2012-09-20 / Local & State

25th Annual Blue Ribbon Apple Pie Contest Winner

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
was Bridget Guyer from
Breezewood.
Apple Pie
Crust:
1 1/4 c. all purpose flour
1/4 tsp. salt
1/2 c. shortening, chilled
3 tbsp. cold water
Combine the flour and
salt in a medium bowl. Cut in
the shortening with a pastry
blender until the mixture
looks like coarse crumbs.
Sprinkle the water over the
flour mixture. Stir with a fork
to moisten, adding more water a few drops at a time as
needed until the dough
forms properly.
Gather all dough pieces
into a ball. Wrap in plastic
and chill for 30 minutes before rolling.
Roll out the dough, and
place it in a pie plate. Fill with
apples.
Pie:
8 apples
1 c. sugar
lemon juice
1/2 tbsp salt
1 tbsp. of cinnamon
1 pint of heavy whipped
cream
1/2 c. powdered sugar
2 tbsp. flour
1 heaping tbsp. of butter
Peel and core eight apples
of your choice (Red Delicious), then slice them thin.
Place the sliced or cut up
apples in a large bowl, pour 2
tbsp. of lemon juice and mix
well, being sure that each
piece of apple has some on
them. This keeps the apples
from turning brown.
Grab your bowl of apples,
add flour, sugar, salt, cinnamon, and butter. Mix all ingredients well and place inside the crust.
Bake at 350 degrees for 1
1/2 hours.

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