Blue Ribbon Apple Pie

1. STEP 1

   Combine 2 1/2 cups flour, 1 teaspoon granulated sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

2. STEP 2

   Divide dough in half; shape each half into a ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.

3. STEP 3

   Heat oven to 400°F.

4. STEP 4

   Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.

5. STEP 5

   Combine all filling ingredients except apples, 1 teaspoon granulated sugar and 1 tablespoon melted butter in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.

6. STEP 6

   Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

7. STEP 7

   Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Read the Story Behind the Recipe