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Blue-Ribbon Apple Pie

 Blue-Ribbon Apple Pie
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
8 ServingsPrep: 45 min. Bake: 55 minutes + cooling

Ingredients

  • Pastry for double-crust pie (9 inches)
  • WALNUT LAYER:
  • 3/4 cup ground walnuts
  • 2 tablespoons brown sugar
  • 2 tablespoons lightly beaten egg
  • 1 tablespoon butter, melted
  • 1 tablespoon 2% milk
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • FILLING:
  • 6 cups sliced peeled tart apples (4-5 medium)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon McCormick® Pure 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

2 of 2

Blue-Ribbon Apple Pie (continued)

Directions

  • Preheat oven to 375°. On a lightly floured surface, roll one half
  • of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie
  • plate. Trim pastry even with rim.
  • In a small bowl, mix walnut layer ingredients until blended. Spread
  • onto bottom of pastry shell. 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
  • pastry 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 pastry.
  • 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. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup shortening until crumbly. Gradually add 4 to 5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.
Nutritional Facts: 1 piece equals 611 calories, 36 g fat (10 g saturated fat), 31 mg cholesterol, 234 mg sodium, 67 g carbohydrate, 3 g fiber, 6 g protein.