America's Best Harvest PiesApple, Pumpkin, Berry, and More!

Honey Crunch Pumpkin Pie

Apple Leaf Pie

 

 

 

Honey Crunch Pumpkin Pie

 

Phyllis Bartholomew, Columbus, NE 2003 APC Crisco National Pie Championships Amateur Division 2nd Place Pumpkin

 

Ingredients:

 

CRUST

2 cups flour

1 cup cake flour

1 cup Crisco shortening

2 tablespoons powdered butter flavoring

½ teaspoon salt

½ to 1 teaspoon pumpkin pie spice                 

1 egg

1 tablespoon cider vinegar

1/3 cup ice water

 

FILLING

1 cup brown sugar

1 tablespoon cornstarch

2 teaspoons cinnamon

¾ teaspoon ground ginger

¼ teaspoon salt

(1) 16 oz. can of solid-packed pumpkin

¾ cup whipping cream

½ cup sour cream

3 large eggs, beaten

 

HONEY CRUNCH TOPPING

¼ cup packed brown sugar

2 tablespoons honey

2 tablespoons butter

¾ cup chopped nuts (pecans are best)

 

WHIPPED CREAM TOPPING

1 cup heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon unflavored gelatin

2 tablespoons cold water

 

Directions

 

For the crust:

Mix all the dry ingredients together and cut in the shortening to resemble coarse crumbs. Beat the rest of the ingredients together and add to flour. Stir only until incorporated. Wrap in plastic and chill for several hours. Roll out and line pie dish.

 

For the filling:

Preheat oven to 400°F. Mix together brown sugar, cornstarch, cinnamon, ground ginger, and salt so there are no lumps. Then add the rest of the ingredients. Stir well to blend. Pour into a 9- or 10-inch pastry-lined pie dish and bake at 400°F on the bottom rack for 10 minutes. Reduce the temperature to 350°F, move to the middle rack, and bake for an additional 50 minutes, just until set in the middle. Remove from the oven and cool on a rack.

 

For the honey crunch topping:

Cook sugar, honey, and butter in a small pan until the sugar is dissolved, about 2 minutes. Add the nuts and let cool. When cool, add to the middle two thirds of the pie.

 

For the whipped cream topping:

Sprinkle gelatin over the water and let set for several minutes. Set over low heat until melted. Whip the cream to soft peaks and add the gelatin and sugar. Beat to stiff peaks. Pipe a decorative ribbon of whipped cream around the pie between the crust and the nut mixture.

 

 

Apple Leaf Pie

Sarah Spaugh, Winston-Salem, NC 2004 APC Crisco National Pie Championships Amateur Division 2nd Place Apple

 

Ingredients

 

CRUST

3 cups all-purpose flour

1 teaspoon salt

¾ cup butter-flavored Crisco

¼ cup cold butter, cut into pieces

6 tablespoons cold water

1 tablespoon white vinegar

1 egg, beaten

 

FILLING

7 cups apples, peeled, cored, and sliced

¾ cup white sugar

¼ cup brown sugar

¾ cup apple juice

1 teaspoon cinnamon

¼ teaspoon allspice

2 tablespoons butter

2 tablespoons cornstarch

1 tablespoon maple syrup

Half and half to brush over crust

Directions

 

For the crust:

Combine flour and salt in a mixing bowl. Cut in shortening and butter until coarse crumbs form. Combine water and beaten egg; add vinegar. Stir egg mixture into flour mixture with a fork. Divide dough into 2 balls. Roll one out for bottom crust. Roll out the other and make leaf cutouts for top of pie.

 

For the filling:

Preheat oven to 400°F. Combine apples, spices, and sugars in a mixing bowl. Combine cornstarch and apple juice in a small saucepan. Bring to a slight boil. Add butter and maple syrup. Pour over apples and mix. Slowly heat mixture in a large saucepan until apples are barely tender. Spoon filling into unbaked pie shell. Moisten edges of crust with water. To assemble top crust over filling, start from the outside edge and cover the apples with a ring of leaves. Place a second ring of leaves above, staggering positions. Continue with rows of leaves until filling is covered. Place tiny balls of dough in center. Brush lightly with half and half. Bake at 400°F for 10 minutes, then 350°F for 30 to 40 minutes or until crust is golden brown.