By Staff Reports
(Apple Valley)–With a pinch of pecans and a coating of caramel, Cheryl Sease took the top honors at this year’s Apple Valley Fall Festival pie baking contest with her crunchy caramel single-crust concoction that was named the official apple pie of Apple Valley.
Sponsored by Mollie’s Kountry Kitchen on Highway 18, the contest has become an annual tradition. Janet Forcinel won first place for her double crust pie submission.
Try Sease’s recipe below.
Pie Crust – Mix together and put into pie plate:
2 cups flour
2/3 cup of shortening
1 teaspoon of salt
6 tablespoons ice water
½ cup quick cooking rolled oats
1 cup brown sugar, packed
½ cup flour
½ cup butter or margarine
Stir together the oats, brown sugar, and flour. Cut in the butter until mixture is coarse. Set aside.
½ cup sugar
3 Tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled baking apples
½ cup chopped pecans
¼ cup caramel ice cream topping
In a large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and toss together until coated. Transfer apple mixture into pie plate. Sprinkle crumb topping over apple mix. Cover edges of crust with foil. Bake at 375 degrees for 25 minutes. Remove foil. Bake another 25 to 30 minutes or until top is golden. Remove from oven. Sprinkle pie with pecans and then drizzle with caramel top. Cool on a wire rack.