Blue Ribbon Apple Pie Recipe 435 Recipes

BLUE RIBBON APPLE PIE

Steps:

• Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
• Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don't over cook in this step as the apples will finish cooking and softening up in the oven.
• Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
• Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
• Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
• Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
• Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
• Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
• Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
• Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

BLUE RIBBON APPLE PIE

Steps:

• Coat apple slices with lemon juice.
• Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
• Add apples and shake bag until thoroughly coated.
• Immediately, put coated apples into prepared pie crust.
• Dot with butter.
• Cover with top crust.
• Crimp edges to seal and cut vent holes into crust.
• Brush with milk and sprinkle with cinnamon sugar.
• Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.

BLUE RIBBON APPLE PIE RECIPE - (4.3/5)

Steps:

• Directions Mix the pie ingredients with your hands to form a uniform mixture. Add 1/3 cup ice water. Dip your hands in flour so they won't get too sticky (although it will still be messy). Mix the ice water in to the shortening/flour mixture with your hands. Roll into a round ball (the dough will resemble a sugar cookie dough). Divide in half and on a lightly floured surface roll into two circles. Bake according to pie directions. Blue-Ribbon Apple Pie: Roll one disk of pie dough into a 12-inch circle and fit into a 9-inch pie plate, letting the excess dough hang over the edge. Cover loosely with plastic wrap and refrigerate for 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes also. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a large pot or Dutch oven and cover, cooking over medium heat and stirring frequently, until the apples are tender when poked with a fork but are not mushy (don't over cook because the apples will finish cooking and softening up in the oven!), about 10-12 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. I find it easiest to trip the bottom crust and keep a 1/2-inch overhang. Fold this overhang up over the top crust and crimp the edges together. Cut 4 vent gashes in the top of the pie. Brush the crust with the egg white and sprinkle with the remaining one tablespoon sugar. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature. Mix the pie ingredients with your hands to form a uniform mixture. Add 1/3 cup ice water. Dip your hands in flour so they won't get too sticky (although it will still be messy). Mix the ice water in to the shortening/flour mixture with your hands. Roll into a round ball (the dough will resemble a sugar cookie dough). Divide in half and on a lightly floured surface roll into two circles. Bake according to pie directions. Blue-Ribbon Apple Pie: Roll one disk of pie dough into a 12-inch circle and fit into a 9-inch pie plate, letting the excess dough hang over the edge. Cover loosely with plastic wrap and refrigerate for 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes also. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a large pot or Dutch oven and cover, cooking over medium heat and stirring frequently, until the apples are tender when poked with a fork but are not mushy (don't over cook because the apples will finish cooking and softening up in the oven!), about 10-12 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. I find it easiest to trip the bottom crust and keep a 1/2-inch overhang. Fold this overhang up over the top crust and crimp the edges together. Cut 4 vent gashes in the top of the pie. Brush the crust with the egg white and sprinkle with the remaining one tablespoon sugar. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.