Charlotte Beiler

Lycoming Co. Fair

 

APPLE CRANBERRY PIE

 

Crust:
4 cups flour
1¾ cups butter Crisco
1 tablespoon sugar
1 egg
1 teaspoon salt
1 tablespoon vinegar
water

 

Cut into flour mixture. In a cup put egg, vinegar, and enough water to make ¾ cup. Add to flour mixture and mix to make dough. Makes 4 shells or 2 pies.

 

Filling:
6 cups sliced apples
½ can whole cranberry sauce
1 cup sugar
¼ cup chopped walnuts
1 tablespoon tapioca
cinnamon

 

Mix and pour into pie shell. Sprinkle with cinnamon and cover with top crust. Bake at 400 degrees until juice seeps out of top crust, about 45 minutes or more.

 

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Judy Crawford

Franklin Co. Fair

 

APPLE PIE

 

Crust:
2 cups all purpose flour
¾ cup shortening
1 teaspoon salt
1/3 cup (approx.) cold water

 

Mix dry ingredients; add shortening and cut in until crumbly. Sprinkle water over crumb mixture and form into a ball—half of the dough for the bottom crust and the other half for the top.

 

Filling:
¾ cup sugar
¼ teaspoon cinnamon
1 tablespoon cornstarch
½ cup water

 

Cook mixture until it boils. Add 7-8 apples pared and sliced, ½ teaspoon vanilla and freshly grated nutmeg. Pour apple mixture into a deep 9-inch pie pan, sprinkle with cinnamon, and top with remaining half of dough. Seal edge and crimp. Brush top of pie with milk, sprinkle with sugar, and bake. Cut air vents. Bake 30 minutes at 400 degrees, reduce heat to 350 degrees and continue baking another 30 minutes, until apples are soft.

 

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Linda Lyons Cooper

Union Co. West End Fair

APPLE-PEACH PIE

 

Crust:
2 cups flour
¾ cup cold shortening
1 teaspoon salt
½ cup ice water

Cut shortening, flour, and salt together until crumbly. Add water and stir with fork until crumbs stick together. Roll out on floured surface. Line pan.

 

Filling:
6 apples peeled and sliced
¾ cup sugar
3 peaches peeled and sliced
2 tablespoons cornstarch
1 teaspoon cinnamon

Mix together and pour into prepared crust. Top with upper crust or cut out pie crust. Bake at 350 degrees for 1 hour.

 

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Elsie Smith

Morrisons Cove Community Fair

OLD FASHIONED APPLE PIE

 

Crust:
1 ½ cups shortening
1 ½ teaspoons salt
4 cups flour
1 egg
1 tablespoon sugar
½ cup water
1 tablespooon vinegar

Work dry ingredients together. Beat egg, water, and vinegar together and add to dry ingredients.

 

Filling:
4 cups sliced cooking apples
¼ cup water
1 cup sugar
¼ to ½ teaspoon cinnamon
2 tablespoons minute tapioca
¼ teaspoon nutmeg
2 tablespoons lemon juice
1 teaspoon butter
Concentrate (optional)
Dash of salt

 

In a heavy saucepan, mix filling ingredients and cook. Carefully stir until it comes to a boil. Let cool while preparing a 9” pie pan. Pour filling into crust, place top crust on pie and crimp edges. Bake at 350 degrees for 30 to 45 minutes until crust is lightly brown.

 

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Katie Myers

Dillsburg Community Fair

 

PEACHY APPLE CRUMB PIE

 

Crust:
2 cups flour
¾ cup butter flavored Crisco
1 teaspoon salt
5 to 7 tablespoons water

 

Cut Crisco into flour and salt. Add ice water till moistened. Divide in half; roll one of the halves to fit a 9” pie pan. Set aside. Save other half for later use.

 

Filling:
7 cups peeled, cored, and sliced apples
½ tablespoon cornstarch
¼ cup flour
1 cup sugar
2/3 cup diced drained peaches
1 teaspoon cinnamon

 

Place apples, sugar, cinnamon, cornstarch, and flour into a 4 quart sauce pot. Cook over medium heat till apples are semi soft. Place half of apple mixture in prepared shell. Place half of diced peaches on top of apples. Place remaining apples in shell on top of other apples and peaches and top with remaining diced peaches. Place in a 400 degree oven for 55 to 60 minutes or until filling starts to bubble. Remove and place crumbs on top and place back in the oven for 10 more minutes or until crumbs are golden brown.

 

Crumbs:
¾ cup flour
¼ cup butter
¼ cup sugar

 

Decorate with baked cow cut outs.