First Place Winner in our first Apple Pie Baking Competition

Sweet Fall Apple Pie By Natalie Davis

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  • 1 cup shortening, 3 cups all purpose flour, 1 teaspoon salt, 1/2 tablespoon sugar, about 1/2 cup water, very cold

  • Whisk together flour and salt. With a pastry blender cut in shortening until mixture looks like coarse corn meal. With a fork mix in the water. Separate the dough into two balls. Roll out each on a heavily poured pastry mat until thin. Put one into pie plate.


  • 5 large apples(she used all Jonagold), 1 and 1/2 cups sugar, 1 and 1/2 cups water, 4 and 1/2 tablespoons and 1 and 1/2 tablespoons corn starch, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg

  • In a medium saucepan which together corn starch and sugar. Turn on medium heat and drizzle in the water, stirring constantly. Keep on heat until it thickens and bubbles. Add the spices and apples, cored and sliced. Take off heat. Fill pie. Cover with other crust and crimp the edges.

  • Bake at 375 degrees for 40-45 minutes. Enjoy!

Second Place Winner in our first Apple Pie Baking Competition

Apple Pie By Ann Smith

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  • 2 Cups All Purpose Flour, 1/2 Teaspoon Salt, 1/2 Cup Canola Oil, 1/4 Cup Milk

  • Combine flour and salt in small bowl. Stir.

  • Measure oil and milk together but do not stir. Pour into flour mixture and stir with a fork until it forms a ball.

  • Separate into two balls. Roll out between sheets of wax paper. Remove top sheet and flip into pie plate. Repeat with crust.

Apple Pie:

  • 4 Cups apples, peeled and sliced, 1 Cup light brown sugar, 3 tablespoons tapioca, 1 teaspoon sugar, dash of nutmeg, butter

  • Combine apples, brown sugar, tapioca, nutmeg and cinnamon. Pour into crust. Dot with butter. Top with crust.

  • Bake at 375 degrees for 45 minutes to an hour.

Third Place Winner in our first Apple Pie Baking Contest:

Two Crust Apple Pie by Kathy O’Sullivan

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  • 2 1/3 Cup Flour and 1/2 teaspoon salt. Combine flour and salt in metal or glass bowl.

  • 1 Cup Butter Flavor Crisco. Keep in the refrigerator and use cold. Cut into small chunks and use pastry cutter to combine with flour and salt mixture. Mix until it forms small crumbs.

  • 1/4 Cup Vodka poured over ice. Add to mixture one teaspoon at a time. When mixture sticks together form into ball into two balls and place into refrigerator while you make the apple mixture.

Apple Mixture:

  • Peel and slice six apples into very thin slices. Use a variety of apples including one Granny Smith or very tart apple.

  • Add 3/4 Cup Sugar and One teaspoon of Penzy’s apple pie spice. Mix well and let sit while you roll out crust.

Assemble the Pie:

  • Use a glass pie plate so you can see if the bottom is done.

  • Roll crusts out between two layers of waxed paper to thickness of 1/4 inch. Take top layer of wax paper off and use the bottom to flip the crust into the pan.

  • Layer the apples into the pie plate.

  • Pinch the edges of the pie. Cut vent holes into top of crust with a knife.

  • Bake at 425 degrees for 50 minutes or until crusts starts to brown.

  • If the top crust is brown before the bottom, place a sheet of aluminum foil over top.

  • Be sure the bottom crust is brown - you don’t want a soggy bottom :)

  • Enjoy!

Boiled Cider Apple Pie By Gayle Dunn

2 Cups Cider

2/3 Cup Sugar

3 Tbsp Cornstarch

2 Tbsp Water

1 Tsp Ground Cinnamon

Pastry for Two Crust Pie

6 Cups Cored, Peeled and Sliced apples (8 small or 4 large)

2 Tbsp Butter

Place cider and sugar in a saucepan and boil over high heat until liquid is reduced to one cup, stirring until sugar is dissolved. combine cornstarch, water and cinnamon. Stir into boiling cider and cook, stirring until mixture is thickened. Remove from heat.

Preheat oven to 375 degrees. Roll out bottom crust and fit into 9” pie pan. Roll out top crust and cut vent holes.

Stir apples into cider mixture, mixing well. Transfer to pastry lined pie pan and dot with butter. Cover with top piecrust, folding it over the bottom crust. Seal and flute edges.

Bake 45 to 55 minutes or until crust is golden and filling is bubbly. Makes 8 servings.

