We’ve always loved the thrill of a perfectly baked apple pie, especially one that earns a blue ribbon at the county fair. Our Blue Ribbon Apple Pie Recipe captures that winning spirit with its buttery crust and spiced apple filling, drawing from classic American traditions.
It’s a timeless dessert that’ll make your kitchen smell amazing and impress your guests every time. Let’s bake together and turn simple ingredients into pie perfection.
Ingredients
To craft our Blue Ribbon Apple Pie—a timeless favorite with its buttery crust and warmly spiced apple filling—we’ve curated a straightforward list of high-quality ingredients. We’ll organize them by category for clarity, starting with the crust components followed by the filling essentials. This ensures you’re prepared to bake with precision and achieve that award-winning flavor.
Crust Ingredients
- 2 ½ cups all-purpose flour: Sifted for a light, flaky texture.
- 1 cup unsalted butter: Chilled and cubed to create tender layers.
- 1 tablespoon granulated sugar: Adds a subtle sweetness to balance the savory notes.
- ½ teaspoon salt: Enhances the overall flavor profile.
- 6-8 tablespoons ice water: Added gradually to form a cohesive dough without overworking.
Filling Ingredients
- 6-8 medium apples (such as Granny Smith or Honeycrisp): Peeled, cored, and thinly sliced for the perfect bite—aim for about 7 cups to ensure a generous, juicy center.
- ¾ cup granulated sugar: Mixed in for balanced sweetness that complements the apples’ tartness.
- ¼ cup brown sugar: Packed for a rich, caramel-like depth.
- 1 teaspoon ground cinnamon: Freshly ground for a warm, aromatic spice that elevates the pie’s appeal.
- ½ teaspoon ground nutmeg: Grated finely to add subtle earthiness.
- 2 tablespoons lemon juice: Freshly squeezed to prevent browning and brighten the flavors.
- 2 tablespoons cornstarch: Used as a thickener to achieve the ideal consistency without excess liquid.
Additional Toppings
- 1 large egg: Beaten for an egg wash to give the crust a golden, shiny finish.
- 1 tablespoon turbinado sugar: Sprinkled on top for a delightful crunch and extra visual appeal.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Carbohydrates | 45g |
| Protein | 3g |
| Sugar | 25g |
Equipment Needed
Before we dive into the pie-making process, let’s gather the essential tools that make baking our Blue Ribbon Apple Pie a seamless and enjoyable experience. Having the right equipment ensures precision in preparation and helps achieve that flaky crust and perfectly spiced filling we’ve promised.
To organize our list, we’ve categorized the equipment by function, making it easy to check off as you prepare. Here’s what you’ll need:
- Mixing Bowls: We recommend two medium-sized stainless steel or glass bowls—one for combining the dry ingredients for the crust and another for the apple filling. This keeps our workspace tidy and prevents cross-contamination of flavors.
- Measuring Cups and Spoons: Accurate measurements are key to pie perfection, so use a set of standard measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, etc.) made from durable materials like metal or plastic. They ensure our ingredients blend harmoniously without guesswork.
- Rolling Pin: A non-stick rolling pin is indispensable for rolling out the dough to an even thickness. We prefer one that’s at least 12 inches long for handling the full crust size, helping create that signature buttery, golden layer.
- Pie Dish: Opt for a 9-inch glass or ceramic pie dish—it’s ideal for even baking and allows us to monitor the crust’s color. Avoid metal dishes, as they can over-brown the edges.
- Knife and Cutting Board: A sharp chef’s knife paired with a sturdy cutting board is essential for peeling and slicing the apples uniformly. This step ensures even cooking and enhances the pie’s texture.
- Pastry Brush: Use a soft-bristled pastry brush to apply the egg wash evenly. It’s a simple tool that gives our pie that professional, glossy finish and helps the turbinado sugar adhere perfectly.
- Oven and Baking Sheet: A reliable standard oven preheated to the right temperature is crucial for baking. Place the pie on a rimmed baking sheet to catch any drips, preventing messes and ensuring safe, even heat distribution.
For quick reference, if you’re tracking multiple recipes, here’s a simple comparison of equipment quantities we often use in our baking projects:
| Equipment Item | Quantity Needed | Typical Use in Pie Making |
|---|---|---|
| Mixing Bowls | 2 | Dough and filling prep |
| Measuring Cups/Spoons | 1 set | Ingredient measurement |
| Rolling Pin | 1 | Dough rolling |
| Pie Dish | 1 | Baking the pie |
| Knife and Cutting Board | 1 each | Apple slicing |
| Pastry Brush | 1 | Egg wash application |
| Baking Sheet | 1 | Drip catch and support |
With these tools at hand, we’re all set to transition smoothly from ingredients to the actual baking steps, ensuring our Blue Ribbon Apple Pie turns out flawlessly every time.
