Blue-Ribbon Apple Pie

Blue-Ribbon Apple Pie Recipe
Photo: Oxmoor House
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.

Yield:

Serves 10 (serving size: 1 slice)
Total time: 1 Hour, 17 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 17 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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