Mattydale Donna Case of Mattydale has won the Pie Baking Championship at the New York State Fair for her Apple Maple Cream Pie Cups.
Case was a first time blue ribbon winner in the pie contest at the fair. Her scrumptious Apple Maple Cream Pie Cups took a few tries to get right, but she ended with a clear winner. She told us the making this pie in muffin cups versus a standard pie plate made the flavor combo stand out that much more. She was so elated with the win, that she has already made the pie several times for family and friends since the contest. She calls this pie “not just another apple pie.” Case won the coveted blue ribbon, a $200 cash prize. Below is the recipe.
Apple Maple Cream Pie Cups
1 package Pillsbury Refrigerated Pie Crusts
4 to 5 apples (6 cups) peeled, cored (sliced thin and chopped)
1 teaspoon lemon juice
1/2 cup granulated cane sugar
4 tablespoons flour
3/8 cup all-purpose flour
1/8 cup dark brown sugar, packed
1 tablespoon granulated cane sugar
2 tablespoons salted butter, softened
1/8 cup old-fashioned rolled oats
1/8 cup walnuts, chopped
Maple Cream Mousse:
1/2 cup heavy cream
1/4 cup pure granulated maple sugar
1 tablespoon confectioner’s sugar
- Combine apples, lemon juice, sugar and flour. Set aside.
For Crumb Topping:
Combine flour, sugars and butter.
Stir in oats and walnuts. Set aside.
For Maple Cream:
- Stir cream and maple sugar together in a mixing bowl and beat on high until stiff peaks form. Set aside.
To Assemble Pie:
Roll out two Pillsbury refrigerated pie crusts. Cut 8 circles of about 6-inches. Gather up remainder of pie crust and roll out again. Cut 2 more circles and cut out shapes with very small cookie cutters.
Place a circle of dough into a muffin cup, press it into the pan, adjust and crimp the top edges.
Fill each cup with about 1/4 cup of apple filling. Top with about 1 tablespoon of the crumb topping.
Place the cut out shapes on a cookie sheet.
Preheat oven to 400 degrees. Bake pies for 25 minutes or until pie cups are golden brown. Bake shapes for about 10 minutes or until golden brown.
Cool both the pie cups and the shapes. Top cups with maple cream and then garnish with shapes.
Dust with confectioner’s sugar.
Yields: 8 pie cups