Check out winning recipes from ALLENTOWN FAIR
The Great Allentown Fair held 10 culinary contests. Seven of the winning recipes were printed in The Morning Call last week. Here are the other three.
CREAMY CARAMEL APPLE-PECAN PIE Crust
2 cups flour
1 ½ tsp. sugar
½ tsp. salt
⅛ tsp. baking powder
½ stick unsalted butter
½ cup butter flavored shortening 1 egg, beaten
1 ½ tsp. apple cider vinegar Creamy layer
4 oz. cream cheese, softened
7 oz. sweetened condensed milk ½ tsp. vanilla
Filling
7 cups PA grown apples of choice, peeled and sliced thin
1 tsp. lemon juice
¼ cup boiled cider
1 tsp. vanilla
½ cup toasted pecans, chopped fine
⅓ cup light brown sugar, packed 3 Tbsp. granulated sugar
2 tsp. ground cinnamon
⅓ cup pie enhancer
⅓ cup salted caramel topping, room temperature
Streusel
¾ cup flour
⅔ cup finely chopped pecans ¼ cup light brown sugar, packed 6 Tbsp. cold butter ¼ cup salted carmel topping, room temperature
Crust: Sift dry ingredients.
Cut in shortening until mixture resembles course crumbs. Mix egg, vinegar, and water. Add to dry ingredients. Mix just until dough comes together. Fit into 9-inch or 10-inch pan.
Creamy layer: Beat these ingredients together until smooth and creamy.
Filling: Toss apples with lemon juice, cider, and vanilla. Let it set for about 30 minutes. Combine pecans, sugars, cinnamon, and pie enhancer. Add to apple mixture and let sit for 30 minutes. Streusel: Blend ingredients together.
Pour cream cheese mixture onto bottom of chilled crust and swirl in ⅓ cup caramel. Put apples on top. Place blended streusel topping on top. Bake at 400 degrees for 15 minutes. Drop temperature to 375 degrees and finish for another 15 minutes. Cover edges of crust if necessary and put foil over crumbs. Bake for another 30-40 minutes until filling is bubbling and topping is brown. Top with caramel. Decorate as desired.