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Blue-Ribbon Apple Pie

Photo: Oxmoor House
Total time 1 hr, 17 mins
Yield Serves 10 (serving size: 1 slice)
This recipe was inspired by the version that won Pam Brunet a blue ribbon at the LaFayette Apple Festival in New York. She layers a flour-and-cinnamon-sugar mixture with apples to create a dense, rich layer of fruit. Pam credits this recipe to her mother-in-law, Grandma Brunet.

Ingredients

  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 (14.1-ounce) package refrigerated pie dough
  • Cooking spray
  • 6 cups (1/4-inch-thick) slices Empire apple (2 pounds)
  • 1 large egg, beaten
  • 1 tablespoon water

Nutrition Information

  • calories 260
  • fat 11 g
  • satfat 4.6 g
  • monofat 4.9 g
  • polyfat 0.6 g
  • protein 2.5 g
  • carbohydrate 41.1 g
  • fiber 1.4 g
  • cholesterol 23 mg
  • iron 0.2 mg
  • sodium 311 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine sugar and cinnamon in a bowl, stirring with a whisk. Set aside 1 tablespoon cinnamon-sugar in a small bowl. Add flour and salt to remaining cinnamon-sugar, stirring with a whisk.

  3. Fit one-half of dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend 1/2 inch over edge of pie plate. Sprinkle 2 1/2 tablespoons flour mixture in bottom of prepared crust. Layer one-third of apple slices over flour mixture. Repeat procedure twice; sprinkle remaining flour mixture over apples. Fit remaining half of dough over filling. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

  4. Combine egg and 1 tablespoon water in a small bowl. Brush egg mixture over dough; sprinkle with reserved cinnamon-sugar. Bake at 425° for 30 minutes or until apples are tender and crust is golden. Remove from oven; cool completely on a wire rack.

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