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2006 Spring Ledge Farm Apple Pie
Contest
Winning Entry - Deborah Krajcik
Apple Varieties:
Backyard Apple Tree - I don't know the variety!
Crust:
2
Cups Flour, 1tsp. salt, 2/3 Cup Shortening, 6 tsp. water, 1 egg
yolk, (sprinkle 1 tsp. sugar & 2/3 tsp flour on bottom
crust).
Filling:
8-10 apples,
peeled & cored, 3/4 Cup sugar, 3 Tbs. flour, 1 tsp.
cinnamon, dash nutmeg, dash salt, 2 Tbs. butter melted, 1 Tbs.
lemon juice.
Brush top crust
with 1 egg white mixed with 1 Tbs. water then sprinkle with
sugar.
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2004 Spring Ledge Farm Apple Pie
Contest
Apple Cheesecake Winner
Winning Entry - Suzanne Levine
Crust:
1
cup graham cracker crumbs ; ¾
cup finely chopped pecans; 3
Tbs. Granulated sugar; ½
tsp ground cinnamon; 2
Tbs. Unsalted butter - melted
Filling:
16 oz low fat
cream cheese - softened; ½
cup granulated sugar; 1
tsp vanilla extract; 2
large eggs
Topping:
4 cups peeled and
thinly sliced apples (Gala or Jonathan or Granny Smith);
½ tsp. Ground
cinnamon; 1/3
cup granulated sugar; ½
cup chopped pecans; Confectioner
sugar for dusting
1. Preheat oven to 325F. Spray an 8" springform baking
pan with non-stick cooking spray.
2. For the crust - mix all the ingredients in a bowl and
press onto the bottom of the pan. Bake for 10 minutes, remove
from oven and let cool. Leave oven on.
3. For the filling - Beat the cream cheese, sugar and vanilla
on medium speed until well-blended. Blend in the eggs one at a
time. Scrape down the sides of the mixing bowl and pour the
mixture over the crust.
4. For the topping - Put the sliced apples in a bowl and toss
with the cinnamon and sugar. Spoon the apple mixture over the
filling and sprinkle with pecans.
5. Bake 1 ¼ hours or until the center is set. Let cake cool
before removing from the pan.
6. Transfer cake to serving plate. Dust top lightly with
confectioner’s sugar before serving.
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2004 Spring Ledge Farm Apple Pie
Contest
Traditional Apple Pie Winner
Winning Entry - Cindy Patten
Crust:
(Makes
one double crust) 2 Cups flour; 1 small egg
beaten; 1 Tbl. Sugar; 1/2 Tbl. Vinegar; 3/4
tsp. Salt; 1/4 Cup Water; 3/4 cups Lard.
In a large bowl, sift together
flour, sugar and salt. With a pastry blender cut in lard
until mixture resembles coarse crumbs. Mix together egg,
vinegar and water, then add flour mixture and mix until dough is
moist enough to form a ball. Wrap in plastic and chill for
30 minutes. Divide dough in half and on a lightly floured
linen towel, roll one half into a 12" circle. Press
dough into pie plate and place in freezer while preparing the
filling.
Filling:
4-5 cups
Pared/Cored/Sliced MacIntosh & Cortland apples; 1/4
cup flour; 1 cup granulated sugar; 1/4 cup brown
sugar; 1 tsp. apple pie spice; 2 Tbl. Butter;
3 Tbl. Milk.
Preheat Oven to 375F
Sprinkle bottom of pie plate with a bit of sugar and flour
mixture. Layer apples and sprinkle the sugar/spice/flour
mixture , repeating until pie pan is full. Pour milk over
the filling, dot with butter and roll top crust the same as
bottom crust. Decorate as you like remembering to cut a
bit for steam vent. Bake at 375F for 30 minutes, turning
oven down to 350F for another 20-30 minutes until golden
brown.
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2003 Spring Ledge Farm Apple Pie
Contest
Winning Entry - Nancy Smith
Pie Crust
1 Cup flour
1/4 tsp. salt
1 Tbls. sugar
3 Tbls. lard, chilled
3 Tbls. unsalted butter, chilled
1/4 Cup cold heavy cream or ice water
In a large bowl or the bowl of a food processor, combine
flour, salt and
sugar. Cut the lard and butter into the flour until it
resembles coarse
meal. Add the cream gradually and mix until the dough
comes together and
forms a ball. Lightly knead the dough until smooth and
refrigerate, well
wrapped, until needed, at least 30 minutes. Makes one 9
inch pie shell.
Apple Pie Filling
6-7 apples, peeled, cored and sliced (I like cortlands best)
Brown sugar a good amount
granulated sugar, maybe half of brown sugar
cinnamon
butter
flour
Mix together sugars, add a bit of flour, maybe a couple of
tablespoons. set
aside. Peel apples and slice making a layer with half the
apples. Sprinkle
brown sugar over apples sprinkle a little cinnamon, do another
layer of
apples, sprinkle with a little more brown sugar, cinnamon and
dot with
butter. Place your top crust. Make a few slits on top to release
steam, you
can also brush your crust with a little heavy cream to make it a
nice golden
color. experiment with the sugars to make it your own.
