Blue-Ribbon Apple Pie Recipe

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Blue-Ribbon Apple Pie Recipe
Blue-Ribbon Apple Pie Recipe photo by Taste of Home
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Blue-Ribbon Apple Pie Recipe

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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 minutes + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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

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.
Originally published as Blue-Ribbon Apple Pie in Taste of Home December 2013

Nutritional Facts

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

  • 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 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
  1. 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.
  2. In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of pastry shell. 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 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.
  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. 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.
Originally published as Blue-Ribbon Apple Pie in Taste of Home December 2013

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Reviews forBlue-Ribbon Apple Pie

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MY REVIEW
Martysue User ID: 1306478 279724
Reviewed Dec. 21, 2017

"There is a good reason why this Apple pie was a Blue Ribbon winner. It's the AH-mazing flavor!!! I'm from 'apple country' and I have had many many apple pies but this one is SO delicious that it's beyond words. Ive been making this recipe since it was first published in TOH and people come to my big dinners at every holiday just for this wonderful apple pie. So I always make 3! Thank you so much for sharing this fantastic recipe Collette."

MY REVIEW
mrsjenb User ID: 3366624 200827
Reviewed Jan. 4, 2014

"I made this tonight using my own pie crust recipe. It was delicious. Definitely a hit, and I will be making it again."

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