By American Pie Council, Linda Hoskins
is a set of approximately two hundred scrumptious recipes that experience received awards on the nationwide Pie Championships. From the unusual—My immense fats Italian Strawberry Basil marriage ceremony Pie—to the normal, comparable to Apple Pie, each recipe has been reviewed by means of judges and made up our minds to be an award-winning pie. those choices are thought of the very best of the simplest from around the state. if you begin making those pies at domestic, you’ll see why!
The final e-book of Pies is filled with colour photos of the pies you’ll learn how to make and love. As a unique deal with to provide you a style of what the championships are like, a number of the pictures are of the particular pies entered within the pageant. The recipes inside of are sincerely defined in order that the professional and the longer term specialist piemaker can get pleasure from alike. even if it’s apple, custard, strawberry, or raisin that captures your flavor buds, you’re absolute to discover a recipe that you just can’t wait to attempt. simply make sure to proportion your tantalizing creations with family and friends, and prepare to serve seconds!
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Extra resources for America's Best Pies: Nearly 200 Recipes You'll Love
Gratz Grand Apple Pecan Caramel Pie Take second dough ball out of refrigerator and roll out onto floured surface into a 14-inch circle. Place on top of apples. Take sides of both crusts and tuck under. Flute edges of pie. With a knife, cut slits into top of pie to vent. Cover edges with pie ring and bake 50 to 60 minutes. Put pie on cooling rack when done baking. After only 5 minutes, flip pie onto a heat-proof plate, and let cool totally before serving (about 2 hours). HARVEST APPLE PIE Lana Ross, Indianola, IA 2009 APC Crisco National Pie Championships Amateur Division 1st Place Apple CRUST 2 cups flour 1 teaspoon salt ⅔ cups Crisco 6–8 tablespoons ice-cold water 2 teaspoons vinegar FILLING 3 Harrelson apples, peeled, cored, and sliced 3 Golden Delicious apples, peeled, cored, and sliced ⅓ cup flour 1 cup sugar 2 teaspoons cinnamon � cup dried cranberries TOPPING 1 cup flour 6 tablespoons butter � cup brown sugar ⅔ cups toasted, sliced almonds Ice water For the crust: Mix together flour and salt.
Roll out on floured surface and make and crimp piecrust. Freeze until ready to use. For the filling: Preheat oven to 400°F. Combine frozen cherries, dried cherries, sugar, and cornstarch. Stir constantly on medium-high heat until boiling. Boil for one minute or until thickened. Add almond extract, lemon juice, and zest. Pour blueberries on bottom pie shell and pour cherry mixture over them. For the topping: Mix together all crumb topping ingredients by hand or with a pastry blender until crumbly.
Valarie Enters with Classic Cherry Pie SWEET TART CHERRY PIE Kathy Costello, Tallmadge, OH 2007 APC Crisco National Pie Championships Amateur Division 3rd Place Crisco Classic Cherry CRUST 1 egg 1 teaspoon clear vanilla 2 tablespoons powdered sugar 1¼ cups butter-flavored Crisco shortening 2¾ cups plus 2 tablespoons flour � cup ice water FILLING � cup sugar � cup powder sugar � cup cherry juice (drained from cherries; use an equal amount of juice from each type of cherry; make up difference with water) 2½ cups canned tart cherries in water, drained 2½ cups canned sweet cherries in water, drained ⅛ teaspoon nutty amaretto oil flavoring.