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 A Finalist in Good Morning America's Apple Pie Contest 2001 What Makes America Great Apple Pie From Mary Michener Easton, Pa. 2001 Mary Michener tells us about the recipe: In our home, pork fat ruled. My mother arrived in America from Hungary with one suitcase, determination, and a love of food that included old family recipes, many using lard from "The Pig" that not only saw us through cold winters, but through the Great Depression and the dark days of World War II. The following recipe was one of the treasured possessions my mother brought with her almost 80 years ago. It, too, was an immigrant of sorts, and so has adapted, evolved and embraced the best of its adopted country. This recipe is now, like me, a proud, first-generation American. 
Before You Start:1. You should use a 9-inch old brown ceramic dish, or a 9-inch glass pie plate. 2. Lightly toast 1 cup of chopped hazelnuts 3. Preheat oven to 425 degrees 4. Set cookie sheet in oven to heat (you will place the pie on this later) Ingredients for the Crust Ingredients for the Filling Ingredients for the Topping Directions for the Crust 1. Place lard in freezer for 20 minutes, so it is icy cold. 2. Place flour and salt in bowl. 3. With pastry blender, cut in half the lard, until mixture is like fine meal. 4. Coarsely cut in remaining lard. 5. Sprinkle 1 Tbsp. cold water over dough and mix with fork until all flour is moist. 6. Press dough into a ball. Roll out at once. (If it falls apart, you'll be doing it right. Just patch the baby together in the pie pan.) Directions for the Filling 1. Sprinkle 3 tbsp. hazelnuts and the 3 tbsp. sugar on bottom crust. 2. Fill pie pan with apples, sprinkle cinnamon on top, then fork the insides of a lemon over all. 3. Sprinkle most of remaining sugar around edge of pie, rest on top. Dot with butter, so butter and sugar will caramelize around edge of crust when baked. Directions for the Topping 1. Work together with hands until like coarse meal. 2. Cover apples with topping and place the pie plate on heated cookie sheet. 3. Bake at 425 degrees for 15 minutes, then lower to 375 degrees and bake 60 minutes or until sugar and butter are bubbly around the edge. Do not remove before. 4. If top is browning too quickly, cover with foil. 5. Let the pie cool at room temperature for one hour before slicing. Recipe courtesy of Mary Michener, Good Morning America Apple Pie Contest 2001
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 FINALISTS from the 2001 GMA APPLE PIE CONTEST  What Makes America Great Apple PieSister's Day Apple PieMy, My Miss American PieApricot Apple Streusel PieTHE WINNER Carmel Crunch Apple PieMore Great Dessert Recipes Lattice Top Cherry CobblerPokey BrowniesRocco's Balsamic PeachesShaker Lemon PieJuniors Famous No. 1 CheesecakeWarm, Soft Chocolate CakeMarbled Cream Cheese and Kahlua BrowniesEmeril's Banana Cream PieCrunchy Carmel Apple PieChocolate BallsChocalate Covered Peanut Butter PieBanana and Pecan BeignetsRaspberry CheesecakeDouble-Chocolate FondueWhite Chocolate Strawberry TartWolfgang's Apple TartCranberry Apple PiePumpkin Crumble with Apples, Raisins and BourbonIndividual Chocolate Nut PiesApples GrandmaPhyllo Tart with Fruit SalpiconToffee Trifle CakeWhisky Fudge CakeChocolate Meringue CookiesApricot or Peach MelbaRustic Blueberry and Peach Cobbler with Oatmeal CrustRed, White and Blue Ice Cream Sandwich CakePeach CobblerMilk Chocolate Cheesecake with Mascerated Berries |
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