American Pie Council - Americas best pies 2016-2017: nearly 200 recipes youll love

Editor's Note: Crisco is a trademark of The J. M. Smucker Company. The Great American Pie Festival and the National Pie Championships are trademarks of the American Pie Council. Copyright 2016 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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Cover design by Jane Sheppard Print ISBN: 978-1-5107-1169-3 Ebook ISBN: 978-1-63450-985-5 Printed in China Table of Contents APPLE COMSTOCK CARAMEL APPLE AND DATE PIE Carolyn Blakemore, Fairmont, WV 2015 APC National Pie Championships Amateur Division 1 st Place Comstock Apple CRUST 2 cups sifted flour 1 teaspoon salt 1 tablespoon sugar cup butter-flavored shortening 4 tablespoons water, cold FILLING cup caramel sauce cup dates, chopped 1 tablespoon lemon juice 1 tablespoon orange juice 1 tablespoon orange marmalade cup sugar 1 (21-oz.) can Comstock apple pie filling teaspoon salt 3 tablespoons tapioca 3 tablespoons cornstarch 1 teaspoon apple spice teaspoon nutmeg 1 teaspoon cinnamon CRUMBLE cup brown sugar 2 tablespoons flour teaspoon cinnamon 2 tablespoons butter For the Crust: Preheat oven to 400 degrees. Sift flour, salt, and sugar. Cut in shortening with a pastry blender. Sprinkle water on mixture, one tablespoon at a time. Stir with a fork, form a ball. Cover with wax paper.

Chill until ready to roll out. For the Filling: In a bowl, combine caramel sauce, dates, lemon juice, orange juice, and marmalade, and mix together. Add sugar, salt, tapioca, cornstarch, and spices. Mix. Stir in 1 can of Comstock apple pie filling. For the Crumble: In a cup, stir together crumble ingredients until crumbly.

Sprinkle 2 tablespoons of crumble on bottom of crust. Spoon filling into crust, and sprinkle the remaining crumble over the top. Cover with a top crust. Bake 40 minutes, covering the edge with foil. Comstock Caramel Apple and Date Pie SLICE OF APPLE SPICE Marie Salino, Ithaca, NY 2013 APC National Pie Championships Professional Division Honorable Mention Apple CRUST 1 cups flour teaspoon salt cup Crisco, chilled cup ice water dash of lemon juice FILLING 7 cups apples (Granny Smith recommended) cup brown sugar cup granulated sugar 1 teaspoon cinnamon 1 teaspoon vanilla 2 tablespoons hot pepper jelly cups cheddar cheese, shredded cup flour TOPPING 1 cup flour dash of cayenne pepper cup brown sugar cup butter, chilled For the Crust: Preheat oven to 395 degrees. Put flour, salt, and Crisco in bowl.

Cut in until it forms crumbs. Mix in ice water and lemon to form a dough ball. Do not over mix. Roll out dough and put in your pie dish. Crimp around all the edges on the crust. Set aside.

For the Filling: Peel and thinly slice all your apples into a large bowl. Mix in your sugars, cinnamon, vanilla, and hot pepper jelly. Let them set for 10 minutes until they form juice. Add cup of flour and mix. Put shredded cheddar cheese in bottom of pie crust, and add your apple mixture. For the Topping: Mix flour, cayenne pepper, and brown sugar in a bowl.

Cut in butter until the texture becomes crumbly. Sprinkle over apple mixture. Bake in the oven at 395 degrees for 15 minutes. Turn oven down to 350 degrees and bake for another 45 minutes. Let rest before you slice. APPLE RHUBARB CRUMB PIE Evette Rahman, Orlando, FL 2013 APC National Pie Championships Professional Division 1 st Place Apple CRUST 2 cups flour 2 tablespoons sugar 1 teaspoon salt teaspoon baking powder cup shortening cup unsalted butter 1 tablespoon vinegar cup heavy cream FILLING 6 cups cooking apples, peeled, cored, and sliced 1 cup rhubarb, sliced 2 teaspoons lime juice 1 tablespoons unsalted butter, cubed 1 cups sugar 3 tablespoons minute tapioca 2 tablespoons cornstarch teaspoon cinnamon teaspoon nutmeg TOPPING 1 cup flour cup brown sugar cup unsalted butter, cubed teaspoon cinnamon For the Crust: Preheat oven to 375 degrees.Mix dry ingredients together for the crust.

Cut in shortening and butter. Add vinegar and cream. Mix together well. Form into two disks and refrigerate for 1 hour. Roll out one disk and place in deep dish pie plate. For the Filling: Mix filling ingredients together and fill pie plate.

Roll out remaining dough and cut into strips. Place several strips across filling, leaving space in between. Bake for 40 minutes. For the Topping: Mix together topping ingredients thoroughly, until crumbly. Sprinkle over pie and bake an additional 15 minutes. Cool completely before serving.

ALMIGHTY APPLE PIE John Sunvold, Winter Springs, FL 2014 APC National Pie Championships King Arthur Flour Apple 1 st Place CRUST cup water 1 tablespoon sugar teaspoon salt 8 tablespoons unsalted butter 8 tablespoons lard 2 cups King Arthur flour CARAMEL AND PECAN LAYER 30 Kraft caramels cup milk cup pecans CREAM LAYER 6 oz. cream cheese, softened cup powdered sugar 6 oz. Cool Whip APPLE LAYER 78 cups apple (1-inch pieces) 4 tablespoons butter 1 cup brown sugar 3 tablespoons cornstarch 12 teaspoons cinnamon cup frozen apple juice concentrate For the Crust: Mix water, sugar, and salt. Set aside. Place cold butter, cold lard, and flour in food processor and pulse until butter is the size of peas. Add water mixture and pulse until a dough forms.

Place in plastic bag, shape into a disk shape, and chill overnight. Roll out crust and blind bake for around 30 minutes at 350 degrees, or until lightly browned. Cool. For the Caramel: Melt the caramels with milk. Reserve one-third of this caramel. Chill. Chill.

For the Cream: Mix softened cream cheese and powdered sugar. Fold in Cool Whip. Spread on top of caramel and pecans. Swirl in the reserved caramel into the cream layer. Chill. For the Apples: Place all ingredients in a covered baking dish at 350 degrees for 30 minutes.

Gently stir and check to see if apples are soft. Continue to bake, checking every 5 minutes. Bake until apples are soft. Cool and chill. Spread on the chilled cream later. Chill.

Top with favorite whipped topping, caramel sauce, and/or nuts, as desired. Almighty Apple Pie HAPPY APPLE-COT GINGER PIE David Harper, Lone Rock, WI 2014 APC National Pie Championships Amateur Division 2 nd Place King Arthur Flour Apple CRUST 2 cups King Arthur flour 2 teaspoons salt 1 cup butter-flavored Crisco 10 tablespoons water, cold CREAM FILLING cup sugar 2 tablespoons cornstarch 2 egg yolks 1 cup half-and-half 1 teaspoon vanilla 1 tablespoon butter APPLE PIE FILLING 4 tablespoons butter 1 heaping tablespoon flour 3 tablespoons white sugar 3 tablespoons brown sugar dash of cinnamon dash of nutmeg 2 pounds cooking apples, peeled, cored, and sliced 1 tablespoon lemon juice cup apple cider cup candied or crystallized ginger, chopped into small pieces 1 cup apricot preserves 1 egg, beaten with 1 tablespoon water sprinkling of white sugar For the Crust: Preheat oven to 375 degrees. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk, divide disk into two equal parts.