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!!!!




BLUE RIBBON APPLE PIE

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