Blue-Ribbon Apple Pie

Name: Blue-Ribbon Apple Pie
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 8 servings.
Ingredients: CRUST:; Pastry for double-crust pie; WALNUT LAYER:; 3/4 cup ground walnuts; 2 tablespoons brown sugar; 2 tablespoons lightly beaten large egg; 1 tablespoon butter, melted; 1 tablespoon 2% milk; 1/4 teaspoon lemon juice; 1/4 teaspoon vanilla extract; FILLING:; 6 cups sliced peeled tart apples (4-5 medium); 2 teaspoons lemon juice; 1/2 teaspoon vanilla extract; 3/4 cup sugar; 3 tablespoons all-purpose flour; 1-1/4 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 3 tablespoons butter, cubed; TOPPING:; 1 teaspoon 2% milk; 2 teaspoons sugar

TOTAL TIME: Prep: 45 min. Bake: 55 minutes YIELD: 8 servings.

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

Ingredients

CRUST:
Pastry for double-crust pie
WALNUT LAYER:
3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons lightly beaten large egg
1 tablespoon butter, melted
1 tablespoon 2% milk
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
FILLING:
6 cups sliced peeled tart apples (4-5 medium)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons butter, cubed
TOPPING:
1 teaspoon 2% milk
2 teaspoons sugar

Directions

1. 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.
2. In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling.
3. 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.
4. 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 dough.
5. 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.

Nutrition Facts

1 piece: 611 calories, 36g fat (10g saturated fat), 31mg cholesterol, 234mg sodium, 67g carbohydrate (33g sugars, 3g fiber), 6g protein.