Best Blue Ribbon Apple Pie Recipes

BLUE-RIBBON APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

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

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.

WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER

Steps:

• 1. Preheat the oven to 375°F.
• 2. Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and fold it into quarters. Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each. This will allow steam to escape as the pie bakes. Place the top crust on a plate. Cover both crusts with plastic wrap and refrigerate until ready to use.
• 3. Peel, core, and thickly slice the apples. Place them in a large bowl and toss gently with the lemon juice.
• 4. Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor. Pulse the machine on and off until well mixed and the ginger has been finely chopped. Add this mixture to the apples, along with the Calvados; toss gently to combine.
• 5. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon in the apple filling. Dot the filling with the butter.
• 6. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. With a little water, moisten the edges where the crusts meet, then press together lightly and turn under. Crimp the edge decoratively. Brush the top crust lightly with the milk. Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
• 7. Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour. Let cool on a rack before serving warm or at room temperature.

BLUE RIBBON APPLE PIE FROM "THE PERFECT RECIPE", BY PAM ANDERSON

Steps:

• 3. Divide dough into 2 balls, one slightly larger than other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap in plastic and refigerate for at least 30 minutes. (Dough can be refigerated overnight.) 4. Apple Filling: Meanwhile, heat butter in a large (11-to-12 inch) skillet over medium-high heat. Add apple slices, sugar and cinnamon, and when they start to sizzle and steam, reduce heat to low. Cover pan and simmer until apples soften and release their juices, about 8 minutes. Uncover, increase heat to medium-high and cook, stirring frequently, until softer apples start to fall apart and juices thicken to thin syrup consistency, about 5 minutes longer. Transfer apples to a jelly roll pan; refrigerate or set in a cool place until apples cool to room temperature. Stir in cognac, brandy or applejack and vanilla extract. 5. Adjust oven rack to lowest position and preheat oven to 400 degrees F. Remove larger dough disk from refrigerator. (Let stand to soften slightly if refrigerated for longer than 30 minutes.) Roll disk out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer and fit dough into a 9-inch ovenproof glass pie pan, leaving any overhanging dough in place. Turn cooled apples into pie shell. 6. Roll smaller dough disk out on a lightly floured surface into a 10-inch circle. Lay it over fruit. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim underneath itself so that folded edge is flush with pan lip. Flute dough or press with fork tines to seal. Cut 4 vents at right angles on top of dough to allow steam to escape. Brush pie top with egg white and sprinkle with sugar. Freeze pie for 15 minutes. 7. Place pie on a baking sheet and bake until top crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F and continue baking until crust is golden brown and juices bubble, 30 to 35 minutes. Transfer to a wire rack; cool slightly. Serve warm.

NANA TIERNEY'S BLUE RIBBON APPLE PIE

Steps:

• Peel and core apples, slice and place in a saucepan. Add lemon juice, sugar, cinnamon and nutmeg. Mix well. Add 3 or 4 drops of water. Place on medium heat and cook for 5-6 minutes. Stir with a wooden spoon until they are softened. Remove from heat and cool while you roll out dough. Remove dough from fridge and slice into three equal parts. Return on part to fridge (for 3-4 days) or freezer. Roll out other two pieces on floured wax paper. Wax paper is 12 inches and you've rolled it enough when you reach the width end of the paper. Put crust in 9-inch glass pie plate. Crumble up graham crackers and sprinkle on bottom of crust. Pour in apple mixture. Add a little freshly grated lemon zest for zing. Sprinkle tapioca or flour over the apples. Cut butter into pats and top apples. Add top crust and secure with bottom crust. Fork whip egg white and brush over the crust. Sprinkle with a handful of sugar. Cut two or three slits in dough to allow steam to vent. Bake 50 minutes in a 350-degree oven.

