Best 5 Blue Ribbon Apple Pie Recipes

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Indulge in a culinary masterpiece with our collection of apple pie recipes, each a symphony of flavors and textures that will tantalize your taste buds. From the classic Blue Ribbon Apple Pie, a time-honored recipe that has earned its reputation for excellence, to the unique and delectable Salted Caramel Apple Pie, our selection caters to every palate. Embark on a journey of sweet and tangy delights with the Rustic Apple Pie, where the flaky crust and tender apples harmoniously blend, or savor the richness of the Dutch Apple Pie, a delightful marriage of spices and creamy filling. Whether you prefer a traditional approach or a modern twist, our recipes offer a diverse range of options to suit your preferences.

Let's cook with our recipes!

BLUE-RIBBON APPLE PIE



Blue-Ribbon Apple Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 22

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

Steps:

  • 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., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. 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 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 crust., 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 : Calories 611 calories, Fat 36g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 234mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.

BLUE RIBBON APPLE CRUMB PIE



Blue Ribbon Apple Crumb Pie image

Delicious and easy! No rolling out the pie crust!

Provided by Danielle W.

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup vegetable oil
3 tablespoons milk
2 teaspoons white sugar
½ teaspoon salt
¼ cup white sugar
1 pinch ground cinnamon, or to taste
6 Golden Delicious apples, peeled and sliced
1 cup all-purpose flour
½ cup packed dark brown sugar
½ cup cold butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
  • Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
  • Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
  • Bake in preheated oven until golden and bubbly, about 45 minutes.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 63.7 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 236.1 mg, Sugar 31.9 g

BLUE RIBBON APPLE PIE



Blue Ribbon Apple Pie image

So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

8 cups peeled & cored thinly sliced apples
1 tablespoon lemon juice
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter
1 (9 inch) double crust pie crusts, unbaked

Steps:

  • Coat apple slices with lemon juice.
  • Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
  • Add apples and shake bag until thoroughly coated.
  • Immediately, put coated apples into prepared pie crust.
  • Dot with butter.
  • Cover with top crust.
  • Crimp edges to seal and cut vent holes into crust.
  • Brush with milk and sprinkle with cinnamon sugar.
  • Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.

BLUE RIBBON APPLE PIE



Blue Ribbon Apple Pie image

Categories     Apple     Pie

Number Of Ingredients 13

3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
12 tablespoons unsalted butter
3 tablespoons solid vegetable shortening (Crisco)
6 tablespoons ice water
2 tablespoons unsalted butter
4 pounds apples, peeled, cored and sliced into 1/4" thick wedges (mixture of mostly Cortland and McIntosh, with 1 or 2 Granny Smith thrown in for tartness and texture)
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white

Steps:

  • In a food processor, pulse the flour, sugar, salt, butter and vegetable shortening until the mixture looks golden and resembles coarse cornmeal.
  • Pour the flour mixture into a large bowl. Add the ice water, 1 T. at a time, lightly fluffing the mixture with your fingers. Add water until to the mixture until the dough just becomes to come together. (I always mix the water by hand, so I have more control.) If you are not sure, try squeezing a little of the dough together in your hand. If it clumps, you are done.
  • Gather the dough into a ball, divide it into two pieces, then flatten the pieces into discs. Wrap in plastic and refrigerate for at least one hour.
  • Roll out the two pieces of dough. There are two main tricks to rolling out pie dough: One is not to use to much flour-you can always add a bit more if the dough is sticking to the table, but you can't take it away. The other is to never roll the dough using a back and forth motion. Always work from the center and roll out. That will keep you from working the gluten too much. Use one dough disc to line a 9" deep dish pie pan. Place the second rolled out dough on a cookie sheet. Place both discs back in the refrigerator to rest.
  • Preheat the oven to 400. Make sure there is enough room for a tall pie - you may need to remove a rack.
  • Remove the dough discs from the refrigerator and set aside.
  • In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. You may have to do this in two batches.
  • Remove the apples from the skillet (but not the liquid) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon and nutmeg.
  • Brush the inside of the bottom crust with the beaten egg white. Pile the sauteed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Crimp into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush with egg wash (if you like it shiny) or milk (if you like it brown and soft).
  • Turn the oven down to 375. Place the pie pan on a cookie sheet, anbake until the crust is a deep golden brown and the filling is bubbling, about 50-60 minutes.
  • Let cool completely before serving.
  • In a food processor, pulse the flour, sugar, salt, butter and shortening until the mixture looks golden and resembles coarse cornmeal.

BLUE-RIBBON APPLE PIE



BLUE-RIBBON APPLE PIE image

Categories     Dessert     Bake     Christmas     Thanksgiving     New Year's Eve     Apple     Fall     Winter

Yield 8 servings

Number Of Ingredients 9

1 (15 oz) pkg refrigerated pie crusts, room temperature
1 large egg, separated
7 medium apples, peeled, cored and sliced
1 Tbsp lemon juice
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 1/4 tsp ground cinnamon
3 Tbsp cold unsalted butter, cut into small pieces
1 Tbsp sour cream

Steps:

  • Lightly grease a 9-inch pie plate. Roll 1 pie crust on lightly floured surface into 11-inch circle. Transfer crust to prepared pie plate. Trim dough leaving 1/2-inch overhang; brush with egg white. Set aside. Preheat oven to 450 degrees. Place apple slices in large bowl; sprinkle with lemon juice. Stir together sugar, flour and cinnamon in small bowl. Add to apples; toss to coat apples evenly. Spoon apple mixture into pie crust; place butter pieces on top of apple mixture. Moisten edge of crust with water. Roll second crust into 11-inch circle. Place on top of filling. Trim, leaving about 1/2-inch overhang. Seal edge. Cut slits into crust at 1/2-inch intervals around edge to form flaps. Press 1 flap in toward the pie center and next flap out toward pie plate rim. Continue around pie edge. Cut 4 slits in top of dough to allow steam to escape. Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use. Bake pie for about 10 minutes; reduce oven temperature to 375 degrees. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20-25 minutes.

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and slice the apples thinly. This will help them cook evenly.
  • Add some spices to the apples. Cinnamon, nutmeg, and allspice are all classic choices. You can also add a bit of sugar or brown sugar to taste.
  • Don't overfill the pie crust. Leave about 1 inch of space around the edges so that the filling can bubble up.
  • Bake the pie until the crust is golden brown and the filling is bubbling. This will usually take about 45-50 minutes.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Apple pie is a classic American dessert that is perfect for any occasion. With its flaky crust, sweet and tangy filling, and warm spices, it's sure to please everyone at your table. So next time you're looking for a delicious and easy dessert, give this blue ribbon apple pie recipe a try.

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