
         Arrange pecan halves on top of glaze in a pattern around the dish (circle).
         Top with one pastry crust, and set aside. 
    2.  Filling:  Take sliced apples and toss in lemon juice.  In large skillet cook
    apples until tender, about 10 minutes.
    3.  In medium bowl mix brown sugar, flour, nutmeg, cinnamon, set aside.
    4.  Take ½ of the cooked apples and put on pastry crust that was set aside,
         then sprinkle with ½ of the flour/brown sugar mixture and ½ of the
         caramel dipping sauce.  Add rest of the apples, then sprinkle with
         flour/brown sugar mixture and remaining caramel sauce.
    5.  Add remaining pastry crust over the top of apples.  Fold edges under
         bottom of crust and flute edges.  Cut slits in top of crust to vent.  Bake
         50-60 minutes or until golden brown.  Take out of oven and let stand for
         5 minutes.  Loosen edges from pie plate and invert onto a heat proof plate
         or dish.  Scrape any caramel and put on top of pie.  Cool one hour before
         serving. 
     
    Yield:  8 servings
     

     
    2nd Place
    Deb Gruber       
    Plainfield Farmers Fair
     
    PINE-APPLE CHEESE PIE
     
    CRUST: 
    3 cups flour    1½ cups shortening
    1 tsp. salt    1 beaten egg
    2 tbs. water    1 tbs. apple cider vinegar
    ½ tsp. vanilla
     
     Mix flour, shortening and salt to crumble.  Add beaten egg to the water, vinegar
     and vanilla.  Mix.  Make 3 crusts.
     
    CREAM CHEESE LAYER:
    1 8   oz. package cream cheese, softened
    1 14 oz. can sweetened condensed milk
    ¼ cup lemon juice
    ½ jar pineapple preserves
     
    Beat cheese until fluffy, gradually beat in condensed milk til smooth.  Stir in
    lemon juice.  Spread evenly over prepared, unbaked crusts.  Top with pineapple
    preserve.  Make enough for 2 pies.  Top with 4 tbs. flour and 4 tbs. sugar mixed.
     

    APPLE LAYER:
     8 Pennsylvania-grown apples, cored and sliced
     4 tbs. flour
      ½ cup sugar
     1 tsp. cinnamon
     
     Coat apples with flour.  Add sugar and cinnamon.  Place in pie over cream cheese  
     Layer. 
     
    CRUMBS: 
     ¼ cup brown sugar   ¼ cup flour
     ¼ cup rolled oats   ¼ cup chopped pecans
     ¼ cup butter
     
     Mix together brown sugar, flour and oats.  Add chopped pecans and butter.  Bake
     at 375 for 55 minutes.  Garnish with 1 tbsp. sugar and cool whip. 
     

     
    3rd Place
    Stephanie Minsker               
    Perry County Community Fair

    PERRY COUNTY APPLE PIE WITH PECANS
     
     
     
    CRUST: 
     
    Mix together 2 ½ cups flour, ½ tsp. salt.  Cut in 2/3 cup shortening.  Slowly add 8 tbsp. ice water until dough is moistened, roll out and line two 9” pie plates.
     
    FILLING: 
     
    12 cups thinly sliced Granny Smith apples   1 cup sugar
    1/3 cup flour       2 tsp. cinnamon
    ¼ tsp. salt
     
    Combine all in large bowl and toss to coat.  Divide between the two pastries.
     
    TOPPING:
     
    Combine the following until crumbly: 
     
    1 cup packed light brown sugar    ½ cup flour
    ½ cup quick cooking oats     ½ cup cold butter
    ½ cup chopped pecans
     

    Sprinkle topping over apples.  Cover edges loosely with foil.  Bake at 375? for 25 minutes.  Remove foil and bake an additional 30 minutes.  Top with additional whole pecans.  Drizzle each pie with ¼ cup caramel ice cream topping.  Cool completely. 
    Enjoy!
     
     

     
    4th Place
    Shawna Kalgren      
    Sykesville Ag & Youth Fair

    CARAMEL APPLE PIE
     
     
    Pie Crust
     

    2 cups flour        ¾ cup shortening
    ¼ tsp. baking powder       ¼ cup water
    1 tsp. salt        
     
      In large bowl, combine flour, baking powder and salt, mix.  Put 1/3 of mixture in a small bowl, set aside.  In large bowl, use pastry blender to blend in ¾ cup shortening.  Add small bowl mixture (1/4 cup warm water added) to large bowl.  Mix well.  Roll onto floured board.
     
     
     
    Filling
     

    sliced apples           ¾ cup sugar
    ¼ cup all-purpose flour      ½ tsp. cinnamon
    1 cup chopped peanuts      1 cup soft caramels
     
      Preheat over to 400?.  Mix sliced apples with ½ of chopped peanuts.  Put bottom crust in a greased and floured pie pan.  Add apple and nut mixture.  Sprinkle sugar, flour and cinnamon over top of the apple mixture.  Place top crust on pie.  Bake for 40 minutes or until brown.  Remove from oven, melt caramel pieces and drizzle on top of pie.  Then shake on remainder of crushed peanuts.
     
     

     
    5th Place
    Mary Knight          
    Waterford Community Fair
     
    Butterscotch Caramel Nut Apple Pie
     
    Pie Crust Recipe:  This recipe is enough to make (2) 1 crust pies or  (1) 2 crust pie.
     
    ¾ cup Butter Flavored Crisco
    1 ¾ cups flour
    1/3  cup water
     
    Mix all the ingredients in a bowl with a mixer.  Dough should be pliable but not sticky. 
    Roll out the dough for a single crust pie.  Roll out dough to fit a 9” pie plate.  Trim the
    edges.
     
    Pie Filling:
     
    ½ cup sugar       1/8 tsp. salt
    3 tbsp. flour       6 cups apples, peeled and
    1 tsp. cinnamon         sliced (Good Choices are: Ida Reds, Northern Spy)
     
    Crumb topping:
     
    1 cup packed brown sugar     ½ cup quick cooking oats
    ½ cup flour       ½ cup margarine
     
    Topping:
     
    ½ cup chopped walnuts
    ¼-1/2 cup Smucker’s Butterscotch Caramel ice cream topping
     
    Preheat oven to 375.  In a large mixing bowl, stir together sugar, flour, cinnamon, and salt.  Add apple slices and gently toss to coat.  Transfer apple mixture to pastry lined pie
    pan.  Stir together the crumb topping, brown sugar, flour, and oats.  Using a pastry blender, cut in ½ cup margarine until the topping resembles coarse crumbs.  Sprinkle crumb topping over apple mixture.
     
    To prevent over-browning, cover the edge of the pie with foil.  Bake in a preheated 375 oven for 25 minutes.  Remove foil.  Bake 25-30 minutes more until top is golden.  Remove from oven; sprinkle pie with walnuts then drizzle with butterscotch-caramel topping.  Cool.