Rockin’ Chair Sunday Apple Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Apple
Naylet LaRochelle, Miami, FL
1 1/3 cup flour
2 teaspoons sugar
1/8 teaspoon salt
4 tablespoons COLD butter
1/4 cup COLD Crisco Butter-Flavored Shortening
4-6 tablespoons water
1 teaspoon white wine vinegar
In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed. Shape dough into a disc; wrap in plastic wrap. Refrigerate for about 1 hour to chill dough.
On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Ease pie dough into pie plate; trim pastry to edge of pie plate.
Preheat oven to 450 F. Line crust with foil; add pie weights. Bake 8-10 minutes. Remove foil; prick crust. Reduce oven temperature to 375 F. Shield edges. Return to oven; bake until the crust is just beginning to turn light brown or partially baked, about 5-8 minutes more.
1 (8 oz.) cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla paste or 3/4 teaspoon vanilla extract
Preheat oven to 350 F. In a medium bowl, beat together cream cheese and sugar until light and fluffy. Add eggs one at a time; beating in between each addition. Add salt and vanilla; beat until well combined.
Pour filling into pie crust-lined pie plate. Bake 15-17 minutes or until cream cheese is set. (Shield pie edge with foil to prevent over browning.)
3 tablespoons butter
7 medium apples, preferably combination of Granny Smith and Golden Delicious, peeled, cored, sliced
1/3 cup light brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Meanwhile, in a large, nonstick deep skillet, over medium-high heat, melt butter. Add apples and brown sugar; sprinkle with lemon juice. Cook apples, stirring often, 4-5 minutes. Add cornstarch, cinnamon, and nutmeg. Cook, stirring, until apples are just soft and sauce has thickened.
1/2 cup flour
1/3 cup light brown sugar
4 tablespoons butter, melted, plus 1 tablespoon (cut into small pieces)
2/3 cup chopped walnuts
1/3 cup toffee bits
In a medium bowl, combine flour, sugar, and butter until well blended. Stir in walnuts and toffee.
Layer apples over cream cheese filling. Dot with 1 tablespoon butter (cut into small pieces.) Top with streusel, covering apples completely. Bake at 350 F 18-22 minutes, or until streusel is golden. (Shield edges with foil to avoid overbrowning.) Cool pie thoroughly on a cooling rack, about 2-3 hours, before slicing.