Bake at 350F for 1 hour.
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2002 Spring
Ledge Farm
Apple Pie
Contest
Winning Entry - Terry Berube
Crust:
2 1/2 cups flour, 1t white sugar, 1 t salt,
1/2 Cup shortening, 8 T butter
Filling:
2 1/2 lbs. Granny Smith peeled & cored
& cut into /4" slices. 3/4 cup sugar, 3 T flour,
1/2 t cinnamon, 1/8 tsp salt.
Place filling in crust
Dot filling with 2 T butter, layer top crust
with 2tsp sugar & 1/8 tsp cinnamon.
Bake:
Bake at 425 F for 30 minutes, 350 F for 35-45
minutes.
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2001 Spring
Ledge Farm
Apple Pie
Contest
Winning Entry - Amy Gignac
Crust:
1 cup oats - 3/4 cup brown sugar - 1/4 tsp
salt - 1 cup flour - 1 stick butter (softened) - mix on low
speed and press into bottom of pie plate.
Filling:
5 large MacIntosh Apples, peeled and diced - 1
Tbs. Apple pie spice - 1 Tbs. lemon juice - 1 Tbs. honey - 2
Tbs. Maple Syrup - toss & spoon into pie crust.
Filling:
3/4 Cup flour, 1/2 cup brown sugar, 3 Tbs.
Maple Syrup, 3/4 stick butter (softened) - mix on low speed
& spoon on top of pie.
Bake:
Bake at 375 F for 30-45 minutes.
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1997
Spring Ledge Farm
Apple
Pie Contest
Winning Entry - Ade Lauridsen
Crust:
1 3/4 Cup Unbleached Flour 9 Level Tbl.
butter-flavored Crisco shortening 1/2 Tsp. salt 4 Tbl ice water
Cut shortening into flour and salt with a pastry blender until
mixture is consistency of small peas and cornmeal. Sprinkle with
water and mix lightly with fork until dough holds together.
Divide into 2 balls. Roll out on lightly floured surface.
Filling:
1 Quart peeled and sliced Cortland apples. - 1
cup white sugar - 1 tsp. ground cinnamon - 1/8 tsp. mace - 1/8
tsp nutmeg - 2 Tbl. butter cut into small pieces Mix apples,
sugar and spices, put one crust in a pie plate. Put in the apple
mixture, dot with butter, cover with top crust.
Bake:
Pre heat oven to 350. Bake for approx. 1 hour
(until filling is bubbly). Enjoy!
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1998
Spring Ledge Farm
Apple
Pie Contest
Winning Entry - Astrid Berger
Crust:
2 1/4 C. all-purpose flour 1 T sugar 1/2 t.
salt 1/2 C. unsalted butter (cold) 1/3 C. Vegetable shortening
(cold) 4 T. ice cold water
Filling:
6 C. sliced Cortland apples 3/4 C. sugar 1/2
t. cinnamon 3/4 t. vanilla extract 3 T. all purpose flour 1/8 t.
salt Directions: Crust - Mix together dry ingredients, cut
butter into mix, then cut shortening into mix. Sprinkle water
over mix and gather pastry into two balls. Press into discs,
wrap and refrigerate. Filling - Mix ingredients together and
fill crust. Dot filling with 2 tablespoons of unsalted butter
and cover with top crust. Sprinkle with mix of 2 teaspoons of
sugar and 1/8 teaspoon cinnamon.
Bake:
425F for 30 minutes then reduce heat to 350F
and bake for another 30 minutes.
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1999
Spring Ledge Farm
Apple
Pie Contest
Winning Entry - Mary Gutgsell
Ingredients:
1 unbaked 9 inch crust. 2 large apples or 6
small (Cortland) peeled & sliced 1/2 C. sugar 1/4 C. corn
starch 3 eggs 1/2 C. melted butter 1 t. vanilla extract
Directions:
Combine the sugar and cornstarch. Whisk in the
eggs. Stir in the butter, syrup and vanilla. Fold in half of the
apples. Pour into the crust. Place the remaining apples in
overlapping circles on top. Sprinkle with cinnamon and
sugar.
Bake:
375F oven for 50 minutes or until center is
set. Cool on wire rack. Enjoy.
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2000
Spring Ledge Farm
Apple
Pie Contest
Winning Entry - Marilyn Lyons
Ingredients:
8 cups apples - 'Cox Orange Pippen', 'Spritzenberg',
'JonaGold', 'Cortland' 1/3 cup sugar 1T. cornstarch 1/4 tsp.
salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg pinch of ginger 1 T.
lemon juice 1/8 tsp. lemon rind
Directions:
Combine sugar, salt, cornstarch and spices. In
a large bowl, toss apples with lemon juice and rind. Add sugar
mixture to apples & toss to coat. Line a 10 inch pie plate
with pastry. Place apples in crust and top with remaining crust.
Lightly brush with milk and sprinkle with sugar. Cut slits in
crust.
Bake:
425F for 15 minutes. Reduce to 350F & bake
for 30 additional minutes.
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