I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup butter-flavored shortening
- 1 tablespoon vegetable oil
- 4 to 5 tablespoons milk
- 1 cup sugar
- 4 tablespoons cornstarch
- 3/8 teaspoon ground nutmeg
- 3/8 teaspoon ground cinnamon
- Dash salt
- 4-1/2 cups thinly sliced peeled tart apples
- 1 tablespoon water
- 2 tablespoons butter
- Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside.
- Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning.
- Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer. Yield: 8 servings.
Originally published as Prize-Winning Apple Pie in Country Woman September/October 1988, p33
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