BLUE RIBBON APPLE PIE

Steps:

• In a food processor, pulse the flour, sugar, salt, butter and vegetable shortening until the mixture looks golden and resembles coarse cornmeal.
• Pour the flour mixture into a large bowl. Add the ice water, 1 T. at a time, lightly fluffing the mixture with your fingers. Add water until to the mixture until the dough just becomes to come together. (I always mix the water by hand, so I have more control.) If you are not sure, try squeezing a little of the dough together in your hand. If it clumps, you are done.
• Gather the dough into a ball, divide it into two pieces, then flatten the pieces into discs. Wrap in plastic and refrigerate for at least one hour.
• Roll out the two pieces of dough. There are two main tricks to rolling out pie dough: One is not to use to much flour-you can always add a bit more if the dough is sticking to the table, but you can't take it away. The other is to never roll the dough using a back and forth motion. Always work from the center and roll out. That will keep you from working the gluten too much. Use one dough disc to line a 9" deep dish pie pan. Place the second rolled out dough on a cookie sheet. Place both discs back in the refrigerator to rest.
• Preheat the oven to 400. Make sure there is enough room for a tall pie - you may need to remove a rack.
• Remove the dough discs from the refrigerator and set aside.
• In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. You may have to do this in two batches.
• Remove the apples from the skillet (but not the liquid) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon and nutmeg.
• Brush the inside of the bottom crust with the beaten egg white. Pile the sauteed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Crimp into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush with egg wash (if you like it shiny) or milk (if you like it brown and soft).
• Turn the oven down to 375. Place the pie pan on a cookie sheet, anbake until the crust is a deep golden brown and the filling is bubbling, about 50-60 minutes.
• Let cool completely before serving.
• In a food processor, pulse the flour, sugar, salt, butter and shortening until the mixture looks golden and resembles coarse cornmeal.

LAURA'S BLUE RIBBON CARAMEL APPLE PIE

Steps:

• Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.

BLUE-RIBBON APPLE PIE

Steps:

• Lightly grease a 9-inch pie plate. Roll 1 pie crust on lightly floured surface into 11-inch circle. Transfer crust to prepared pie plate. Trim dough leaving 1/2-inch overhang; brush with egg white. Set aside. Preheat oven to 450 degrees. Place apple slices in large bowl; sprinkle with lemon juice. Stir together sugar, flour and cinnamon in small bowl. Add to apples; toss to coat apples evenly. Spoon apple mixture into pie crust; place butter pieces on top of apple mixture. Moisten edge of crust with water. Roll second crust into 11-inch circle. Place on top of filling. Trim, leaving about 1/2-inch overhang. Seal edge. Cut slits into crust at 1/2-inch intervals around edge to form flaps. Press 1 flap in toward the pie center and next flap out toward pie plate rim. Continue around pie edge. Cut 4 slits in top of dough to allow steam to escape. Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use. Bake pie for about 10 minutes; reduce oven temperature to 375 degrees. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20-25 minutes.

BLUE- RIBBON APPLE PIE

Steps:

• 1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough in half. Gently press each dough half into a 4-inch circle on heavyduty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12 inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill. 2. Preheat oven to 450 3. To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2C granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine. 4.Remove 1 sheet of plastic wrap from the 12-inch circle; fit dought, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle. and place dough, plastic -wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6(1-inch) slits into topof pastry using a sharp knife. Brush top and edges of pie with milk; sprinkkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake at 450 for 15 minutes. Reduce oven temperature to 375 (do not remove pie from oven). Bake an additional 45 minutes or until golden (sheild crust with aluminum foil if it gets too brown). Cool on a wire rack.

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.

BLUE RIBBON CARAMEL-APPLE PIE

Steps:

• Preheat the oven to 375°F., To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together., Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour., To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples., Combine 2 tablespoons (36g) caramel with the milk or cream. Toss with the apples., To make the streusel: Combine the flour and sugar. Work in the butter until crumbly., To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan., Spoon in the filling; sprinkle with the topping., Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges., Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes., Drizzle the pie with the remaining 6 tablespoons (106g) caramel, warming it slightly if necessary top make it "drizzle-able.", Cool the pie for at least 2 hours before serving.