So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.

Ingredients

8 serv.

cups peeled & cored thinly sliced apples8 cups
tablespoon lemon juice↗1 tablespoon
cup sugar↗3⁄4 cup
teaspoon cinnamon↗1⁄2 teaspoon
teaspoon nutmeg↗1⁄4 teaspoon
tablespoons flour↗2 tablespoons
tablespoons cornstarch↗1 1⁄2 tablespoons
teaspoon salt↗1⁄8 teaspoon
tablespoons butter↗2 tablespoons
(9 inch) double crust pie crusts, unbaked↗1

Step-by-step instructions

1
Coat apple slices with lemon juice.
2
Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
3
Add apples and shake bag until thoroughly coated.
4
Immediately, put coated apples into prepared pie crust.
5
Dot with butter.
6
Cover with top crust.
7
Crimp edges to seal and cut vent holes into crust.
8
Brush with milk and sprinkle with cinnamon sugar.
9
Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.

Source: food.com

Original recipe ↗

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