Betty Reynolds was the 2009 Grand Prize Winner with her wonderful recipe. Congratulations Betty!

Best Ever Apple Pie

4-1/2 lbs. apples (any variety)
1/4 cup all-purpose flour
2 Tablespoons apple jelly
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar

Preheat oven to 425°. Peel and core apples 1/2″ thick wedges. Place apples in large bowl. Stir in next 7 ingredients. Let stand 20-30 minutes. Stir occasionally. Place on top of bottom cornmeal crust dough. Sprinkle apples with 3 tablespoons of sugar, dot with butter. Pour remaining juice on top of apples. Place top crust on top and crimp edges of crust. Brush crust with remaining apple juices. Cut slits in top of crust. Bake at 425° lower rack, 15 minutes. Reduce temp of oven to 350° and bake 35 minutes more. Cover crust with foil to prevent over browning. Cool 1-1/2 to 2 hours before serving. Serve with caramel sauce.

Caramel Sauce

1 cup whipping cream
1-1/2cups firmly packed brown sugar
2 Tablespoons to 1/4 cup butter
2 Tablespoons apple juice
1 teaspoon vanilla extract

Bring whipping cream to light boil over medium heat. Stir occasionally. Add sugar and cook 4-5 minutes (until smooth). Remove from heat and stir in butter and vanilla. Let cool 10 minutes.

Cornmeal Crust Dough

2-1/3 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
1/4 cup shortening
3/4 cup cold butter, cut into 1/2 inch pieces
8-10 tablespoons chilled apple cider

Stir first 4 ingredients in large bowl. Cut butter and shortening into flour mixture until it resembles small peas. Gradually add flour and juice until all ingredients are moist. Roll dough into 2 flat discs. Chill until firm.

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