As American as Apple Pie Baking Contest Recipes

A total of 13 people submitted recipes with their pie entries to the contest held Sept. 24 at the Ellsworth Public Library.

Carol’s Apple-Strawberry Cheddar-Top Pie

Makes one 9-inch pie

Bottom Crust:

1 cup unbleached white flour

1/3 cup butter, softened

3-4 Tbsps. ice water

Combine flour and butter with pastry blender until small granule size. Add ice water until dough is soft and ball forms. Roll out on floured board to a size slightly larger than a 9-inch pie.

Place in pie pan, crimp edges and put in freezer until ready to use (do not freeze). If you are making your pie crust ahead of time, place crust in refrigerator until ready to use.


1 cup sliced fresh strawberries

7 cups sliced apple (½ Braeburn, ½ Granny Smith)

¼ cup flour

¾ cup white sugar

1 Tbsp/ cinnamon

Combine apples, strawberries, flour, sugar and cinnamon in large bowl. Toss gently. Place in prepared pie pan.

Place in hot oven at 375 F for 45 minutes to 1 hour or until top is golden brown and pie is bubbly around edges. Cool to room temperature and serve.


½ cup white flour

½ cup white sugar

1 cup shredded sharp Cheddar cheese

½ cup melted butter

In a small bowl, mix flour, sugar, cheese and butter until crumbly. Carefully place mixture on top of apples and strawberries, packing slightly so topping will adhere.

Meghan Collins’ Apple Pie


14 Tbsps. butter, cut into ½-inch chunks

2 ¼ cups all-purpose flour

¼ tsp. salt

5-7 Tbsps. ice water

1 Tbsp. apple cider vinegar

¼ tsp. baking powder

1 tsp. sugar


8-10 medium tart-crisp apples (Macoun or Cortlands) peeled, cored and thinly sliced

juice of one lemon

½ cup sugar

¼ tsp. cinnamon

¼ tsp. allspice

¼ tsp. salt

5 Tbsps. flour

2 Tbsps. butter


1 Tbsp. heavy cream

1 egg yolk

1 Tbsp. organic sugar


Prepare pastry. Place chunks of butter in a Ziploc bag and freeze for 30 minutes, Combine dry ingredients in another bag and freeze as well.

In the bowl of a food processor, add flour mixture and pulse three times. Add half the butter and pulse until mixture resembles coarse cornmeal.

Add remaining butter and pulse 5 times, until mixture is the size of small peas. Add 5 Tbsps. of ice water and vinegar. Pulse 5 times to combine. If mixture doesn’t hold together, add two more Tbsps. of ice water. Gently form two dough disks, wrap in plastic wrap and refrigerate over night.

Next day, remove pastry disks and let sit on counter. Start filling preparation by combining apples with lemon juice. In another bowl, combine dry ingredients, pour over the apples and toss to combine. Roll out disk of pastry until 13 inches in diameter. Place pastry into a pie dish and trim to the edge of the dish. Place pie dish in the freezer.

Roll out second disk. Remove pie from freezer and add apple mixture. Dot the top of the apples with the 2 Tbsps. of butter, cut into ½-inch chunks. Place pastry on top, trim so that there is a 1 inch overhang. Roll edge over and crimp edges as desired. Cut 4 slits on top and decorate if desired.

Combine cream and egg yolk and brush on top. Sprinkle with organic sugar. Put the pie in the freezer for 30 minutes. Heat oven to 400 degrees F. Bake for 20 minutes, reduce temperature to 350 degrees and bake another 35-40 minutes.

Heidi Tarr’s Apple Pie

Preheat oven and cookie sheet to 400 degrees F.

Pie Crust:

2 cups flour

½ tsp. flour

½ tsp. salt

1 tsp. sugar

1 stick plus 3 Tbsps. of cold butter (cut into ¼ inch slices)

5 Tbsps. ice water

Using the food processor combine flour, salt, sugar and butter using repeated pulses of 2-3 seconds with 5 second rest until it resembles fine bread crumbs.

Add water, one tablespoon at a time a pulse 2-3 seconds after each addition. It will appear to be very crumbly and not forming a dough (give a little pinch and if it feels dry add up to a teaspoon of water). Remove from bowl and divide in two onto two pieces of plastic wrap. Pull wrap up around pile of dough balls and press to combine and wrap forming a flat round of dough. Refrigerate both while preparing the apples.

