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Apple pie is a classic and my favorite dessert recipe. This Blue Ribbon Apple Pie is a highly requested treat among my family. This pie will win you a Blue Ribbon in any pie contest you enter!
Along with my Dutch Apple Pie and Classic Apple Pie, we just can’t get enough!
Award-Winning Apple Pie:
There is not much better than apple pie! It’s the best dessert of all time and topped with homemade whipped cream you can’t go wrong.
This Blue Ribbon Apple Pie is an award-winning and AMAZING recipe!
I make it every holiday and still get rave reviews on it each time. I love apple pie so much I make it in several different ways that I think you would just love!
Why is it called Blue Ribbon Apple Pie:
I named this pie Blue Ribbon Apple Pie, because I know if I ever entered into a Pie Tasting Contest it would get first place!
The golden buttery crust, with the sweet yet tart taste of the apples will take top prize every time. I think your family would give you a Blue Ribbon when you bake it!
Making a Homemade Pie Crust:
For this recipe, you will need two pie crusts. One for the bottom and one for the top. If you are buying a store bought crust they usually come with two in a box.
If you want to make a homemade recipe I have one that will make two crusts so you only need to make the recipe as is. My recipe is really simple and only takes a few ingredients.
Plus you definitely want to tell everyone that you made the crust as well!
- Flour
- Salt
- Sugar
- Butter
- Water
This recipe is so simple to make I promise you can do it. You can find the full recipe here, Homemade Pie Crust.
How to prepare an apple pie:
Step one: Start by preheating your oven and preparing your crust. When the crust is ready you want to put half (1 pie crust) in the bottom and leave the other for the top.
Step two: In a large bowl mix together apples then add in your lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg.
- Cooking Tip: Allow your apples to sit for 5-10 minutes to draw water out of the apples. This will help your pie from getting too soupy or wet when baking. After several minutes you want to drain the apples well before adding to your pie crust. I usually use a slotted spoon to scoop the apples out of the bowl and into the pie. Leaving any juice in the bowl and not in my pie.
- Tip: Many people ask what apples are best for an apple pie, as they can differ in taste. I recommend Granny Smith, Honeycrisp, Braeburn, or Golden Delicious.
Step three: Fill the bottom crust with your apple mixture and top with the other half of dough.
Poke holes in the top or layout crust and slice with a pizza cutter into stripes and place crisscross on top of the pie.
When topping your pie you need to make sure you have some type of slits so your crust does not raise to high and far away leaving a large gap between the apples and the top pie crust.
Step four: Whisk together water and egg yolk and lightly brush on top of the crust.
Bake for 50 minutes or until golden brown. To keep your edges from burning add foil around the edges of the pie.
If you tried this recipe or any of my recipes I would love to hear from you, eave me a comment below. You can also connect with me on FACEBOOK, PINTEREST, and YOUTUBE.
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Blue Ribbon Apple Pie
Ingredients
- 14 oz pie crust, (2 count)
- 8 cups Granny Smith apples, (pealed, cored, and sliced)
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees F. Prepare dough and set aside.
- In a large bowl mix together apples, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg. Allow setting for 5-10 minutes to draw water out of the apples. Drain well before adding to your pie crust.
- Place 1/2 of dough into the bottom of a pie pan and fill with apple mix and top with other 1/2 of dough. Poke holes in the top or layout crust and slice with a pizza cutter into stripes and place crisscross on top of the pie.
- Whisk together water and egg yolk and brush on top of the crust.
- Bake for 50 minutes or until golden brown. To keep your edges from burner add foil around the edges of the pie.
Notes
- Cooking Tip: Allow your apples to sit for 5-10 minutes to draw water out of the apples. This will help your pie from getting too soupy or wet when baking. After several minutes you want to drain the apples well before adding to your pie crust. I usually use a slotted spoon to scoop the apples out of the bowl and into the pie. Leaving any juice in the bowl and not in my pie.
- Tip: Many people ask what apples are best for an apple pie, as they can differ in taste. I recommend Granny Smith, Honeycrisp, Braeburn, or Golden Delicious.
Nutrition
