Email to Phil      

Dorothy Walker's Blue Ribbon Apple Pie

Recipe Introduction


Dorothy has been entering her creations in the Grange Fair Contest for about 40 years. Her creations are also available at the Bellfonte Farmer Market, Bellfonte PA in State College PA area for those of you who get to PSU. Her prize winning sticky buns are also on this site.






List of Ingredients



• Crust:
  
• 2 cups flour
  
• 1 teaspoon salt
  
• 1 cup crisco
  
• 1 tablespoon vingear
  
• 1/3 cup milk
  
• Filling:
  
• 2 pounds [aprox 10-12] Ida Red or Nothern Spy apples, peeled and sliced
  
• 3/4 cup fresh [or frozen] cranberries
  
• 1/2 cup chopped nuts, any kind [see note about prize pie]
  
• Mix:
  
• scant cup sugar
  
• 1 1/2 ts ground cinnamon
  
• 2 tablespoons flour
  






Instructions



1. Crust:
   
   
2. Mix flour, salt and shortening until if forms a soft dough then add the vinegar and milk. Mix well. Wrap dough in plastic wrap and refigerate overnight.
   
   
3. The Pie:
   
   
4. Roll out half the dough on a foured surface and lay in plate.
   
   
5. Mix the sugar, cinnamon and flour. Sprinkle a tablespoon of this mix over the bottom of the crust. Add the remainder of the cinnamon sugar mix to the fruit and stir together. Pour into pie shell.
   
   
6. Roll out the top crust and make small slits in it with the handle of a fork to let out steam while baking.
   
   
7. Brush water onto the rim of the bottom crust and lay the top crust over the filled pie shell, pinching the edges of the top and bottom crusts together.
   
   
8. Optional: Sprinkle sugar over Top.
   
   
9. Bake at 450F for 15 minutes, then reduce heat to 350 and bake 45 minutes more.One 10 inch Pie.
   
   






Final Comments


Her secret? At age 71 she has learned "I take patience with it and I only buy the best ingredients."
PA Grange Fair 2000

CDT Wens Aug 30th, 2000