Instructions
We guide you through crafting our Blue Ribbon Apple Pie with simple, step-by-step directions that turn fresh ingredients into a flaky, spiced masterpiece. Let’s bring that irresistible aroma of cinnamon and apples to your kitchen.
Prepare the Apples
First, we select 6-8 medium apples—such as Granny Smith or Honeycrisp for their tart-sweet balance—and wash them thoroughly. Peel each apple using a sharp knife or peeler to reveal their crisp, white flesh, then core and slice them into even ¼-inch thick pieces to ensure uniform cooking and a tender bite. In a large mixing bowl, we combine the sliced apples with ¾ cup of granulated sugar, ¼ cup of brown sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 2 tablespoons of lemon juice for a bright tang, and 2 tablespoons of cornstarch to thicken the juices. Using a spoon, we gently toss the mixture until the apples glisten with spices, evoking the warm, comforting scent of autumn spices that will soon fill your home.
Make the Pie Crust
We begin by gathering 2 ½ cups of all-purpose flour, 1 cup of chilled unsalted butter, 1 tablespoon of granulated sugar, ½ teaspoon of salt, and 6-8 tablespoons of ice water. In a medium bowl, we whisk together the flour, sugar, and salt to create a base with a subtle sweetness. Next, we cut the chilled butter into small cubes and use a pastry cutter or our fingers to incorporate it until the mixture resembles coarse crumbs—aim for pea-sized pieces that promise a flaky texture. Gradually, we add the ice water one tablespoon at a time, mixing with a fork until the dough just comes together without being sticky. Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes to enhance the buttery, melt-in-your-mouth quality that defines our Blue Ribbon Apple Pie crust.
Assemble the Pie
Once the dough is chilled, we roll out one disk on a lightly floured surface to a 12-inch circle, about ⅛-inch thick, for the bottom crust—ensuring it’s large enough to fit into a 9-inch pie dish with some overhang. Gently transfer the rolled dough to the pie dish, pressing it against the sides and bottom for a snug fit. Now, we spoon the prepared apple filling into the crust, mounding it slightly in the center to create that classic, generous dome. Roll out the second dough disk similarly and place it over the filling as the top crust, or cut it into strips for a lattice design that adds visual appeal. Trim any excess dough, then crimp the edges together with your fingers or a fork for a decorative seal. For a golden finish, we brush the top with a beaten egg and sprinkle 1 tablespoon of turbinado sugar, envisioning the satisfying crunch and glossy sheen that will make your pie stand out at any gathering.
Bake the Pie
We preheat the oven to 425°F and place a baking sheet on the lower rack to catch any drips, preventing messes while ensuring even heat distribution. Position the assembled pie on the baking sheet and bake at 425°F for 15 minutes to set the crust and lock in those fresh flavors. Then, reduce the oven temperature to 375°F and continue baking for 40-50 minutes, or until the crust turns a deep golden brown and the apple filling bubbles thickly through the vents, releasing an enticing aroma that signals perfection. Let the pie cool on a wire rack for at least 2 hours before slicing, allowing the flavors to meld and the juices to thicken for the ultimate slice of our Blue Ribbon Apple Pie.
Make-Ahead and Storage
To keep our Blue Ribbon Apple Pie fresh and flavorful, we can plan ahead for busy days or events. This approach lets us enjoy the buttery crust and spiced apple filling without last-minute rushes. Let’s break down the best ways to prepare components in advance and store the pie properly.
Making the Pie Ahead
We recommend preparing elements of our Blue Ribbon Apple Pie up to a few days before baking to maintain that perfect flaky texture and aromatic spices. Follow these steps for seamless make-ahead preparation:
- Prepare the Dough in Advance: Start by mixing the pie crust dough as outlined in our earlier steps. After chilling it for at least 30 minutes, wrap it tightly in plastic wrap or place it in an airtight container. We can refrigerate it for up to 2 days or freeze it for up to 3 months. If freezing, thaw it overnight in the refrigerator before rolling out to preserve the buttery layers and ensure a crisp, golden bake.
