Award Winning Recipes
 

Apple Pie Filling
3 lbs. Granny Smith Apples
(peeled, cored, sliced, cut into 10ths)
1 cup water
1 tsp. cinnamon
3 star anise seeds
¼ tsp. vanilla extract
¼ cup cold water
2 Tbsp. cornstarch
1 ¼ cup granulated sugar
¼ tsp. nutmeg
Pinch of salt

Combine water, granulated sugar, cinnamon, nutmeg, star anise, and pinch of salt to boiling point. Add apples, cook slowly for 10 minutes, and then add vanilla extract. Combine cold water and cornstarch; add to the hot mixture of apples. Cook for 5 minutes longer, stir gently. Set aside for pie shell. Pick the star anise seed out of the mixture.

Pie Dough
8 oz. butter, unsalted
4 oz. sugar, granulated
1 oz. almond flour
1 whole egg
8 oz. all purpose flour

Cream sugar and butter then add almond flour to incorporate. Add whole egg, then the all purpose flour to incorporate. Wrap the dough and refrigerate until it is ready to use. Roll dough 10¼ in., form into pie-pan, and bake at 350°F for 10-12 minutes to a very light golden color.

Assembly: Once the pie crust is cooled down, fill with the apple mixture. Roll the top pie dough to fit the top and seal the edges. Sprinkle the course crystal sugar on top of the pie dough. Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake for 25-30 minutes. Serve with vanilla ice cream.

2nd Place- Joyce Tramonte, Hamilton Ohio

Pastry
2 cups unbleached flour
1 tsp. salt
2/3 cup Crisco
5-7 Tbsp. cold water

Mix flour and salt. Divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half till like small peas. Add 1 tbsp. of water until the mixture forms a soft ball. Flatten into disc shape, wrap in plastic wrap and refrigerate while making pie filling.

Pie Filling
10 Cortland apples
1 cup sugar
3 Tbsp. cornstarch
1 tsp. cinnamon
Dash of Nutmeg
Dash of salt

Pare, core and slice apples. Combine sugar, cornstarch, spices and salt. Mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture. Adjust top crust; coat with egg wash and sugar for sparkle. Bake in 400° oven for 50 minutes or till apples are just soft.

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3rd place- Carolyn Madison- Madison's of Findlay Market

Pie Shell
2 cups flour- all purpose, Gold Medal
1 tsp. salt
2/3 cup Crisco shortening
¼ cup plus
1 Tbsp. cold water

Filling
6 cups peeled and sliced apples- about 6 or 8 of three different varieties for the best flavor.
Toss the apples with a mixture of:
¾ cup sugar
2 Tbsp. flour
½ tsp. ground cinnamon
Dash of salt
Dash of nutmeg

Place the tosses apples in pie shell and sprinkle on crumbs made of:
½ cup flour
½ cup packed light brown sugar
3 Tbsp. cold butter
This can be combined with a fork or a pastry blender
Bake at 375° for about 40 minutes or until nicely browned