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Winning Apple Pie Recipes

Winning Apple Pie Recipes

After our readers chose Apple Pie as the All-American Dessert, we then asked readers to submit their favorite, original recipes for this traditional dessert. These three were chosen by a panel of judges as the best. Give them a try!

1st Place Winner
Mary Anderson
Lowell, Indiana

2 1/2 cups flour
1 level tsp. salt
1/2 lb. lard
4-6 tbsp. cold water

Place flour and salt in a large mixing bowl. Cut small teaspoon-sized
pieces of lard into the flour (about 5 pieces at a time), with a hand pastry
cutter or fork. When all the lard is worked into flour (should have a
crumble-like look) start adding cold water, 2 tablespoons at a time, until
flour mixture pulls away from sides of the bowl. Separate dough into 2
equals parts, cover, and refrigerate while preparing apples. Note: This
crust recipe is enough for two 9″ apple pies, and the leftover dough can be

7 cups cut-up apples ( I recom-
mend Granny Smith or
Jonathan apples)
3/4 cup sugar
1 rounded tsp. cinnamon
1 tsp. lemon juice
1 tbsp. cold water
1 stick butter
1 level tsp. flour

In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir
well. Cut tiny pieces of butter into apples, using 2/3 of the stick.
Sprinkle flour over apple mixture and stir and toss well. Cover and set
Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling
surface and dough lightly, and roll out 1 crust for the bottom, and place in
pie pan. Add apple mixture. Cut remaining butter into small pats. Roll out
crust for top of pie. Place over apples. When the top crust is trimmed and
pinched shut, cut several slits in it. Bake at 375ºF for about 70 minutes OR
until crust is a light/medium golden brown.

– About 5 minutes before pie is to come out of oven, lightly coat top crust
with melted butter and sprinkle with sugar. Return to oven for final 5
– Once pie is completely cooled, prepare a powdered sugar drip glaze
frosting (2/3 cup powdered sugar in 1 –2 tablespoons milk). Drizzle over top
of cool apple pie.

2nd Place Winner
Mardi Brandeberry
Fostoria, Ohio

3/4 cup sugar
4 cups peeled, sliced apples
(Jonathan is a good choice)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. cornstarch
1 tbsp. grated orange peel
1/2 cup chopped pecans
1 tbsp. butter

Mix together sugar, apples, spices, and cornstarch. Let sit while preparing

1 cup Crisco or lard
1 tsp. salt
2 1/2 cups flour
1 egg
5 tbsp. cold water
1 tbsp. vinegar

Cut shortening into salt and flour. Mix egg, water, and vinegar until well
blended. Add liquid to flour mixture. Roll out 1/2 of dough and place in
pan. Add apple mixture, sprinkle with pecans and orange peel, and dot with
butter. Add top crust. Bake in a preheated 400ºF oven for 15 minutes. Reduce
heat to 350ºF and bake 45 minutes more.

3rd Place Winner
Betty Pratt
Shawnee, Oklahoma

2 1/4 cups sifted all-purpose flour
1 tsp. salt
3/4 cup shortening
5 tbsp. water
Combine flour, salt, and shortening. Slowly add water until dough is the
desired consistency. Divide in half, and roll on a floured surface. Makes
two crusts.

5-6 cups pared, sliced tart apples
2 tbsp. flour
1 cup sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice

Turn into pastry-lined pan. Dot with 2 tbsp. butter. Place top crust over
filling, seal, flute, and vent. Bake at 450º for 10 minutes, then at 375º
for 35 to 40 minutes.

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