Made with True Love Apple Pie Recipe – This is the 3rd-place winning pie recipe for the 2014 Art and Apples Festival in Downtown Rochester MI.
This recipe won 3rd place in the pie category at this year’s Art and Apples Fest for Jennifer Utter from Columbus.
MADE WITH TRUE LOVE APPLE PIE RECIPE CRUST INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cut shortening
- 1/3 cup and 2 tables poons of ice-cold water
- 1 tablespoon light brown sugar
MADE WITH TRUE LOVE APPLE PIE FILLING INGREDIENTS
- 7-8 cups washed, cored, peeled, and sliced Golden Delicious or similar baking apples (hand-picked from local farm day of making)
- Few sprinkles of lemon juice to help keep apples fresh while working
- 1 and 1/2 cup of sugar
- 2 slightly heaping teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice which consists of cinnamon, ginger, nutmeg, and all spice
- 2 tablespoons brown sugar
- 3 tablespoons of all-purpose flour
- 1 and 1/2 teaspoons of pure vanilla extract
- 2 tablespoons of butter cut into tiny pieces
- Heavy whipping cream for finely brushing on apple cutouts on top
- Cinnamon & sugar mixutre to sprinkle on top of crust
MADE WITH TRUE LOVE APPLE PIE RECIPE DIRECTIONS
In a medium sized bowl add flour, salt, and cut in the shortening with a fork being careful not to overmix for a hard crust. Add one tablespoon at a time of ice water until consistent to roll out. Seperate into 2 balls. Roll one out to fit a greased pie plate big enough to allow to hang over the edge by one inch. Place crust into the pie plate. If needed, trim to correct size with a knife. Sprinkle the brown sugar lightly and evenly along bottom of pie crust.
Wash, core, peel, slice apples and place in a large bowl. Apply a few sprinkles of lemon juice to help keep apples fresh while working. Add sugar, cinnamon, pumpkin pie spice, brown sugar, flour, and vanilla to apples. Mix gently.
Place apples into pie shell. Scatter butter pieces evenly on top of apples. Roll out 2nd ball of pie crust and place over the apples leaving approximately one inch to hang over. Tuck top crust layer under the bottom layer to form the edge. Press gently with finger down and tilted when releasing to seal the crust edge, continue this motion until entire edge is sealed. Roll out exta pie crust dough and use a apple-shaped cutout to decorate top of pie. Apply small amount of water with finger to bottom side of cutout to help adhere to top of pie. Finely brush cream on apple cutouts and edge. Lightly sprinkle cinnamon and sugar onto entire top of pie. Make several small slits on top of pie near cutouts to allow pie to vent. Bake in a 375 degree oven on middle rack for 25 minutes with the crust covered with foil to help keep from burning. Bake an additional 25 minutes. Cool on rack for a few hours prior to slicing.
Oakland County Moms is proud to feature the award-winning recipes from the Art and Apples Festival in Downtown Rochester each year in our recipes section.
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