‘America’s Best Pie’ recipes

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Appealing Apple Caramel Pie

2007 APC Crisco National Pie Championships Amateur Division 1st Place Apple


For crust

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup Crisco shortening

1 teaspoon vanilla extract

6 tablespoons cold water

Milk, sugar and butter

For filling

8 apples, peeled, cored and sliced

2 tablespoons flour

1 cup sugar

¼ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon allspice

2 tablespoons butter

¼ cup caramel sauce

For the crust: Mix flour and salt in a large bowl. Blend in Crisco and add vanilla extract and cold water. Mix until dough is moist. Form dough into a ball and divide in half. Wrap dough in plastic wrap and refrigerate for 30 to 40 minutes.

For the filling: Preheat oven to 400 degrees. In a medium-sized bowl, combine flour, sugar, mixed spices and butter. Add apple slices and mix well.

Roll out bottom crust on wax paper, sprinkling the dough and wax paper with flour. Lift dough into 9-inch pie pan and gently press into the bottom of the pan. Place dots of butter on top of bottom crust. Add filling and dot with butter .

Roll out top crust on wax paper, sprinkling flour on the wax paper and dough. Cut the dough into approximately ½-inch strips. Lay the first two strips in an “X” shape in the center of the pie and lay the rest of the strips around the pie in alternating directions, overlapping and weaving each time. Trim the dough edges and fold the edge of the top crust lattice over the pie pan edge and pinch to seal. Brush top crust lattice with milk and sprinkle sugar on top.

Bake for about 50 minutes or until crust is golden. Just before serving, drizzle caramel sauce on top.

Karen Panosian, Celebration, Fla.

Blue Ridge Cherry Pie

2010 APC Crisco National Pie Championships Amateur Division 1st Place

Crisco Classic Cherry

n Ingredients

For crust

3 cups all-purpose flour

1 tablespoon plus 1or 1 ½ teaspoons sugar

1 teaspoon salt

1 cup plus 2 tablespoons Crisco shortening

½ cup ice water

1 egg slightly beaten

1 tablespoon vinegar

For filling

1 cup cherry juice

1 cup sugar

¼ cup cornstarch

4 cups pitted red cherries

2 tablespoons butter

½ teaspoon almond extract

½ teaspoon vanilla

1 or 2 drops red food coloring

For glaze



For the crust: Combine flour, 1 tablespoon plus 1 to 1½ teaspoons sugar and salt in large bowl. Cut in Crisco until all flour is blended to form pea-size chunks. Combine water, egg and vinegar in small bowl. Sprinkle over flour mixture, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball (you may not use all liquid). Divide dough into pieces. Flatten each piece and wrap in plastic. Refrigerate until chilled.

For the filling: Preheat oven to 375 degrees. In saucepan, combine cherry juice, sugar and cornstarch. Cook until mixture begins to thicken, but it need not boil. Allow to cool slightly. Add cherries and flavoring. Roll bottom crust and place into 9-inch pie plate. Roll out top crust and cut into strips to form a lattice top. Spoon filling into pastry-lined pie pan. Dot with butter and top with lattice crust. Brush with milk and sprinkle with sugar.

Bake 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm or at room temperature.

Emily Spaugh, Yadkinville, N.C.

Silky, Rich & Smooth Chocolate Pie

2011 APC Crisco National Pie Championships Professional Division 1st Place Crisco Classic Chocolate

n Ingredients

For crust

4 cups crushed Oreo chocolate sandwich cookies

1/2 cup butter flavored Crisco, melted

For filling

8-ounce package cream cheese

1 cup confectionary sugar

1 teaspoon vanilla

4 tablespoons chocolate pudding

½ cup cocoa

2¼ cups heavy whipping cream

1 cup chocolate chips, melted

For topping

2 cups heavy whipping cream

2 tablespoons sugar

1/4 cup milk

For the crust: Mix ingredients well together and press hard into pie pan. Chill until ready to use.

For the filling: In a cold mixing bowl, whip cream cheese, sugar and vanilla until smooth. Slowly add chocolate pudding, cocoa and whipping cream. Mix well. Add melted chocolate chips. Continue whipping on medium speed until filling is well-blended and firm. Spoon into chilled cookie crust and garnish with whip topping.

For the topping: Whip ingredients together on medium until stiff peaks form. Pipe a border around pie.

Optional: Chocolate curls /cookie crumbs to garnish pie

Susan Boyle, DeBary, Fla.

Octoberfest Pie

2008 APC Crisco National Pie Championships Amateur Division 1st Place Pumpkin

n Ingredients

For crust

18 whole cinnamon graham crackers

½ cup butter

4 tablespoons sugar

For filling: layer 1

8-ounce package cream cheese, softened

1/8 cup sour cream

1 small egg

¼ cup sugar

½ teaspoon vanilla

1 tablespoon flour

For filling: layer 2

8-ounce package cream cheese, softened

1 teaspoon vanilla

1½ cups powdered sugar

½ cup canned plain pumpkin

¼ teaspoon cinnamon

¼ teaspoon ginger

1/8 teaspoon cloves

8 ounces Cool Whip topping

For filling: layer 3

4-ounce package cheesecake-flavored pudding mix

½ cup milk

¾ cup plain canned pumpkin

¼ teaspoon ginger

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 cup Cool Whip topping

For the crust: Using a food processor, finely crumble the graham crackers. Add sugar, and then place in a bowl. Toss in melted butter until moistened. Using the back of a large spoon, press mixture into a 10-inch deep dish pie pan to form a crust. Freeze.

For layer 1: Preheat oven to 450 degrees. Using a mixer, beat well the softened cream cheese, sugar, and egg. Add in sour cream, flour, and vanilla. Pour into graham cracker crust. Cover the edges with foil. Bake as follows without opening the oven door: In a 450-degree oven, bake for 8 minutes. Decrease oven temperature to 250 degrees and continue baking for another 20 minutes. Turn off oven, and leave in oven for 15 minutes. Cool on a wire rack.

For layer 2: Using a mixer, beat softened cream cheese with vanilla. Add powdered sugar. Mix in pumpkin and spices. Fold in Cool Whip. Spread over cooled pie. Freeze.

For layer 3: In a bowl using a wire whisk, toss pudding and milk until thickened. Add in pumpkin and spices. Fold in Cool Whip. Spread over layer two. Refrigerate about 6 hours until firm.

Raine Gottess Coconut Creek, Fla.

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