Well, I can check “Bake a Pie” off my Fall Bucket List. Over the weekend my sister and I entered the Sleepy Hollow Festival Pie Contest. The pie had to be either apple or pumpkin and we both chose apple. My pie was an Apple Cream Pie and my sister’s was a Carmel Apple Pie. Much to our amazement, and to the rest of our family’s, we won!!! I placed first and she placed third. First place!!! I am still in shock. Neither of us are bakers or much less pie makers! I did the traditional lattice pattern on the top of my pie but my sister got a little more creative by adding a leaf to the top of hers.
We used an apple peeler and corer from Pampered Chef to prepare the apples which I think may have been one of the reasons we both won. Along with peeling and coring the apple, it cuts it into equal sizes which makes the pie cook more uniformly.
Apple Cream Pie (from Pillsbury)
1 box (2 pie crusts) Pillsbury refrigerated pie crusts, softened
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced peeled apples, Gala apples
1/2 cup whipping cream
1 teaspoon vanilla
1 egg white, beaten
Heat oven to 400°F.
Unroll one pie crust onto pie pan.
Peel and slice about 6-7 medium apples.
In large bowl, mix granulated sugar, flour, and cinnamon.
Gently stir apples into dry mix.
In small bowl, mix whipping cream and vanilla.
Pour over apple mixture and stir gently to mix well.
Spoon into crust-lined pan.
Trim the excess crust from the edge of the pan.
Unroll the second pie crust onto a flat surface and cut into 1/2 inch strips with a pizza cutter.
Weave each strip into a lattice pattern over the top of pie. Seal the edge of the pie by gently pressing a fork all the way the edge.
Brush top of the pie with an egg white. Sprinkle top with sugar.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown.
*Cover the crust edge with strips of foil after 15 minutes or cook with a pie ring*
Cool for one hour. Top with vanilla ice cream and enjoy!