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
Ingredients
- Pastry for double-crust pie
- 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
Reviews
Great flavour but the crust was wet, not soggy though.
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.
I made this tonight using my own pie crust recipe. It was delicious. Definitely a hit, and I will be making it again.