Blue Valley Farm Show
Caramel Apple Crumb Pie
3 cups flour
1 ½ cup butter shortening
½ teaspoon salt
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 crust and make 3 discs. Put in refrigerator ½ hour. Roll out on a floured surface. Make 3 pie shells.
Apple pie filling for one pie:
½ cup apple juice
½ cup sugar
½ cup butter
6 Golden Delicious apples- peeled, cored and sliced
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 until fruit is tender. Combine ½ cup of 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 cup flour
½ cup quick-cooking oats
½ cup butter
½ cup chopped pecans
¼ cup caramel ice cream topping
Combine brown sugar, flour, and oats; cut in butter until crumbly. Add more flour if crumbs are too wet. 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 10 minutes, take pie out of oven and sprinkle crumbs on top. Put in oven for approximately 25 minutes or until topping is light brown. Let cool for a few minutes; sprinkle with chopped pecans. Drizzle apple pie with caramel ice cream topping.
Lorrie A. Rauch
Allentown Fair/Lehigh County
COUNTRY FAVORITE APPLE PIE
Serves 8 people – First peel and slice 6-8 cups of baking apples (Courtland preferred)
4 cups flour 1 egg (beaten)
1 tablespoon sugar 1 tablespoon 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 on a lightly floured surface. You may form a lattice over top of pie if desired.
1 cup sugar ¼ cup pie enhancer
2 tablespoon butter 2 teaspoon cinnamon
¼ cup boiled apple cider
Mix together sugar, enhancer, apple cider and cinnamon. Gently toss apples until coated. Pour into unbaked pie shell, then dot with butter.
½ cup brown sugar ½ cup flour
¼ cup butter, softened ½ cup oatmeal
½ roasted chopped pecans
Mix together brown sugar, oatmeal, flour and pecans. Cut in butter until it resembles coarse crumbs. Sprinkle over apple mixture. Bake 375 degrees for 50-55 minutes. Cover 25 minutes with foil then remove foil an additional 25 minutes. Remove from oven. Cool on wire rack. Drizzle with caramel apple dip. Dust the top with 10X sugar. Enjoy!
Schuylkill County Fair
BLUEBERRY APPLE BLISS
2 ¾ cups all purpose flour 1 tablespoon sugar
1 cup cold butter flavored vegetable shortening, 1 teaspoon salt
cut into pieces
6-8 tablespoons cold water, as needed
Mix flour, sugar and salt in a large bowl with your hands. Add the shortening and using a pastry blender cut the shortening into the ingredients until mixture resembles damp crumbs. Gradually add water and mix with a fork working up from the bottom of the bowl until the dough coheres.
Divide into two balls and wrap in plastic wrap and place in refrigerator for at least an hour (makes a double crust or 1 pie crust and enough for lattice top).
7 cups peeled and sliced apples 2 cups fresh blueberries
¾ cup sugar 1 ¼ teaspoon cinnamon
2 tablespoon fresh lemon juice 1 tablespoon flour
¼ cup filling enhancer (thickener)
¾ cups all purpose flour ¼ cup granulated sugar
¼ cup brown sugar ¼ teaspoon salt
4 tablespoons cold unsalted butter
1. Preheat over to 400 degrees. Roll out one pastry disk and then place into deep
dish pie plate. Freeze for 30 minutes.
2. Place prepared apples in large mixing bowl with lemon juice and set aside. In
medium bowl combine sugar, flour, cinnamon, and thickener. Toss with apples
and then gently fold in the blueberries. Place into pie.
3. Combine crumb ingredients and place on top of pie. Press down lightly.
4. Create a lattice top with other pastry and place on top of the pie. Crimp edges
5. Brush lattice strips lights with milk and the top with large granulated sugar.
6. Place in over and bake for 20-25 minutes. When 20-25 minutes are up, cover
edges of pie and tent with aluminum foil if necessary to avoid excessive
browning. Reduce oven temperature to 375 degrees and bake for an additional
35-40 minutes, until juice start to bubble around the edges.
7. Remove from oven when done and cool on wire rack. Brush with pastry glaze if
desired. Cool completely before slicing.
Lebanon Area Fair/Lebanon
2 cups of diced apples ½ teaspoon cinnamon
¼ cup of sugar (or add sugar to taste -- ¼ teaspoon nutmeg
depends on the kind of apples you use
Put apples in saucepan and add enough water, but do not completely cover the apples. Add the sugar, cinnamon and nutmeg. Bring mixture to a boil over medium heat. Thicken with clear gel. Cool.
Graham Cracker Crust:
1 ½ cups (about 20 squares) regular crackers 3 tablespoons sugar
1/3 cup stick margarine or butter, melted
Heat oven to 350 degrees. Combine all ingredients and mix well. Press into a 9 inch deep dish pie plate. Bake about 10 minutes or until light brown.
Cream Cheese Filling:
1 (8 oz.) cream cheese ¼ cup sugar
4 tablespoons of water Dash of vanilla
Combine all ingredients and beat well. Spread this mixture into the graham cracker shell. Try to even out the mixture across the bottom and up the sides. Then, spoon in the apple pie filling.
Bake at 425 degrees for 15 minutes, then 350 degrees for 30 minutes. Remove from oven and top with crumbs. Return pie to oven for another 15 minutes. Let pie cool, and drizzle caramel across the top. This pie will need to be refrigerated!!
1/3 cup brown sugar 1 teaspoon cinnamon
1/3 cup flour 1/3 cup oatmeal
¼ cut butter, softened
Combine all ingredients, mix well.
South Mt. Fair - Adams
APPLE PIE WITH STREUSEL TOPPING
5 cups apples, pared thinly sliced ¼ cup packed brown sugar
¼ cup granulated sugar 2 tablespoons flour
1 tablespoon lemon juice ½ teaspoon cinnamon
½ cup flour ½ packed brown sugar
½ teaspoon cinnamon ¼ teaspoon nutmeg
¼ cup butter cut in pats ¾ cup pecans
Combine apples, brown sugar, granulated sugar, flour, lemon juice and cinnamon in large bowl. Prepare topping. Combine flour, brown sugar, cinnamon and nutmeg. Cut in butter until mixture is coarsely crumbed. Stir in pecans. Spoon filling into pie shell. Spoon topping evenly over apples. Decorate topping with pastry. Bake pie at 400 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake 45 to 55 minutes longer. Cover with foil to keep from over browning.
Never Fail Pie Crust:
3 cups flour 1 egg beaten
1 ¼ cup vegetable shortening 5 tablespoon water
1 teaspoon salt 1 tablespoon vinegar
1 teaspoon baking powder
Put flour, shortening, salt and baking powder in processor and pulse until crumbly. Mix egg, water and vinegar. Add to flour mixture and pulse until it rolls into a ball. You may need to add a little more flour to make it roll into a ball.