- Make the Filling Ahead: Peel, core, and slice the apples, then toss them with sugar, spices, lemon juice, and cornstarch. Store the mixture in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to meld, enhancing the sweet-tart aroma that fills the kitchen when baked.
- Assemble the Pie Early: For maximum convenience, we can fully assemble the pie (crust and filling) and cover it with plastic wrap. Refrigerate the unbaked pie for up to 1 day or freeze it for up to 1 month. If freezing, bake it directly from frozen, adding 10-15 minutes to the baking time for a bubbling, caramelized finish.
Storing the Baked Pie
Once our Blue Ribbon Apple Pie emerges from the oven with its golden crust and warm, cinnamon-spiced filling, proper storage is key to retaining its irresistible texture and taste. Here’s how we handle it:
- Short-Term Storage: Let the pie cool completely on a wire rack for about 2 hours to set the filling and intensify the apple’s natural sweetness. Cover it loosely with foil or store it in a pie keeper at room temperature for up to 2 days. This keeps the crust flaky while the filling stays moist and aromatic.
- Refrigeration for Longer Freshness: For extended storage, transfer the cooled pie to the refrigerator in an airtight container or wrapped in plastic wrap. It will stay fresh for up to 5 days, though we suggest reheating slices in a 350°F oven for 10 minutes to restore the warm, comforting scent and tender apples.
- Freezing for Future Enjoyment: To freeze the baked pie, let it cool fully, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months without losing its signature appeal. Thaw overnight in the refrigerator and reheat in a 375°F oven for 20-25 minutes to revive the crisp crust and juicy filling.
| Storage Method | Duration | Best Practices | Notes on Quality |
|---|---|---|---|
| Room Temperature | Up to 2 days | Cover loosely to prevent drying | Maintains flaky crust; filling stays aromatic |
| Refrigeration | Up to 5 days | Use airtight container | Keeps filling moist; reheat for best texture |
| Freezing | Up to 3 months | Wrap tightly in plastic and foil | Preserves flavor; thaw slowly to avoid sogginess |
Conclusion
We’ve loved sharing this Blue Ribbon Apple Pie recipe with you. It’s more than a dessert—it’s a way to create lasting memories in your kitchen.
We’re confident you’ll master it and make it your own, bringing warmth and joy to every gathering.
Frequently Asked Questions
What is the Blue Ribbon Apple Pie Recipe?
This recipe is a classic American dessert featuring a buttery crust and spiced apple filling. It’s designed for home bakers to create a flavorful pie with simple ingredients, evoking traditional vibes and kitchen joy. Perfect for impressing guests, it combines ease with delicious results.
What ingredients are needed for the Blue Ribbon Apple Pie?
For the crust, you’ll need 2 ½ cups all-purpose flour, 1 cup chilled unsalted butter, 1 tablespoon granulated sugar, ½ teaspoon salt, and 6-8 tablespoons ice water. The filling requires 6-8 medium apples, ¾ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 2 tablespoons lemon juice, and 2 tablespoons cornstarch. Top with a beaten egg and 1 tablespoon turbinado sugar for a golden finish.
What type of apples should I use for the pie?
Opt for firm, tart varieties like Granny Smith or Honeycrisp for the best balance of flavor and texture. They hold up well during baking and pair perfectly with the spices and sugars in the filling, ensuring a juicy yet not overly sweet result.
How do I prepare the Blue Ribbon Apple Pie?
Start by preparing the apples: peel, slice, and mix with sugars, spices, lemon juice, and cornstarch. Make the crust by combining flour, butter, sugar, and salt, then add ice water and chill. Roll out dough, fill with apple mixture, add top crust, and bake at 425°F for 45-55 minutes until golden and bubbling. Let cool before serving.
How long does it take to bake the pie?
Bake the pie at 425°F for about 45-55 minutes, or until the crust is golden and the filling is bubbling. Check after 40 minutes to avoid over-browning, and use a baking sheet to catch drips. Cooling time is 2 hours for best texture.
Can I make the Blue Ribbon Apple Pie ahead of time?
Yes, prepare the dough and filling up to 2 days in advance; refrigerate the dough and store the filling in the fridge. You can also freeze unbaked pies for up to 3 months. For baked pies, make them a day ahead and store at room temperature.
How should I store the baked pie?
Store the pie at room temperature for up to 2 days, covered loosely. For longer freshness, refrigerate for up to 5 days in an airtight container. To freeze, wrap tightly and store for up to 3 months; thaw in the fridge before reheating in the oven.