Day 31 of The 2012 Apple Challenge: Apple Pie

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Blast the trumpets! Throw confetti! Alert the band! The 2012 Apple Challenge is OVER!

I made my final two (yes, two) apple recipes today.

Both recipes were submitted to me by readers in response to my ‘Send me your favorite apple pie recipe’ request. These submissions had such an interesting twist on the traditional apple pie that I couldn’t choose just one. (Plus, one is made in one bowl and cooked in the microwave. It couldn’t be simpler!)

My thanks Karen Hass and Sandra Fiegen for their recipes, and thank you to everyone who followed along in this venture.

For the record, I don’t plan to buy apples any time soon.



  • 4 cups all-purpose enriched flour
  • 1 1/2 cup Crisco, either butter flavor or plain (you can also do 3/4 cup Crisco and 3/4 cup lard)
  • 3/4 cup water
  • 1/2 teaspoon salt
This is a moist crust and rolls well. Divide the dough in half, then lightly flour the rolling surface which needs to be at least as big as the pan. (Hint: Lightly flour, then place the pan over the surface and make some impressions of where the dough needs to 'roll to' before you place the dough on the surface.)

Once you have rolled the dough fairly thin, fold in thirds to move it to the jelly roll pan. Nestle into the pan. Fix any 'breaks' in the crust by wetting your finger, gluing edges together with the wet finger, and then tap with a floured finger. Cut this crust off at the top of the edge of the pan; there will be no hang-over edge on this portion.

Pie innards

  • 2 cups granulated sugar
  • 1/2 cup flour
  • 1 1/2 teaspoon cinnamon
  • 7 cups sliced raw apples--a variety of at least 3 kinds works the best, core and peel them before slicing (I used Honeycrisp, Jonagold and Granny Smith)
  • 1/4 cup cinnamon red hots
  • 1/4 cup melted butter
Mix the first three ingredients together. Sprinkle about ¼ of the mixture on the pie crust in the pan.

Mix the apples with the remaining mixture, then spread on the crust.  Sprinkle the red hots and the butter over the apples.

Roll out the last half of the crust, and folding into thirds, place onto the pie, unfold, and cut the crust to hang about 1 inch over the edge of the pan all the way around. Tuck this behind the other crust so that the first crust is 'interior' to the other, and crimp the edge, sealing it. Make several slashes on the top crust to let air escape while cooking. Sprinkle the crust with more sugar to help it brown, and bake 1 hour at 375 degrees.

When the pie is finished baking, you can drizzle some powdered sugar glaze on it, enjoy it with some ice cream or eat it plain.

Source: Sandra Fiegen

NOTE: This pie was extremely easy to make, extremely easy to cut and my colleagues loved it! You can easily eat this pie by hand – why dirty a plate, right?


1 egg, beaten in medium sized bowl

Stir in 1/2 teaspoon vanilla

Mix in 3/4 cup sugar, 1/2 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and ½ cups diced apple (I used 1 Granny Smith and 1 Jonagold apple)

This will be a thick mixture.

Spread in a 9 inch greased pan or 2 quart microwavable dish, if baking in microwave. Bake at 350 degrees for 25 to 30 minutes (until the center is set) or microwave on high. The amount of time to microwave this torte depends on the microwave. A microwave with 1100 watts, at 80 percent power, will cook this torte in 6 minutes.

Source: Karen Hass

NOTE: I made this recipe in the microwave and loved it! It looks more like a cake than a torte when you first take it out, but let it set and you get this wonderful crisp crust, almost like eating a giant fruit-filled cookie. I had my piece with whipped cream on top, but ice cream and a drizzle of vanilla would be great, too.

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