American Pie Council

2014 Amateur Recipe

Almighty Apple

Almightly Apple Pie
John Sunvold, Winter Springs, FL
2014 APC National Pie Championships King Arthur Flour Apple 1st Place

Crust
1/3 C water
1 T sugar
1/2t. salt
8 T unsalted butter
8 T. lard
2/14 C King Arthur’s Flour
Mix water, sugar and salt. Set aside. Place flour, cold lard, and cold butter in food processor and pulsate until butter is the size of peas. Add water mixture and pulsate until a dough forms. Place in plastic bag, shape into a disk shape, and chill overnight. Roll out crust and blind bake for around 30 minutes at 350 degrees, or until lightly browned. Cool.

Caramels and Pecans
Melt 30 Kraft caramels with ¼ milk. Reserve 1/3 of this caramel. Add ¾ C. pecan pieces, mix well, and spread into pie crust. Chill.

Cream Layer
6 oz. cream cheese
1/3 cup powdered sugar
6 oz. Cool Whip
Mix softened cream and powdered sugar. Fold in thawed Cool Whip. Spread in top of caramel and pecans. Swirl in the reserved caramel into the cream layer. Chill.

Apple Layer
7-8 Cups apple (1 inch pieces)
4 T. Butter
1 C. brown sugar
3 T. corn starch
1-2 t. cinnamon
¼ frozen apple juice concentrate
Place all ingredients in a covered baking dish at 350 degrees for 30 minutes. Gently stir and check to see if apples are softened. Continue to bake, checking every 5 minutes. Bake until apples are softened. Cool and chill. Spread on the chilled cream later.
Chill.
Top with favorite whipped topping, caramel sauce, and/or nuts, as desired.