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APPLE PIE RECIPES




Source of Recipe


FARMERS CONTEST
1st Place Winner
Mary Anderson
Lowell, Indiana

Crust
2 1/2 cups flour
1 level tsp. salt
1/2 lb. lard
4-6 tbsp. cold water

Place flour and salt in a large mixing bowl. Cut small teaspoon-sized pieces of lard into the flour (about 5 pieces at a time), with a hand pastry cutter or fork. When all the lard is worked into flour (should have a crumble-like look) start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equals parts, cover, and refrigerate while preparing apples. Note: This crust recipe is enough for two 9" apple pies, and the leftover dough can be frozen.

Filling
7 cups cut-up apples ( I recom-
mend Granny Smith or
Jonathan apples)
3/4 cup sugar
1 rounded tsp. cinnamon
1 tsp. lemon juice
1 tbsp. cold water
1 stick butter
1 level tsp. flour

In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir well. Cut tiny pieces of butter into apples, using 2/3 of the stick. Sprinkle flour over apple mixture and stir and toss well. Cover and set aside.
Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling surface and dough lightly, and roll out 1 crust for the bottom, and place in pie pan. Add apple mixture. Cut remaining butter into small pats. Roll out crust for top of pie. Place over apples. When the top crust is trimmed and pinched shut, cut several slits in it. Bake at 375ºF for about 70 minutes OR until crust is a light/medium golden brown.
2nd Place Winner
Mardi Brandeberry
Fostoria, Ohio

Filling
3/4 cup sugar
4 cups peeled, sliced apples
(Jonathan is a good choice)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. cornstarch
1 tbsp. grated orange peel
1/2 cup chopped pecans
1 tbsp. butter

Mix together sugar, apples, spices, and cornstarch. Let sit while preparing crust.

Crust
1 cup Crisco or lard
1 tsp. salt
2 1/2 cups flour
1 egg
5 tbsp. cold water
1 tbsp. vinegar

Cut shortening into salt and flour. Mix egg, water, and vinegar until well blended. Add liquid to flour mixture. Roll out 1/2 of dough and place in pan. Add apple mixture, sprinkle with pecans and orange peel, and dot with butter. Add top crust. Bake in a preheated 400ºF oven for 15 minutes. Reduce heat to 350ºF and bake 45 minutes more.
3rd Place Winner
Betty Pratt
Shawnee, Oklahoma

Crust
2 1/4 cups sifted all-purpose flour
1 tsp. salt
3/4 cup shortening
5 tbsp. water
Combine flour, salt, and shortening. Slowly add water until dough is the desired consistency. Divide in half, and roll on a floured surface. Makes two crusts.

Filling
5-6 cups pared, sliced tart apples
2 tbsp. flour
1 cup sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice

Turn into pastry-lined pan. Dot with 2 tbsp. butter. Place top crust over filling, seal, flute, and vent. Bake at 450º for 10 minutes, then at 375º for 35 to 40 minutes.