Egg Wash:

1 egg with 1 Tbsp. of water beaten


5 medium Granny Smith Apples, cored, peeled and sliced

5 medium Cortland Apples cored, peeled and sliced

1½ tsps. cinnamon

½ tsp. ground ginger

1/8 tsp. mace

1½ Tbsps. cornstarch

¾ cup sugar

1 Tbsp. butter cut up

Combine above ingredients except butter in a large bowl and toss.

Roll out bottom crust.

Line bottom of 9-10 inch pie pan with crust. Brush with egg wash. Fill with apples and top with butter. Roll out second crust. Place top crust on and crimp edges.Brush with egg wash and sprinkle with sugar. Cut vent holes.

Bake on preheated cookie sheet for 10 minutes and then reduce heat to 375 and bake 45 minutes.

French Apple Crème Pie

Marilyn Dorr

Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 to 35 minutes. Makes 9-inch pie.

Sift together 2 cups sifted Pillsbury’s Best All Purpose Flour and 1 tsp. salt into mixing bowl. For use with Pillsbury’s Best Self-Rising Flour, omit salt, decrease shortening to ½ cup.

Cut in 2/3 cup shortening until particles are the size of small peas.

Sprinkle 6 to 7 Tbsps. cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is moist enough to hold together.

Divide in half. Form into balls. Flatten to ½-inch thickness.

Roll out one portion on floured surface to a circle 1½ inches larger than inverted 9-inch pie pan. Fit into pan.

Apple Filling:

Combine ¾ to 1 cup sugar

2 Tbsps. Flour

½ tsp. cinnamon

½ tsp. nutmeg

I tsp. grated lemon rind

Add 5 cups pared, sliced apples, about 5 medium (I prefer McIntosh); stir to coat. Turn into pastry-lined pan. Dot with 2 tablespoons Land O’Lakes Butter.

Roll out remaining dough. Cut 1½ to 2-inch hole in center of pastry. (Sauce will be poured through). Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edges. Sprinkle with sugar.

Bake at 425 degrees F. for 10 minutes, then at 375 degrees F. for 30 to 35 minutes until apples are tender. Pour sauce through opening while warm. Cool completely before serving.

Crème Sauce: Combine 2 slightly beaten eggs (or 1 egg and 2 egg yolks), ½ cup sugar and 1 Tbsp. lemon juice in saucepan. Cook, stirring constantly, until thickened. Add 1/3 cup (3-oz. pkg.) softened cream cheese and ½ cup sour cream.

To make a rope edge, form a low standing (¼ inch) rim. Place thumb on pastry rim at an angle; press pastry against thumb with knuckle of index finger.

For a more golden color, brush crust with milk before baking. Sprinkle with sugar.

Apple Pie

Samantha Gavin

Pie Crust:

4 cups flour

1 Tbsp. sugar

2 tsp. salt

1¾ cups shortening

1 Tbsp. vinegar

1 egg

½ cup cold water

Mix and cut with a knife the flour, salt,  sugar and shortening. Mix remaining ingredients together and then add to dry ingredients. Mix together and form into ball, refrigerate, wrapped in wax paper and plastic. Roll out to desired size.


Fill with eight apples peeled, cored, and sliced

Add ½ cup sugar

1 tsp. apple pie spice (cinnamon, clove, all spice)

3 pats of butter

Bake 450 F. for 20 minutes then 350 F. for 40 minutes.

Make sure there are some air holes in the top crust. Last 10 minutes butter and lightly sprinkle with cinnamon and sugar.

Apple Pie

Abby Morrow


1 recipe pastry for a 9-inch double crust pie

½ cup unsalted butter

3 Tbsps. all-purpose flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored and sliced


Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice  work crust ( I chose to do a full crust for the top instead of a lattice work crust). Gently pour the sugar and butter liquid over  the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35-45 minutes, until apples are soft.

Pie Crust


2½ cups (12½ oz.) unbleached all-purpose flour

1 tsp. table salt

2 Tbsps. sugar

12 Tbsps. (1½ sticks) cold unsalted butter, cut into ¼-inch slices

½ cup cold vegetable shortening, cut into 4 pieces

¼ cup cold vodka

¼ cold water (I only used half of the liquid measurements in the recipe (so, 1/8 cup vodka and 1/8 cup water).


Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just start to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to two days.

Apple Pie

Jessica Lindsay

Pie Crust Ingredients:

2/3 cups + 2 Tbsps. shortening (Butter flavored)

2 cups all-purpose flour

1 tsp. salt

4-5 Tbsps. cold water

¼ tsp. cinnamon

Apple Filling Ingredients:

½ cup flour

½ cup sugar

½ tsp. cinnamon

¼ tsp. nutmeg

8 to 10 small-medium apples

Crust Instructions:

Put shortening into flour and salt until particles are the size of small peas. Sprinkle in water, a tsp. at a time, tossing with a fork until all flour is moistened and crust almost cleans the side of the bowl. (1 to 2 tsps. of water can be added if necessary).

