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Blue Ribbon Apple Pie

Pie, Pastry & Tart RecipesMakes 8 servings

Prep Time: 1 hr.
Baking Time: 45 min.

Ingredients:

  • 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 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 butter
    •    1  teaspoon sugar

Directions:

Preheat oven to 400-degrees F.

  1. In a large bowl, combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.

  2. Cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

  3. Stir in enough water just until flour is moistened.

  4. Divide dough in half; shape each half into ball. Flatten slightly.

  5. Wrap 1 ball of dough in plastic food wrap; refrigerate.

  6. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters.

  7. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.

  8. Trim crust to 1/2 inch from edge of pan and set aside.

  9. In a large bowl, combine 1/2 cup sugar, 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.

  10. Add apples and toss lightly to coat.

  11. Spoon apple mixture into prepared crust.

  12. Roll remaining ball of dough into 12-inch circle. Fold into quarters.

  13. Place dough over filling and unfold. Trim, seal and crimp or flute edge.

  14. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar.

  15. Cover edge of crust with 2-inch strip aluminum foil.

  16. Bake for 35 minutes and remove aluminum foil.

  17. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

  18. Cool pie 30 minutes; serve warm. Store refrigerated.

Alan's Kitchen 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.

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