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

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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

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.