Gather crust into a ball (split in two for two crusts). Flatten the balls into a round on lightly floured clothed-covered board. Roll crust out 1 to 2 inches larger then inverted pie pan with floured rolling pin.

Fold crust into quarters; unfold and ease into plate, pressing firmly against bottom and sides.

Then put desired filling in and using the same quartering technique place pie crust over the filling. Trim extra over hanging crust. Seal edges using a fork.

Filling Instructions:

Rinse apples and then peel, de-core, and slice apples. In a medium sized mixing bowl combine apple slices and all of the other ingredients. Mix until all apples are coated with mixture. Place in pie crust.

Big Gram’s Apple Pie

Tricia Largay

Ingredients for 9-10 inch pie


1/3 cup plus 1 Tbsp. shortening

1 cup all-purpose flour

¼ tsp. salt

Pinch of sugar

6-7 Tbsps. very cold water


¾ cup sugar

2 Tbsps. light brown sugar (not packed)

¼ cup all-purpose flour

½ tsp. ground nutmeg

½ tsp. ground cinnamon

Dash of salt

6 cups McIntosh apples peeled and sliced

1 cup Granny Smith apples peeled and sliced

2 Tbsps. butter



Cut shortening into flour, salt and pinch of sugar. Cut into pea size shapes. Sprinkle in water, one tablespoon at a time, tossing with fingers or fork until moistened and pastry cleans side of bowl.

Gather pastry into a ball; cut into half, shape into flattened rounds on lightly floured waxed paper. Roll out both pastry 2 inches larger then pie plate. Press firmly into pie plate, pour filling into bottom crust and cover with second pie pastry. Flute edges and cut two slits into top of pie. Crisco Butter Flavor shortening is preferred.


Heat oven to 425 F, prepare pastry. Mix bothsugars, flour, nutmeg, cinnamon and salt. Stir in both kinds of apples. Turn into pastry lined pie plate, dot with butter. Cover with top crust. See above. Bake for 40 minutes or until crust is light brown and bubbling. Cool pie and enjoy!

Harvest Apple Pie

Ann Dederer


2 cups all-purpose flour (plus extra for rolling)

½ cup finely ground, blanched almonds

2 sticks unsalted butter, cut  into ½-inch cubes

1 tsp. salt

1 heaping tsp. brown sugar

3-4 Tbsps. ice cold water

3-4 Tbsps. ice cold vodka

1 egg white, lightly beaten.

Combine flour, salt and sugar in a food processor; pulse to mix. Add butter cubes all at once and pulse until the mixture resembles coarse meal, with pea sizes of butter. Add ice water and vodka one tablespoon at a time, pulsing until the mixture just barely clumps together. If you pinch the dough and it holds together, it is ready; if not add more liquid.

Remove the dough from the machine and place on a clean surface (no flour needed). Gently knead the dough to form 2 disks ­do no over-knead. It’s OK if you see chunks of butter, that’s what makes the dough flaky. Lightly sprinkle the disks with flour and wrap tightly in plastic wrap. Refrigerate 1 hour minimum and maximum of two days.

When ready to use, remove dough from refrigerator and let rest for 5-10 minutes at room temperature; this makes rolling easier.

Roll out on a lightly floured surface to 1/8 inch thick and 12 inches diameter for a 9-inch pie. Place into pie tin(s) – use two foil tins for more stability.Brush inside of crust with beaten egg white. Set aside until egg white is dry. (This prevents the bottom crust from becoming soggy).


6 cups of Honey Crisp apples

1 cup dried cranberries

1/3 cup raisins

¼ cup walnuts or pecans, chopped

3 Tbsps. flour

3 Tbsps. corn starch

½ cup brown sugar

1 tsp. ground cinnamon

1 small pinch ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. allspice

1 orange, zested (can substitute dried orange zest)

1 Tbsp. butter

1 tsp. lemon juice

2 Tbsps. sugar (raw sugar works best)

1 egg yolk, lightly beaten

1 Tbsp. milk

Preheat oven to 425 degrees.

Peel, core and slice apples into 12 slices each. Combine flour, cornstarch, brown sugar, cinnamon, nutmeg, all spice and orange zest in a large bowl. Add apples, cranberries, raisins and walnuts; toss to coat. Cover and set aside.

