I honestly never win anything! I entered this pie in a contest at a neighborhood rodeo about 15 years ago and won a blue ribbon!!! The prize was a blue ribbon, but I still won! Hense the name, Blue Ribbon Apple Pie.
• 1 Pastry for 10-inch pie
• 1/2 cup Sugar
• 1/3 cup Flour
• 1 tsp Ground Nutmeg
• 1 tsp Cinnamon
• 1 Dash Salt
• 10 cups Apples, thinly sliced and paired tart
• 3 Tbsp Butter
• Crumb Topping
• 1 cup Flour
• 1/2 cup Brown Sugar
• 1/2 cup Butter
1. Heat oven to 425 degrees
2. Prepare Pastry
3. Mix sugar, flour, nutmeg, cinnamon and salt in bowl.
4. Stir in apples
5. Turn into pastry-lined pie plate (uncooked)
6. Dot with butter.
7. Sprinkle apple mixture with crumb topping.
8. Bake 50 minutes. Cover topping with aluminum foil the last 15 minutes.
9. Drizzle with Sea Salt Caramel Sauce and serve warm with vanilla ice cream.
• 2 cups Flour
• 1 cup Shortening
• 1 tsp Salt
• 1/3 cup Milk
• 1 Egg yolk
• 1 Tbsp Lemon Juice
• 1 Tbsp Sugar
1. Cut flour into shortening.
2. Add remaining ingredients.
3. Roll out dough and place in pie pans
4. Bake for 12 minutes at 375 degrees (for filled pies)
Sea Salt Caramel Sauce
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 cup heavy cream, at room temperature
• 1 tablespoon fleur de sel (or any other flaky sea salt)
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
2. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
3. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
4. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
5. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up.
6. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
7. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the
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