Apple pie Contest

November 2, 2007 at 11:26 pm 2 comments

I’ve had some lovely emails congratulating me winning our local harvest festival pie contest and quickly followed by requests for the recipe.  I’m glad to share it with you all.  I think this is a great pie for Thanksgiving.  Enjoy, and tell me how yours came out as well.   You can read the little article here.  There is a picture and mine is on the right, toward the bottom.

Pippin Apple Pie with Walnut Crumb Topping


Makes a 9″ double crust

2 1/2 Cups All Purpose Flour

1 Tbsp. Sugar

1/2 tsp. Salt

1 Stick Unsalted Butter, cold and cut into small pieces

4 Tbsp. Vegetable Shortening, cold and cut into small pieces

3 T Cold Water

1/2 tsp. Vanilla

In a medium sized bowl, toss the flour, sugar and salt together.  Add the butter and shortening and cut in with a pastry blender or two knives until crumbly.  Add vanilla and water together and drizzle over the flour/butter mixture.  Add just enough until it forms a dough and holds together.  Divide into two disks and chill in the refrigerator for at least an hour.  Roll out and prepare pie plate.

Walnut Crumb Topping

1 Stick Unsalted Butter

1/2 C. Golden Brown Sugar

1/2 tsp. Salt

1 tsp. Cinnamon

1 Tbsp. Vanilla

3/4 C. All Purpose Flour

1 C. Quick Cook Oats

1 C. Toasted Walnut Pieces

Cream the butter, sugar, salt, & cinnamon with a mixer until soft.  Mix in the flour, oats and nuts.  Refrigerate until pie is ready to go into the oven.

Pippin Pie Filling

10 Pippin Apples, peeled, cored and sliced

1 Stick of Unsalted Butter 

1/3 C. Sugar

1/3 C. Golden Brown Sugar

1 Tbsp. Cinnamon

1 Tbsp. Lemon Juice

Zest of One Lemon

1 Vanilla Bean, split and scraped

1/2 tsp. Salt

2 Tbsp. Flour

1/8 tsp. Nutmeg

1/2 tsp. Cider Vinegar

In a large pot, start to melt the butter with both sugars, vanilla bean, salt & cinnamon.  Add the apple slices and coat by stirring gently.  Add the lemon juice and zest and vinegar.  Cook on medium-high heat stirring frequently.  Apples will begin to become translucent, approximately 10 minutes.  Test to see that apples are cooked, but still firm.  At this point, sprinkle the flour over the top of the apples evenly and stir in.  Cook until the juices are thickened and shiny, about 1-2 minutes.  Take off the heat and pour filling into a 9″ prepared pie dish.  Cover with crumb topping leaving little holes open for venting and so the juices can bubble.  You may not need all the crumb topping.  Place pie on a piece of foil in the middle of your oven and bake at 350 for approximately 35 minutes, filling will bubble and topping will be browned.  Cool and enjoy with ice cream or cinnamon whipped cream.


Entry filed under: baking, cooking, Family, foodie.

Ok, so I’ve been a little busy I just had to state for the record

2 Comments Add your own

  • 1. imhelendt  |  November 3, 2007 at 8:46 am

    LOOKS DEEELISHH! BUt like it’s a bajillion calories. lol.

  • 2. Margie  |  November 5, 2007 at 1:24 pm

    Well, there’s not question why you won –


    Seriously, this looks fabulous, and the idea of walnut crumb topping is terrific. I gotta try this one!


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