American Pie Council

2013 Amateur Recipe

Rockin Chair Sunday Apple Pie

Rockin’ Chair Sunday Apple Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Apple
Naylet LaRochelle, Miami, FL

Crust Ingredients:
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.

Cream Layer:
1 (8 oz.) cream cheese, room temperature
1/3 cup sugar
2 eggs
Pinch salt
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.)

Apple Filling:
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.