1st Place Winner Collette Gaugler

Fogelsville

Double crust for (1) 9-inch pie

2-1/2 cups flour

1 tsp. salt

2 tsp. superfine sugar

3/4 cup Crisco

1/3 cup cold water

Mix flour, salt and sugar in large bowl, then cut in Crisco with 2 butter knives until mixture resembles small crumbs. Then pour in water and mix with fork until mixture sticks together. Divide in half; roll out one piece to fit in the bottom of the pie pan, set other piece aside until you put in the filling into the bottom crust.

Pecan layer:

3/4 cup finely chopped pecans

2 T. brown sugar

1 beaten egg

1 T. milk

1 T. butter, softened

1 tsp. vanilla

1/4 tsp. lime juice

In a small bowl, combine all of the above ingredients. Spread over the bottom of the lower crust. Set aside.

Filling:

7 cups finely peeled and chopped apples

1 T. lime juice

1 tsp. vanilla

3/4 cup sugar

3 T. flour

1/8 tsp. salt

1-1/2 tsp. cinnamon

1/8 tsp. nutmeg

Put apples in large bowl and toss with lime juice. Microwave for 1 minute intervals 3 times, stirring in between. Then toss with vanilla. In a separate bowl mix together sugar, flour, salt, cinnamon and nutmeg. Toss the apples with the sugar mixture until all apples are coated. Spoon apple mixture over the nut layer in bottom crust in pie pan.

Crumbs:

1/4 cup brown sugar

1/2 cup flour

4 T. butter

Caramel ice cream topping, milk and raw sugar

For crumbs, mix sugar and flour together and cut in butter. Sprinkle over apples and then drizzle with caramel topping. Top with lattice top, fold under at edges and flute. Mix 1 T. milk with 1 T. caramel topping and brush over crust. Sprinkle with raw sugar. Bake at 425º for 20 minutes, then decrease to 375º and bake for 20-25 minutes more. You may need to cover the crust for part of the baking to avoid over browning.