American Pie Council - Americas best harvest pies: apple, pumpkin, berry, and more !

Copyright 2016 by 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. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc. , a Delaware corporation. www.skyhorsepublishing.com 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-5107-0220-2 e-ISBN: 978-1-5107-0855-6 Printed in China Introduction Fruit pies have always been my favorites. The variety of fruit available in the fall provides ample opportunity to be creative. Unique fruit and berry pies are becoming more common in our National Pie Championships, and our judges are awarding high marks for creativity and interesting flavor combinations.

These days we can enjoy a specific fruit, or combinations of fruit and berries, even when certain fruits arent in season. Local supermarkets are providing year-round ingredients and supplies to produce a good pie at any time. However, its always good to pay attention to what is in season in your part of the country. Locally grown fresh fruits are especially delicious in your pies, whether used for the entire filling or even just the garnish! As executive director of the American Pie Council, I have the opportunity to sample pies from the best bakers in America. We, at the council, believe in the total enjoyment, consumption, and pursuit of new and creative pies. We also believe that the art of pie making shouldnt be forgotten.

We believe that the pursuit of finding the perfect pie should be ongoing and eternal. It is in this spirit that we continue to meet and hold the APC National Pie Championships every year in Orlando, Florida, to determine who makes the best pies in America. In April, commercial, amateur, and professional bakers come from all over the country to see who bakes the best pies in America. The competition lasts two days and there is much deliberating over which ones are best. The American Pie Council, founded in 1983, is the only organization dedicated solely to pie, Americas favorite dessert. In the months before the event, two hundred judges (food professionals, chefs, cookbook authors, food editors, suppliers to the pie industry, and everyday pie lovers) are chosen, and in April each year, pie bakers from all over the country descend upon Orlando, to compete.

Pies are entered into five divisions: commercial, independent/retail bakers, amateur bakers, professional chefs, and junior chefs, and then further divided into commercial price points and flavor categoriesand then the judging begins. Approximately one thousand pies are judged each year over the course of two days and then the awards are presented. Each entrant hopes his or her pie will be the best! If you would like to be involved, please contact us at www.piecouncil.org for more details. Come join us! CONTENTS Apple Gratz Grand Apple Pecan Caramel Pie Heidi CV Neidlinger Schuylkill Haven, Pennsylvania 2006 APC Crisco National Pie Championships Amateur Division, 3rd Place Ingredients CRUST 2 cups plus 4 tablespoons all-purpose flour 2 tablespoons sugar 1 teaspoon salt 8 tablespoons (4 oz.) cream cheese, chilled and cut into inch cubes 8 tablespoons frozen butter 4 tablespoons frozen Crisco 6 to 10 tablespoons ice-cold water GLAZE cup packed brown sugar 1 tablespoon butter, melted 1 tablespoon light corn syrup 1 cup whole pecan halves FILLING 4 to 5 pounds Granny Smith apples, peeled, cored, and sliced cup sugar and a sprinkle of cinnamon cup packed brown sugar 3 tablespoons flour teaspoon cinnamon Dash ground nutmeg Directions For the crust: Mix flour, sugar, and salt in a medium bowl. Rub the cream cheese into the flour mixture until it resembles cornmeal. Grate the butter and shortening into the mixture.

Mix again until it resembles cornmeal. Stir in the ice-cold water a little at a time with a fork until the dough clumps and you can form a ball. Make two balls, cover with plastic wrap, and refrigerate overnight. For the glaze: Combine brown sugar, butter, and corn syrup. Spread this mixture evenly into greased glass pie plate. Set aside. Set aside.

Remove dough ball from refrigerator and shape into a disc. Roll out on a floured board into a 14-inch circle and then place into the glass dish on top of the prepared glaze and nuts, fitting sides and bottom of dish. Let edges hang over until filling is ready. Refrigerate until ready to use. For the filling: Preheat oven to 425F. Mix sliced apples with sugar and sprinkle with cinnamon.

In a large skillet, cook apples about 10 minutes until slightly tender and set aside. In a small mixing bowl, mix brown sugar, flour, cinnamon, and nutmeg, then set aside. Remove prepared crust with glaze from refrigerator. Take half of the cooked apples and spread evenly into the crust that is sitting on top of the nuts/glaze. Then sprinkle evenly with of the flour/sugar mixture. Repeat this process with remaining apples and flour mixture.

Take second dough ball out of refrigerator and roll out onto floured surface into a 14-inch circle. Place on top of apples. Take sides of both crusts and tuck under. Flute edges of pie. With a knife, cut slits into top of pie to vent. Cover edges with pie ring and bake 50 to 60 minutes.

Put pie on cooling rack when done baking. After only 5 minutes, flip pie onto a heat-proof plate, and let cool totally before serving (about 2 hours). Simply Divine Cinnamon Roll Raisin Apple Pie Karen Hall Elm Creek, Nebraska 2011 APC Crisco National Pie Championships Amateur Division, 1st Place, Apple Ingredients CRUST 3 cups unbleached flour 1 cup plus 1 tablespoon butter-flavored Crisco, cold teaspoon baking powder 1 egg 1 teaspoon sea salt cup plus 1 tablespoon ice water 1 tablespoon sugar 1 tablespoon rice vinegar FILLING 7 apples, peeled, cored, and thinly sliced cup butter, melted cup granulated sugar cup light brown sugar, packed 1 teaspoons cinnamon 2 tablespoons flour cup raisins CINNAMON ROLL TOP 8 oz. package refrigerated crescent rolls 2 tablespoons butter, melted 2 tablespoons sugar 2 teaspoons cinnamon ICING FOR CINNAMON ROLL TOP 2 oz. cream cheese, softened 1 cup powdered sugar 1 tablespoon butter, softened 1 tablespoon milk Directions For the crust: In a large bowl, combine flour, baking powder, salt, and sugar. With a pastry blender, cut in Crisco until mixture resembles coarse crumbs.

In a small bowl, beat egg, water, and vinegar together. Add egg mixture slowly to flour mixture while tossing with fork until mixture is moistened. Do not overmix. Divide dough and shape into 3 balls, flattening each to form 3 discs. Wrap each disc with plastic wrap and refrigerate at least 30 minutes before using. Makes 3 single crusts.