A Collection of Recipes, Tablescapes, and Party Tidbits
To Help You Twirl - or Enjoy Life to the Exponential!
Wednesday, September 5, 2012
State Fair Blue Ribbon Apple Pie
We're getting ready for the Fair next week. Once again my mother and I will be judges in the culinary competitions and it happens to fall on her birthday - what a sweet way to celebrate part of the day with her. Yesterday her card club met and they enjoyed a Fair themed luncheon. She made this pie and served it with the stew and corn light bread/country ham sandwiches I mentioned a few days ago. Though none of these ladies have plans to eat cotton candy and ride the ferris wheel this year, they sure had fun reminiscing about the many Fairs they have attended over the years.
This was the blue ribbon prize winner at the West TN State Fair and was made by Suzanne Grimsley. Oh y'all this is old fashioned delicious! It's worth making the crust, I promise! The apples are sliced and stacked for rows of rich goodness. And with a scoop of vanilla ice cream oozing as it melts! Who could resist?
2-¼ cups all purpose flour
1 generous cup of shortening ¼ tsp. salt 1 T. cider vinegar 3-4 T. cold water
Add salt to flour. Cut in shortening thoroughly. Add vinegar and 3 T. water. Mix with a fork until dough
rounds up in the bowl, adding water if necessary. Line greased pie plate with half of dough.
1 cup sugar
3 T. flour
2 T. butter
Peel and core apples. Slice thinly into pie shell. Mix flour and sugar. Sprinkle over apples. Sprinkle with cinnamon to taste. Dot with butter. Add top crust. Cut vents for steam. Brush crust with milk and sprinkle lightly with sugar. Bake at 425 for 15 minutes. Lower oven to 350 and bake for 45 min. to 1 hour.