Blue ribbon apple pie
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Blue ribbon apple pie
  Apple    Pie  
Last updated 6/12/2012 1:09:20 AM. Recipe ID 36241. Report a problem with this recipe.
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      Title: Blue ribbon apple pie
 Categories: None
      Yield: 1 Servings
      2 c  All-purpose flour
      1 ts Salt
      1    Stick chilled unsalted
           -butter, sliced
    1/3 c  Chilled vegetable shortening
    1/3 c  Sugar
      1 lg Egg, well beaten
      1 ts Distilled white vinegar
      2 tb Ice water, approximately

    2/3 c  Packed dark brown sugar
    1/4 c  Fresh lemon juice
      1 tb Vanilla extract
  1 1/4 ts Cinnamon
    1/2 ts Salt
    1/2    Stick unsalted butter
      4 lb Tart green apples, cut 1/4",

    3/4 c  All-purpose flour
  4 1/2 tb Sugar
      2 tb Unsalted butter
      3    Heath (1.4 oz) toffee bars,
      1 lg Egg beaten with:
      2 tb Water (glaze)
  For crust, combine flour and salt in medium bowl. Cut in butter and
  shortening with fork till mixture resembles coarse meal. Stir in
  sugar, egg and vinegar. Mix in just enough ice water, 1 tbsp at a
  time, to form dough that holds together. Divide dough in half,
  flatten each half into disc, wrap each in plastic and chill 4 hours.
  For filling, combine ingredients (except apples and butter), add
  apples and toss to coat. Melt butter in large skillet over medium
  high heat. Add apple mixture and cook till apples are slightly
  softened, about 10 minutes. Cover and chill. Preheat oven to 350. On
  a floured surface, roll out 1 dough piece to 14 diameter. Transfer
  to a 9 deep dish glass pie dish. Trim edges leaving 1/2 overhang.
  Fold overhang under and let rest on rim of dish. Line crust with
  foil. Fill with dried beans and bake 10 minutes. Remove beans and
  foil. Bake crust till crust has set but has no color, about 5
  minutes. Remove and cool, leave oven on. For streusel, combine flour
  and sugar in bowl. Using fork mix in butter till coarse meal forms.
  Stir in toffee. On lightly floured surface, roll out 2nd dough disc
  to 14 diameter. Mound apple filling in prebaked pie crust. Sprinkle
  streusel over filling. Top with dough round. Trim dough leaving 1/2
  overhang. Gently pinch crust edges together to seal. Brush pie with
  glaze. Cut 5 slits in pie top to allow steam to escape. Bake until
  crust is golden and apples are tender, about 55 minutes. Cool pie 1
  hour. Serve with good quality vanilla ice cream. 

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Recipe ID 36241 (Apr 03, 2005)

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