Roll out top crust as above. Place filling and all bowl scrapings into the bottom pie crust. Dot filling with butter cut into small pieces. Sprinkle with lemon juice. Using a pastry brush, lightly brush the rim of the bottom crust with water.

Cover with top crust and press gently together (do not squeeze). Trim the crust to ½-inch larger than pie tin. Roll the joined crusts under toward the bottom of the pie. Once it is rolled all the way around, crimp the crust. Cut an “X” in the center and 8 slits around the center.

Using a pastry brush, lightly coat the crust with the beaten egg yolk and milk mixture. Sprinkle the crust with raw sugar. Place a toothpick in the center to stick up approx. ¾ inch. Cover the entire pie, gently (not tightly), with a sheet of aluminum foil. (The toothpick keeps the foil from sticking to the pie and an over-browned spot on the crust). Bake at 425 degrees F for one hour. Remove the foil when 30 minutes cooking time remains.

Note: The above instructions are for baking in two foil pans. If using glass pie dish, reduce cooking temperature to 375 degrees F. If using foil pans, remove pie from the oven by sliding it onto a flat cutting board (otherwise, the foil pans will flex, causing the crust to crack).

Perfect Apple Pie

Mary Morrow

6 or 7 tart apples

¾ to 1 cup sugar (I used ¾ white and ¼ brown sugar)

2 Tbsps. all-purpose flour

½ to 1 tsp. cinnamon

Dash nutmeg

Dash salt

Pastry for 2-crust 9-inch pie

2 Tbsps. butter

Pare apples and slice thin. Combine sugar, flour, spices and salt; mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture; dot with butter. Adjust top crust; sprinkle with sugar for sparkle. Bake in hot oven (400 degrees F) 50 minutes or until done.

Crust for one 9-inch double crust pie:

2 cups sifted all-purpose flour

1 tsp. salt

2/3 cup shortening

5 to 7 Tbsps. cold water

Adapted from “Better Homes and Gardens New Cookbook.”

Apple-n-Peach Comfort Pie

Valeri McAndrew

Recipe for traditional 2-crust Pie:

2 cups flour

1 tsp. salt

2/3 cup shortening

3 Tbsps. butter

5-6 Tbsps. cold water

Mix dry ingredients. Once well blended, add the shortening and butter with the (crisscross) cutting technique with two butter knives. You know it is time to add the water (one tablespoon at a time) when you see the dough form into small little pea looking bits. Toss mixture with fork, when the flour starts leaving the edge of the bowl then you’re just about done with this step.

Once you form the dough into a ball, split in half and roll out on a lightly floured counter. After you think you flattened both doughs to fit your pie pan, fold into fourths and individually wrap one in plastic wrap. The one that is not wrapped place in pie pan and unfold so that it will be ready to be filled with yumminess when filling is ready to add.

Quick Tip: If you want to cut a special design into your top crust, do that while it is flat on your counter.


1/3 cup sugar

¼ cup flour

½ tsp. cinnamon

½ tsp. nutmeg

2 shakes of cayenne pepper or ground chili pepper

Dash of salt

8 (small- example: jonamac) apples sliced

2 medium peaches sliced

2 Tbsps. butter (melted that you paint on crust throughout baking process)

Heat oven to 425 degrees F.

You will want to take your (top crust) dough out of the fridge now so that it reaches room temp. Mix dry ingredients in large bowl. Stir in sliced apples until evenly coated. Place a thin layer of apples on the bottom of unbaked pie crust that has been waiting for you in the pie pan.

You can then take your peaches and place them on top of your layer of apples. This is a good idea because peaches seem to bake faster and so doing this will help them not get too mushy.

Continue by putting the rest of your apples in your pie. Unfold your top crust and place it on top. Try to seal the edges of your pie with your hands or fork so that you can keep most of your apple juices in your pie and not on the stove.

Bake 40-45 minutes. Around 20 minutes. Paint your crust with butter and turn pie plate for even looking crust. The last 5 minutes. Paint on some more butter.

Once the pie has cooled for 10-15 minutes, all you need is vanilla ice cream and then you have it. The perfect Recipe for Comfort in a Bowl…Enjoy!

Ooey-Gooey “Baked Apple” Pie

Five-year old McCadden Morris wanted to enter the Ellsworth 2011 Autumn Gold pie contest, not sure what differentiated his dream of baking apples with sugar and vanilla from baking a pie. After baking an apple as he thought it should be made, he then wanted to make a “baked apple” pie. This is what he put together, with a little advice and assistance from Mom and Mooma (his grandmother). It may not be a “traditional” apple pie, but what is tradition to a five-year old?

Preheat oven to 350 degrees F.


