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Recipe Name: Blue Ribbon Apple Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
1 Stick chilled unsalted
butter sliced
1/3 Cup(s) Chilled vegetable shortening
1/3 Cup(s) Sugar
1 Egg, well beaten
1 Teaspoon(s) Distilled white vinegar
2 Tablespoon(s) Ice water, approximately
2/3 Cup(s) Packed dark brown sugar
1/4 Cup(s) Fresh lemon juice
1 Tablespoon(s) Vanilla extract
1 1/4 Teaspoon(s) Cinnamon
1/2 Stick Unsalted Butter
4 Pound(s) Tart green apples, cut 1/4"
2 Tablespoon(s) Unsalted butter
3 Heath, 1.4 oz toffee bars
1 EGG beaten with:
2 Tablespoon(s) Water, glaze
For crust, combine flour and salt in medium bowl. Cut in butter
andshortening with fork till mixture resembles coarse meal. Stir in
sugar,egg and vinegar. Mix in just enough ice water, 1 tbsp at a time,
to formdough that holds together. Divide dough in half, flatten each
half intodisc, wrap each in plastic and chill 4 hours. For filling,
combineingredients (except apples and butter), add apples and toss to
coat.Melt butter in large skillet over medium high heat. Add apple
mixtureand cook till apples are slightly softened, about 10 minutes.
Cover andchill. Preheat oven to 350. On a floured surface, roll out 1
dough pieceto 14 diameter. Transfer to a 9 deep dish glass pie dish.
Trim edgesleaving 1/2 overhang. Fold overhang under and let rest on rim
of dish.Line crust with foil. Fill with dried beans and bake 10
minutes. Removebeans and foil. Bake crust till crust has set but has no
color, about 5minutes. Remove and cool, leave oven on. For streusel,
combine flour andsugar in bowl. Using fork mix in butter till coarse
meal forms. Stir intoffee. On lightly floured surface, roll out 2nd
dough disc to 14diameter. Mound apple filling in prebaked pie crust.
Sprinkle streuselover filling. Top with dough round. Trim dough leaving
1/2 overhang.Gently pinch crust edges together to seal. Brush pie with
glaze. Cut 5slits in pie top to allow steam to escape. Bake until crust
is goldenand apples are tender, about 55 minutes. Cool pie 1 hour.
Serve withgood quality vanilla ice cream. Posted to bbq-digest V5 #358
by mikemoberley <> on Jul 05, 1997

Nutrition (calculated from recipe ingredients)
Calories: 5789
Calories From Fat: 3339
Total Fat: 378.3g
Cholesterol: 1017.4mg
Sodium: 4365.7mg
Potassium: 1911.1mg
Carbohydrates: 556.1g
Fiber: 21.5g
Sugar: 275.4g
Protein: 56.1g

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