prize winning apple pie recipe

Written ByJenny Smyth Posted on
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The Best prize winning apple pie recipe

I’ve been perfecting my prize-winning apple pie recipe for years, and it’s still a favorite among my family and friends. The combination of tender apples, flaky crust, and sweet spices is a match made in heaven. I love how the aroma of cinnamon and nutmeg wafts through the kitchen, making everyone’s mouth water in anticipation.

My kids can’t get enough of it, and I’m sure your family will feel the same way. I’ve served it at countless gatherings, from casual dinner parties to holiday feasts, and it never fails to impress. The best part?

It’s incredibly easy to make and requires minimal fuss – just mix, roll, bake, and voilà! You’ll be enjoying a slice (or two) in no time. I like to think that this pie is more than just a dessert – it’s a taste of tradition, comfort, and warmth.

And with its relatively short baking time and simple ingredients, it’s perfect for any occasion or even a weeknight treat. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to become a staple in your household. I’ve experimented with various types of apples over the years but have settled on Granny Smith for their perfect balance of sweetness and tartness.

Of course, you can always experiment with other varieties to find your favorite combination.

Prize Winning Apple Pie

4.7 from 1210 votes

A classic apple pie recipe that won first prize at the county fair. This pie features a flaky crust and a sweet, spiced apple filling.

Prep Time25 mins
Cook Time60 mins
Resting Time0 mins
Total Time85 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Crust

2 and 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Filling

6 to 7 apples, peeled, cored, and sliced (about 6 cups)
3/4 cup sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice

For the Egg Wash

1 large egg
1 tablespoon milk

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar.
3Add the cubed butter and use a pastry blender or fork to cut it into the flour until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one of the dough discs into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the edges, leaving about 1/2 inch of overhang.
9In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
10Mix well to ensure the apples are evenly coated.
11Spoon the apple mixture into the pie crust, mounding slightly in the center.
12Roll out the second dough disc into a 12-inch circle.
13Place it over the filling.
14Trim the edges, leaving about 1/2 inch of overhang.
15Crimp the edges to seal.
16Cut slits in the top crust to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make an egg wash.
18Brush the top crust with the egg wash and sprinkle with sugar if desired.
19Place the pie on a baking sheet and bake at 425°F for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
20If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.
21Allow the pie to cool on a wire rack for at least 1 hour before serving to allow the filling to set.
22Serve warm with a scoop of vanilla ice cream if desired.

🔧Equipment

9 inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 250mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a deeper flavor, use a variety of apples such as Granny Smith, Honeycrisp, and Jonagold. You can also add a streusel topping for extra crunch.

Watch Video Of How Prize Winning Apple Pie Works

This prize-winning apple pie recipe is always a hit at family gatherings and special occasions alike! Its simplicity belies its impressive presentation – golden brown crust giving way to tender apples within.

Store leftovers (if there are any!) in an airtight container at room temperature for up to three days or freeze for longer storage; when reheating leftovers or serving at room temperature simply place on a baking sheet lined with parchment paper in your oven at 350°F (180°C) until warmed through.

❓ Frequently Asked Questions About Prize Winning Apple Pie

Q: What type of apples are best for this recipe?

A: While you can use any variety you like, I highly recommend Granny Smith for their perfect balance of sweetness and tartness. If you prefer a sweeter pie, you can mix in some Gala or Fuji apples for added flavor.

Q: Can I use frozen apples instead of fresh?

A: Yes, but keep in mind that frozen apples may release more moisture during baking, which can affect the texture of your crust. If you do choose to use frozen apples, be sure to thaw them first and pat them dry with paper towels before mixing them into the filling.

Q: Do I need to chill the dough before rolling it out?

A: Absolutely! Chilling the dough allows the butter to firm up and makes it easier to handle when rolling out the crust.

Q: Can I make this pie ahead of time?

A: Yes, you can assemble the pie up to a day in advance and store it in the fridge until baking time. However, if you’re planning to serve it at room temperature (recommended!), assemble the pie just before serving for optimal flavor.

Q: How do I ensure my crust doesn’t become too dark during baking?

A: To prevent over-browning, simply cover the edges with foil or a pie shield during the last 15-20 minutes of baking – this will help maintain an even color throughout.

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