Sunday, March 28, 2010

Blue Ribbon Apple Pie

We love this apple pie. Be sure you use the first recipe tip at the bottom and add some whipping cream to the pie the last 5 minutes. Makes it extra yummy!!!!


Crisp pastry filled with a juicy apple filling is an American favorite.

Preparation time: 1 hrs Baking time: 45 min
Yield: 8 servings

Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon LAND O LAKES® Butter
1 teaspoon sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream.

Recipe Tip
Read more about this recipe on Recipe Buzz™ Blog.

Nutrition Facts (1 serving): Calories: 400, Fat: 18g, Cholesterol: 25mg, Sodium: 170mg, Carbohydrates: 60g, Dietary Fiber: 4g, Protein: 4g


RawknRobynsGoneBlogWild said...

Thanks for following. I'm returning the favor and looking forward to new delicious recipes. Where's the Caramel Chocolate Pecan Pie? I didn't do it (though I wish I had!)

Nancy said...

Beautiful photo and your recipe sounds divine! I just saw the Caramel Chocolate Pecan Pie so I've GOT to check that're making me so hungry!!!

Thanks for sharing these wonderful recipes! I can't wait to try some...already put a couple on my list of ingredients!