Fresh Peach Pie submitted by Lindy Banks

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Pastry for 8" Two Crust Pie

4 cups sliced fresh peaches( about 7 medium)

1 teaspoon lemon juice

2/3 cup sugar

3 tablespoons flour

1/2 teaspoon ground cinnamon

I add a tiny amount of ground nutmeg

1  tablespoon margarine or butter


Pastry for 9" Two Crust Pie

5 cups sliced fresh peaches (about 9 medium)

1teaspoon lemon juice

1cup sugar

1/4 cup flour

1/2 teaspoon ground cinnamon

I add tiny amount of nutmeg

2 tablespoons margarine or butter

Preheat oven to 425 degrees

Prepare pastry

Mix peaches and lemon juice. Mix sugar, flour, cinnamon and nutmeg. Stir into peaches. Turn into pastry lined pie plate.  Dot with butter or margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge of crust with 2-3 inch strip of aluminum foil to prevent excessive browning ;remove foil during last 15 minutes of baking.  Bake until crust is light brown and juice begins to bubble through slits in crust, approximately 35 to 45 minutes ,it may take longer if peaches are really juicy. Serve with ice cream or whipped topping. Enjoy!

Branstool Peaches & Cream (9 servings)

submitted by OH Jenny Bakes

Combining fresh Ohio peaches with classic shortcake and whipped cream, summer just doesn’t get better than this. Make the Peach Curd in advance; it will keep in the fridge for two weeks.

You can also use it to top ice cream, pancakes, or oatmeal!

Spiced Peach Curd (makes approximately 2 cups)

4 egg yolks

2/3 c. sugar

1 cup fresh peach puree (about 3-4 peaches, peeled and blended into puree)

1 TB lemon juice

6 TB butter

1/2 t. Vanilla

1 t. ground ginger

1 t. ground cinnamon

Optional: 1 t. cornstarch or arrowroot powder (GF) to thicken to a spreadable fruit butter.

In a medium bowl, combine the yolks with sugar, peach purée and lemon juice. Whisk to completely dissolve any lumps. Pour mix into saucepan and slowly simmer over moderate heat, stirring continuously until thickened, 15-20 minutes. You are cooking the eggs, so don’t shortcut this stage. Remove from heat. Add butter by cutting small pieces in and stir until melted and the mix is uniform in color. Add vanilla, ginger, and cinnamon, whisking if necessary to combine thoroughly. Pass through a fine-mesh sieve to strain out large fibers of peach puree. Store in an airtight jar until ready to use.

If you want to thicken your curd to make it more spreadable like butter, pour strained mix back into saucepan and cook over low heat with cornstarch 5-10 minutes. Then pour into an airtight jar. Let it cool to room temp with the lid off, then cover and put in the fridge until ready to use.

Cream Shortcakes (makes 9 4” shortcakes)

2 c. all-purpose flour

2 ½ t. baking powder

½ t. salt

3-4 T. sugar

1 ¼ c. heavy cream

Preheat oven to 450 degrees. Whisk dry ingredients together. Add cream and stir until just combined. Don’t overwork the dough; these should be light and fluffy. Drop by medium spoonfuls onto lined or greased cookie sheet. The dough should divide evenly into 9 shortcakes.

Bake 12-15 minutes until lightly browned. Serve warm.

To assemble Branstool Peaches & Cream:

Break one shortcake into two or three pieces into a bowl. Add 2-3 T. of chopped fresh peaches.

Drizzle 1-2 T. of Spiced Peach Curd over shortcakes and peach pieces. Top with generous dollop of whipped cream.

For a gluten-free alternative, use your 4 egg whites leftover from separating your eggs for the curd to make meringues! This can take a whole day, but it is worth it for a different twist on a favorite.

Put 4 egg whites into a large mixing bowl; make sure there are no yolks in your mix! Whisk eggs on medium-high speed until light and frothy, about 1 minute. Add 1 T. of sugar at a time until peaks become stiff and mix gets very glossy (total sugar ½ - ⅔ c.). Scoop meringue mix into piping bag or large gallon-sized food storage bag. Clip the tip of the piping bag, or corner of the storage bag to create a ¾” wide opening. Pipe meringue into spirals or mounds on a lined baking sheet, approximately 3” wide. Bake at 200 degrees for 90 minutes to two hours. Turn off the oven and let the meringues dry out in the cooling oven for a couple hours (or overnight) until hard on the outside. To serve, break 1-2 meringues into pieces, like you would the shortcake, and top with fresh peaches, curd, and whipped cream.

Peach Praline Pie submitted by Janet Drury Goodman

1/4 C flour                

1/4 C brown sugar          

1/4 C butter

1/2 C finely chopped pecans          

One 9" baking pie shell

4 C sliced peeled Branstool peaches      

 1/2 C sugar

2 T quick cooking tapioca        

 1 tsp lemon juice

-Combine peaches, sugar, tapioca, and lemon juice. Let stand 15 minutes. Meanwhile combine flour, brown sugar, and pecans. Using fork, cut into butter.

-Sprinkle 1/4 of flour mixture into bottom of pie crust. Cover with peach mixture, then sprinkle with remaining flour mixture.

-Bake at 450 degrees for 10 minutes then reduce temperature to 350 and bake for 20 minutes or until golden brown. Makes one 9" pie, about 8 servings.