3 oz. cream cheese (not fat free or reduced fat)

1 cup all-purpose flour

1 stick butter

2 eggs slightly beaten

1 1/8 cup brown sugar

1½ Tbsp. vanilla extract

1½ Tbsp. melted butter

2 Tbsps. all-purpose flour

2-3 cups sliced, crisp apples (McCadden used Granny Smith’s)

1 Tbsp. cinnamon sugar

Cream first three ingredients well in medium-sized bowl, then refrigerate for a couple of hours.

Gently spread cold mix on bottom and sides of 9-inch pie plate. Run finger around top edge to flatten the crust.

Freeze pie shell for one to two hours.

Melt 1½ Tbsp. butter in medium-sized pan; remove pan from heat, then add brown sugar and vanilla extract. Mix well with spoon. Add slightly beaten eggs and mix well. Return to stovetop and cook on low for 10 minutes. Add two tablespoons flour and stir in well. Pan can remain on low until contents are used.

When pie shell is ready, lay apple slices side-by-side, covering bottom completely. Sprinkle one-half of the cinnamon sugar over the slices. Pour one-half of the brown sugar mix over those slices. Add another layer of sliced apples, the remainder of the cinnamon sugar and the rest of the brown sugar mix.

Bake at 350 degrees F for 40 minutes. The pie filling will be somewhat runny, and the crust bottom will not cook hard, but the gooey crust will complement the apples.

Apple Key-Lime Pie

Armand Perry

Pie Crust:

(For one 9-inch pie)

1 cup all-purpose flour

½ tsp. salt

5 Tbsps. well chilled vegetable shortening

4 to 8 Tbsps. ice cold water

Blend flour, salt in bowl. Cut cubed vegetable shortening into flour mixture using pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle four tablespoons ice water over flour mixture, mix gently with a fork, Add more water by the tablespoon, mixing until dough holds together. Roll into ball, wrap with plastic wrap and place in refrigerator for at least 30 minutes.

Place dough on lightly floured surface. Use floured rolling pin, roll dough outward from center into a circle 2 inches wider than pie plate. Ease crust into pie plate and trim evenly around plate.

Bake in a preheated oven at 450 degrees F, for 15 minutes. When pie shell has finished baking. Set aside to cool, while mixing filling.

Pie Filling:

3 egg yolks

1 14-oz. can of sweet condensed milk

½ cup key lime juice

¼ cup sugar

3 lbs. Granny Smith apples

In a bowl, beat egg yolks slightly, add the sweet condensed milk, stir until blended. Add the key lime juice, mix well and set aside.

Peel, core and slice apples into desired size. In a large skillet, place apples, add ¼ cup sugar, and simmer on low heat until apples are soft. Let stand until apples are thoroughly cooled.

Take cooled apples and combine with key lime mixture, pour into already baked pie crust.

Bake in preheated oven at 350 degrees for 15 minutes.

When done, let cool in refrigerator until completely chilled.


½ cup whipping cream

2 Tbsps. sugar

Place contents in a bowl, using a mixer at high speed, whip until firm, with a slight fluff.

Add topping on pie as desired.


Traditional 2-Crust Apple Pie

Andrea M. Moir


4 cups flour

1 Tbsp. sugar

2 tsps. salt

1¾ cups Butter Flavor Crisco

1 egg beaten

½ cup water

1 Tbsp. vinegar


8-10 medium (Gala) apples

½ Tbsp. nutmeg

½ Tbsp. cinnamon

¼ cup Splenda

Sift together flour, sugar and salt, mix well. Add Crisco and mix until crumbly in small bowl or cup. Beat egg with water and vinegar, add to flour and Crisco. Mix well and separate into 2 rounds, wrap in plastic and refrigerate at least one hour or overnight.

Roll out one crust for bottom and place in pie plate sprayed with Pam Cooking Spray. Add filling, then roll out second crust for top and trim excess. Fold bottom edge of crust over top rim and press together. Use fork to vent top crust and press around edges for decorative touch.

Bake at 400 degrees F for 10 minutes – remove from oven and brush crust with beaten egg, return to oven at 350 degrees F for one hour.

Notes: For more tender apples I would suggest using McIntosh; for firmer apples I would suggest using Red Delicious. I believe Gala or Empire apples are best for their medium texture not too soft or firm.

This recipe is also Diabetic friendly because I use Splenda for filling but use regular sugar in crust recipe.

If you want to learn more about the As American as Apple Pie Baking Contest, click here.

For more arts & entertainment news, pick up a copy of The Ellsworth American.

Fenceviewer Staff

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