Blue Ribbon Apple Pie

By á-43751

Shawna

Ingredients

• Crust
• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup cold Land O Lakes® Butter, cut into chunks
• 6 to 9 tablespoons cold water
• Filling
• 1/2 cup sugar
• 1/4 cup firmly packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 medium (6 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
• 1 tablespoon Land O Lakes® Butter
• 1 teaspoon sugar

Preparation

Step 1

Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.

Heat oven to 400°F.

Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.

Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.