The Apple of My Pie – 2nd Place 2011 Apple Pie Contest
Created by Christina McArthur, Goodrich MI
- 1 ¼ cups all-purpose flour(plus extra for rolling)
- ½ cup (1 stick) salted butter (very cold, cut into ½” cubes)
- ½ tsp salt
- ½ tsp Pioneer sugar
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1/8 cup chopped oatmeal
- 2-4 Tbsp ice water
- ¾ cup Pioneer sugar
- ½ cup French vanilla cake mix
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- dash of salt
- 5 Michigan Fugi apples
- 2 Michigan Jonathan apples
- 1 cup French vanilla cake mix
- ½ cup chopped oatmeal
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ very cold butter
Preheat oven to 400°
Cut the stick of butter into ½” cubes and place in freezer for 15 minutes. Combine flour, salt, nutmeg, cinnamon, oatmeal and sugar in a food processor; pulse to mix. Remove butter from freezer, add to food processor and pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. Knead the dough just enough to form 1 disk. Sprinkle a little flour on the disk and wrap in plastic wrap. Refrigerate at least 1 hour. Remove dough from refrigerator and let sit at room temperature for 5-10 minutes, to make rolling out easier. Using a rolling pin, roll out the dough to a 12″ circle about 1/8″ thick, on a lightly floured surface. Place the crust into a 9″ deep dish pie pan. Set aside.
Peel apples and cut into thin half moon shape pieces. In a large bowl, mix together the pie mix ingredients then add the apples. Set aside.
In a medium bowl, mix together all of the topping ingredients until crumbly.
Place the apples into the prepared pie pan. Then evenly sprinkle the topping onto the apples.
Bake the pie for 40 minutes. Then cover the pie with aluminum foil and bake for another 40 minutes. Remove from oven, let cool for 15 minutes and enjoy!