American Pie Council American Pie - Americas Best Pies 2014-2015: Nearly 200 Recipes Youll Love

Editors Note: Crisco is a trademark of The J. M. Smucker Company. The Great American Pie Festival and the National Pie Championships are trademarks of American Pie Council. Copyright 2014 by the American Pie Council and Linda Hoskins All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles.

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Print ISBN: 978-1-62914-672-0 Ebook ISBN: 978-1-62914-857-1 Printed in China As the Executive Director of the American Pie Council, I wanted to be able to share our awardwinning collection of recipes with you. Weve added some new categories, like Innovation, to the APC National Pie Championshipsthese recipes will bring you traditional pie baking recipes with new, innovative twists on flavors and concepts. This collection of 200 recipes guarantees to get your mouth watering in the first few pages. The American Pie Council, founded in 1983, is the only organization dedicated solely to PIE, Americas favorite dessert. We believe in the total enjoyment, consumption, and pursuit of PIE. We believe that the art of PIE making shouldnt be forgotten.

We believe that the enjoyment of PIE should be continued. We believe that the pursuit of finding the perfect PIE should be eternal. And it is in these beliefs that we hold the APC National Pie Championships every year. Usually in the month of April, the APC Crisco National Pie Championships is held to determine who makes the best pies in America. Pie Bakers from all over the country descend upon Celebration, FL to compete. Pies are entered into five divisions: commercial, independent/retail bakers, amateur bakers, professional chefs, and junior chefs.

The entries are then divided into price point and flavor categories. Then, the judging begins. Close to one thousand pies are judged each year over the course of three days. Two hundred judges (food professionals, chefs, cookbook authors, food editors, suppliers to the PIE Industry, and everyday PIE lovers) are chosen in the months before the event. And then the best pies are chosen. We would love for you to come to the National Pie Championships and experience this pie baking extravaganza first hand.

You can come as a contestant, volunteer, pie judge, or simply to take it all in. Being a part of our pie baking family is an experience you wont want to miss. I hope you enjoy this new collection of recipes as much as our pie bakers enjoyed being a part of the National Pie Championships. We hope to see you at the National Pie Championships soon! To learn more about the American Pie Council and membership, visit www.piecouncil.org Read the recipe in its entirety before beginning. Make sure you have all of the ingredients and utensils and that you understand all of the directions. Many mistakes have been made by skipping steps.

All ingredients for the piecrust should be cold. It even helps to have cold bowls and utensils. Dont overwork or over-handle the dough. Your shortening/butter should be coated with flour mixture, not blended with it. To ensure that your bottom crust is finished, bake pie in the lower third of the oven. You may have to cover the edges with foil or a crust protector to avoid overbrowning the edges.

Make sure that all of your ingredients are really fresh. Try making fruit pies when the fruits are in season to ensure a wonderful pie. How to crimp the perfect pie Carefully transfer the dough into your Emile Henry pie dish. Fit the dough into the dish (avoid stretching). Trim the dough to 1 inch overhang and tuck it under itself to create a thick rim. APPLE-PRALINE PIE Raquel Hammond, St. APPLE-PRALINE PIE Raquel Hammond, St.

Cloud, FL
2005 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Apple CRUST 2 cups unbleached flour 1 cup cake flour 1 tablespoons sugar 1 teaspoon salt 8 tablespoons (1 stick) frozen unsalted butter, cut up cup plus 2 tablespoons frozen shortening, cut up 2 tablespoons vinegar 1 large egg yolk 4 to 5 tablespoons ice water, or as needed 1 large egg white with 1 tablespoon water added cup crushed cornflakes FILLING 5 cups Granny Smith apples, peeled, cored, and sliced 4 cups Braeburn apples, peeled, cored, and sliced cup apple cider cup sugar 3 tablespoons cornstarch teaspoon cinnamon teaspoon nutmeg teaspoon salt 2 tablespoons unsalted butter, cut up PRALINE TOPPING cup chopped pecans cup brown sugar cup unsalted butter Pinch of salt 2 tablespoons heavy cream teaspoon cinnamon For the Crust: Preheat oven to 425F. Whisk together dry ingredients in large bowl. Add the butter and shortening. Using a pastry blender, cut in fat until mixture resembles dry rice. Add egg yolk, vinegar, and a minimum amount of water. Lightly toss until mixture just begins to clump together.

If dough looks too dry, sprinkle on a little more water. Dough should cling together and feel pliable, but not sticky. Form dough into a cohesive ball on a piece of waxed paper by lifting opposite corners and pressing them together. Flatten into a 6-inch disk for single shell, or divide dough in half and make two disks for two-crust pie. Wrap dough in plastic wrap and refrigerate for at least 1 hour or even overnight (the longer the better). Soften dough at room temperature for a few minutes before rolling out.

Roll out bottom crust and line 9-inch pie plate. Roll out top crust and refrigerate both for 15 minutes. Whisk egg white and 1 tablespoon water together. Brush on the bottom crust. Carefully spread cup of crushed cornflakes on the bottom shell over the egg wash. For the Filling: Combine apples and cider in large pot.

Bring to boil, cover, and cook over medium-high heat for about 5 minutes, stirring once or twice. Drain apples, reserving juice. Transfer juice to small saucepan and reduce to cup over medium-high heat. Stir into apples and set aside to cool. In a small bowl, combine sugar, cornstarch, cinnamon, nutmeg, and salt. Stir into apple cider mixture.

Pour filling into pie shell and dot with butter. Attach top crust and flute edge. Poke several steam vents in top with fork or paring knife. Bake for 15 minutes in lower third of oven. Raise rack to center and bake an additional 45 to 50 minutes. Check halfway through baking and cover pastry with foil if browning too quickly.

Transfer pie to wire rack and cool. Apple-Praline Pie For the Topping: Melt butter in small saucepan. Stir in brown sugar, salt, cinnamon and heavy cream. Bring slowly to a boil. Remove from heat and stir in chopped pecans. Spread evenly over cooled pie and broil until topping bubbles and turns golden brown.