21st Annual Blue Ribbon Pie Contest
Did you see all those apple pies at the Fulton County Fair in August? Our own hometown bakers created those special cakes for competition in the annual Blue Ribbon Apple Pie Contest.
This year's Blue Ribbon Apple Pie Contest winner Pam Foor of Everett says this recipe is a combination of three different pies put together. The crust recipe was handed down to her from her great-grandmother. Apple Toffee Pie: Crust: 4 cups flour 1 egg 1 1/2 cup Crisco 1 T. vinegar 2 T. sugar 1/2 cup water 1 tsp. salt
Mix egg, vinegar & water together. Sift flour, sugar & salt. Mix in Crisco with 2 forks or pastry blender. Add egg mixture. Form dough, roll out to form crust. Filling: 6 cups sliced apples 1/2 cup toffee dip 3/4 cup sugar 1/2 cup chips 2 tsp. cornstarch 1/2 cup chopped pecans 1 T. butter 3/4 tsp. nutmeg 3/4 tsp. cinnamon
Preheat oven to 400 degrees
In large saucepan combine apples, sugar, cornstarch, butter and spices. Cook until juices, about 5 minutes. Put a layer in pie crust. Spoon 1/2 of toffee dip on apples. Sprinkle with 1/2 of chips and pecans. Repeat with another layer. Top with crust. Brush with milk and sprinkle with sanding sugar. Bake at 400 degrees for 20 minutes. Reduce heat and bake another 40-45 minutes or until crust is golden brown. Cool.
More than 100 fairs across the state are offering cash prizes as part of the PEQAP Angel Food Cake Contest. The Fulton County Fair's contest is a preliminary competition that leads to the selection of the final PEQAP Angel Food Cake Contest winner. The contest is held each January at the Pennsylvania State Farm Show. This year's contest was once again sponsored by PEQAP (The Pennsylvania Egg Quality Assurance Program).