Art and Apples Contest Winners 2010 – winning recipes from the Rochester MI 2010 Art and Apples Apple Pie and Apple Desserts contest. Apple Strawberry Rhubarb Pie and Ann-Marie’s Bavarian Apple Torte Recipe.
The first recipe is for the 1st place pie winner, and the second recipe is for the 1st place apple dessert winner.
Art and Apples Contest Winners 2010 – Pies
APPLE STRAWBERRY RHUBARB PIE
Bottom Crust
1 1/4 cups flour
1/3 cup shortening
1/2 tsp. salt
4-5 tbsp warm water
Mix the flour, shortening and salt in a medium mixing bowl.
Add the warm water, 1 tbsp at a time, until dough is firm
Roll out the dough and mold it into the pie dish, removing the excess
Pie Filling
5 granny smith apples – peeled, cored, sliced and diced
8 strawberries – sliced small
2 stalks of rhubarb – finely chopped
1 cup sugar
1/4 cup flour
1-2 tsp cinnamon
Mix the apples, strawberries and rhubarb in a large bowl – set aside
Mix the sugar, flour and cinnamon – add to the apple/strawberry/rhubarb mixture and mix well
Fill the pie with the apple mixture
Top Crust
1 cup flour
1 cup brown sugar
1 cup quick oats
1 stick butter – melted
Mix the flour, sugar and oats together in a medium bowl
Add the melted butter and mix until the crust is crumbly
Carefully pour the top crust mixture onto the apple mixture and smooth evenly.
Place in an oven pre-heated to 350 degrees on a middle rack
Bake at 350 degrees for 40-45 minutes
Art and Apples Contest Winners 2010 – Desserts
ANN-MARIE’S BAVARIAN APPLE TORTE RECIPE
Apple filling
5 – 7 apples, peeled, cored and sliced*
1/3 c. light brown sugar
½ tsp. ground cinnamon
½ tsp. cardamom
½ tsp. lemon juice
1/8 – ¼ tsp. salt
Crust
1/3 c. butter
1/3 c. white sugar
¼ tsp. vanilla extract
2/3 c. white AP flour
1/3 c. whole wheat AP flour
Filling
1 8-oz. pkg. Philadelphia cream cheese, softened
2 tsp. cornstarch
¼ c. light brown sugar
1 large egg
½ tsp. vanilla extract
Glaze (optional)
1/2 c. apricot preserves
1 ½ Tb. white sugar
1 ½ Tb. dark rum
Preheat oven to 450 degrees.
Apples: Toss peeled, cored & sliced apples in a large microwave-safe bowl with sugar, spices, lemon juice and salt to evenly coat. *(For company or other festive occasions: Reserve 1 – 2 apples’ worth of slices. These will be arranged attractively on top of apple mixture before baking.) Microwave apples for 3 – 4 minutes. Pour apple mixture into a colander or large strainer over a bowl and allow to drain for 15 – 20 minutes. Pour apple juices into a small (preferably non-stick) saucepan, bring to a simmer, and reduce to a syrupy consistency. Pour syrup back over the apple mixture and toss well. Set aside.
Crust: Cream together butter and sugar. Add flour and blend well; add vanilla and incorporate. Mixture should resemble fine bread crumbs. Butter and flour a 9-inch springform pan, and press crust mixture into the flat bottom and about an inch up the sides of the pan. Bake in oven for 5 – 6 minutes, or until browned on the edges. Remove from oven and set aside.
Cheesecake filling: In a medium bowl, blend softened cream cheese and cornstarch until smooth; add brown sugar and mix well. Beat in egg and vanilla.
Pour cream cheese mixture into center of crust. Pile apple mixture over all. *(If you are arranging apple slices on top for a more formal presentation, now is the time to do it.)
Bake for 10 minutes. Then reduce the heat to 400 degrees and continue baking for 30 minutes. Cool on baking rack.
If possible, refrigerate the torte beforehand for several hours or overnight to give the cream cheese filling a chance to set. Allow the torte to come to room temperature before serving.
Optional glaze: Sieve apricot preserves through a fine strainer. Melt with sugar and rum in small (preferably non-stick) saucepan until sugar is melted. Bring to a boil; at 228 degrees (soft ball stage), remove from heat. Paint on top of cooled torte with pastry brush.
See related posts below for more Art and Apples Contest Winners 2010
