Sour Cream Apple Pie
by Debbie Hamilton
Won: $100 Gift
Card to North Haven Gardens + $50 Sevy's Restaurant + $25 Florine Bowman Pastries
Filling
2 Tbsp flour
¼ tsp cinnamon
1/8 tsp salt
¾ C sugar
1 egg, room temp.
1 C heavy cream
1 Tbsp lemon juice
½ tsp vanilla
5 cups diced apples such as ‘Granny Smith’
Topping
½ C unsalted butter
1 C flour
dash salt
½ C brown sugar, packed
1/3 C chopped pecans
Filling: combine flour, cinnamon, salt and sugar in
a large bowl. In a separate bowl mix egg, cream, lemon juice, and vanilla.
Slowly mix dry ingredients into egg mixture until smooth. Add apples and pour
mixture into a 9” pie shell.
Topping: mix ingredients with your fingers or a fork
until the mix is consistency of graham cracker crums. Sprinkle on top of
filling. Then top with pecans. Bake at 425° for 15 min. Reduce heat
to 350° for about 40-45 more minutes.
Pastry
2.5 C all purpose flour
1 tsp salt
1 C cold butter flavor Crisco
½ C or more ice water
In a large bowl combine flour and salt. Cut in Crisco with a
fork or pastry blender until consistency is pea size chunks. Cut in water
gradually until able to form a ball. Cut in half and freeze one for another
pie. Form the other half into a disc and refrigerate for one hour. Roll out to
fit a 9” pie plate.
Key Lime Pie
Loraine Emmett
Won: $75 Gift Card to North Haven Gardens + $15 Florine Bowman Pastries
1 baked pastry shell, cooled
4 eggs separated (reserve 3 whites for meringue)
1 can sweetened condensed milk
½ C lime juice (real key limes are best!)
2-3 tsp grated lime rind, optional
few drops green food coloring
½ tsp cream of tartar
1/3 c sugar
Preheat oven to 350°. In a medium bowl beat
the egg yolks. Stir in sweetened condensed milk, limejuice, rind and food
coloring. In small bow, stiffly beat 1 egg white. Fold into sweetened condensed
milk mixture. Turn into shell. Beat reserved egg whites with cream of tartar
until foamy. Gradually add sugar, beating until stiff but not dry. Spread
meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or
until meringue is golden brown. Cool. Chill before serving. Refrigerate any
leftovers. IF there are any!
Apple Walnut Craisin Pie Carolyn Johnson
Won: $50 Gift Card to North Haven Gardens + $10 Florine Bowman Pastries
1 unbaked 9” pie crust
2.5 lbs baking apples with and w/o skins (I used ‘Gala’)
½ C craisins
¼ C walnuts
2 Tbsp fresh lemon juice
½ tsp lemon zest
½ tsp ground nutmeg
1.5 tsp ground cinnamon
1C sugar – 2/3 white, 1/3 dark brown
3 Tbsp cornstarch blended with ¼ C cold water
Topping
¾ C all purpose flour
¾ C dark brown sugar, firmly packed
¾ C chopped walnuts
½ C unsalted butter at room temp.
Prepare a 9” piecrust and bake until almost done, about
12-15 minutes. Place apples in a large skillet and sprinkle with lemon juice.
Set aside, combine lemon zest, nutmeg, cinnamon and sugar. Sprinkle over
apples, bring apples to a boil over medium heat. Adjust heat so mixture bubbles
gently. Cook, uncovered, stirring occasionally 10-12 minutes or until apples
release their juice. Add craisins and walnuts. Increase heat to high. Boil,
uncovered, stirring occasionally, an additional 5 minutes or until liquid is
reduced by half. Reduce heat to low. When apples stop bubbling, stir in
cornstarch mixture. Continue cooking, stirring just until mixture clears and
turns very thick, about 2 minutes.
Topping: combine flour, sugar and walnuts. Add butter and
toss with a fork until crumbly. Spoon apple filling into partially baked pie rust, mounding
in center. Crumble topping over apples, but do not pack down. Bake 30-40
minutes at 350°
or just until the filling bubbles over and topping is crisp. Cool several hours
before cutting. Top each slice with a spoonful of whipped cream or ice cream.
