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2014 Blue Ribbon Apple Pie Contest Winning Recipes

BLUE RIBBON APPLE PIE CONTEST


Winning Recipes
1 st place
Dorothy Martin
Denver Fair Lancaster County
PA Apple Pie
Pie Crust
1/2 cup vegetable shortening
1/4 cup butter
1/4 teaspoon salt
2 1/2 cups flour
1/3 cup ice water
Cut shortening into flour, add butter salt, then add water a little at a time.
Working with hands to form dough. Roll onto flour covered cloth; then roll
onto pie pan.
Pie Filling
3 1/2 cups Pa apples, peeled, cored, sliced
3/4 cup sugar
3 teaspoon cinnamon
Dash of nutmeg
1/4 teaspoon salt

25 Kraft Caramels Melted

Mix sugar, flour, salt and spice together in a small bowl; toss apples into the
bowl. Lay apples into unbaked pie pan with dough in it. Top with the melted
caramels. Top the whole pie with crust.

2014 Blue Ribbon Apple Pie Contest Winning Recipes


BLUE RIBBON APPLE PIE CONTEST
Winning Recipes
2 nd Place
Susanna Haines
Northeast PA fair Luzerne
Blueberry-Apple-Peach Pie
Crust:
2/3 cup butter
2 cup flour
1 tsp salt
4 to 5 tablespoons water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle
in water. Press into pie plate.
Filling

Crumb Topping

6 cups slices peeled apples


29 oz. Sliced peaches, drained
1 tablespoon lemon juice
3/4 cup sugar
1/2 cup pie filling enhancer
1 tablespoon cornstarch
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup frozen blue berries
1/2 tsp. vanilla

2/3 cup packed brown sugar


1 cup flour
1/2 cup old fashioned oats
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter
1/2 tsp milk
coarse sugar

Directions:
Heat oven to 450 degree F. Make pie crusts using 9 inch deep pie plate. In large
bowl, place apples and peaches. Add lemon juice; toss to coat.
In a medium bowl mix 3/4 cup sugar, the pie filling enhancer, cornstarch, 1.2
tsp. salt and 1/2 tsp cinnamon. Sprinkle over apples and peaches; toss to mix
well. Gently stir in blueberries and vanilla. Spoon into the crust.
In another bowl, place crumb topping ingredients except milk and sugar. Cut in
butter until mixture looks like fine crumbs. Sprinkle topping on pie; press down
lightly.
Cover crust with sheet of foil. Bake 30 minutes; remove foil; reduce over to 350
degrees f. Bake 35 to 40 minutes longer or until crust is brown.
Cool for 2 hours before serving.

2014 Blue Ribbon Apple Pie Contest Winning Recipes


BLUE RIBBON APPLE PIE CONTEST
Winning Recipes
3 rd Place
Debra Martin Berkoski
Ephrata Fair Lancaster County
Pa 2 Crust Caramel Apple Pie
Pie Crust
1/2 cup vegetable shortening
1/4 cup butter
1/4 teaspoon salt
2 1/2 cups flour
1/3 cup ice water
Cut Shortening into flour, add butter, salt, then add water, a little at a time working with
hands to form dough. Roll onto flour covered cloth. Roll onto pie pan.
3 1/2 cup Pa apples, Peeled, cored, and sliced.
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
Dash of nutmeg
1/4 teaspoon salt
25 Kraft caramels melted
Mix sugar, flour, salt, spice, together in a small bowl. Toss apples into the bowl. Lay apples
into unbaked pie pan with dough in it. Top with the melted caramels. Top the whole pie
with crust.

2014 Blue Ribbon Apple Pie Contest Winning Recipes


BLUE RIBBON APPLE PIE CONTEST
Winning Recipes
4 th Place
Kelly Fitzpatrick
York Fair York County
Caramel Apple Crumb
Crust
1 cup flour
1 tbs salt
1/4 cup butter
1/4 crisco
1/4 cup cold water

Crumb Topping
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Filling

Second Topping

6 cups apples, peeled, cored and sliced


1/2 cup sugar
1/4 brown sugar packed
3 tbsp flour
1 tsp ground cinnamon

1/2 cup toasted chopped pecans


1/3 cup caramel topping

Crust
In a bowl combine flour, salt. Cut butter and Crisco into flour with pastry knife. Blend well.
Add water and bring to a ball. Roll out into a 10 inch circle and place into a disposable pie
pan. Set aside.
Crust Topping
Place 1 st three ingredients in a bowl and mix well. Cut butter into this until coarse crumbs.
Set aside.
Filling
In a mixing bowl stir together sugars, flour, and cinnamon. Toss in apples and coat
completely. Place this in your pie dish. Sprinkle crumb topping over apple mixture. Trim

excess crust and pinch and flute. Cover crust with foil. Place on a cookie sheet and put into a
375 degree pre-heated oven for 25 minutes then remove foil and back for 25-30 minutes
longer. Remove pie and sprinkle chopped pecans over the top and drizzle caramel sauce on
top. Cool on a wire rack to room temperature. Slice and serve.

2014 Blue Ribbon Apple Pie Contest Winning Recipes


BLUE RIBBON APPLE PIE CONTEST
Winning Recipes
5 th Place
Melissa Gro
Bloomsburg Fair Columbia County
Candy Apple Pie
Pie Crust
4 cups flour
1 1/2 cup Crisco
1 tsp sugar
2 tsp salt

1 tbsp vinegar
1 egg
1/2 cup water

Put all dry ingredients together. Put all wet ingredients together. Mix all of the
Ingredients together until mixed well.
Pie Filling
6 cups apples, sliced
1/2 cup sugar

1 tsp cinnamon
2 tbsp flour

Mix together and put into pie crust. Make a top crust, lattice work. Brush milk
on top of crust. Bake at 325 degrees for one hour or until apples are tender.
Topping
1/4 cup butter
1/2 cup sugar

2 tbsp heavy cream


1/2 cup chopped pecans

Melt butter in pan, stir in brown sugar and cream. Bring to a boil, stir
constantly. Remove from heat add pecans. Pour over crust and return to oven
for 3-4 minutes.