Grand Winner is Updated Apple Pie : Prize-Winning Recipes of America’s Bake-Off

The bake-off winner can best be described as an updated version of an apple pie--decidedly updated. In reality it was a beautifully simple yet quite sophisticated apple nut tart with light, lemony tang. And it won $40,000 for its creator Mary Lou Warren of Colorado Springs, Colo., at the 32nd America’s Bake-Off (formerly the Pillsbury Bake-Off) last week in Orlando, Fla.

Warren’s tart was the big money winner at the bake-off; it took not only the $15,000 first prize in the Refrigerated Pie Crust and Biscuit category, but an additional $25,000 for being the outstanding recipe of this year’s contest.

Other $15,000 category winners were Debi Wolf of Salem, Ore., for a Tangy Crescent Nut Tart; Karen Everly of Portland, Ore., for a Peanut-Chocolate Parfait Dessert, and Laurene Harschutz, Brookfield, Wis., for a Fiesta Chicken Casserole.

Several Californians were among the 16 winners of $2,000. Leonard Thompson of San Jose won for his Chocolate Silk Pecan Pie, as did Douglas Szymanek of Palos Verdes Estates for a recipe for Honey-Apple Crescent Squares and Nancy Jo Mathison of Chico for Enchilada-Style Chicken Pie.

Other $2,000 prize winners were Robert Braun of Marietta, Ga., for Ham ‘N Eggs Crescent Brunch Pizza; Lori Busch of Sugar Land, Tex., for Crescent Apple Pastries; Dawn Wilson of Littleton, Colo., for Bacon ‘N Cheese Crescent Won Tons; Christine Bell of Golden Valley, Minn., for Fudge Treasure Cake; Wanda Bierbaum of Vandalia, Ill., for Fudge Marble Cheesecake; Dale Grant of Corpus Christi, Tex., for Golden Apricot Cake, Karen Myers of Wilbraham, Mass., for Coffee Cream Layer Cake; Gloria Bove of Bethlehem, Penn., for Italian Cheese Rustica Pie; Edith L. Shulman of Grapevine, Tex., for Italian Biscuit Flatbread; Janis Chudleigh of Bethany, Conn., for Beehive Buns; Shirley Domeier of New Ulm, Minn., for Spicy Raisin Brunch Cake; Deborah Anderson of Fairborn, Ohio, for Choconut Chippers, and Juliet Gleason of Eden Prairie, Minn., for Country Harvest Brunch Cake.

Here are the top four winning recipes, as well as a sampling of some of the $2,000 winners. APPLE-NUT LATTICE TART (Mary Lou Warren, Colorado Springs, Colo.)

1 (15-ounce) refrigerated all ready pie crust

1 teaspoon flour

3 to 3 1/2 cups thinly sliced, peeled apples

1/2 cup sugar

3 tablespoons golden raisins

3 tablespoons chopped walnuts or pecans

1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon grated lemon peel

2 teaspoons lemon juice

1 egg yolk, beaten

1 teaspoon water

Glaze

Prepare pie crust according to package directions for 2-crust pie using 10-inch tart pan with removable bottom or 1 (9-inch) pie pan. Place 1 prepared crust in pan. Press in bottom and up sides of pan. Trim edges, if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and lemon juice. Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into 1/2-inch-wide strips. Arrange strips in lattice design over apple mixture. Trim and seal edges. In small bowl, combine egg yolk and water. Gently brush over lattice.

Bake at 400 degrees 40 to 60 minutes or until golden brown and apples are tender. Cool 1 hour.

Drizzle Glaze over slightly warm tart. Cool. Remove sides of pan. Makes 8 servings. Glaze

1/4 cup powdered sugar

1 to 2 teaspoons lemon juice

Combine powdered sugar and lemon juice in small bowl. TANGY CRESCENT NUT TART (Debi Wolf, Salem, Ore.)

1 (8-ounce) can refrigerated crescent dinner rolls

1 cup granulated sugar

1/4 cup all-purpose or unbleached flour

2 to 3 teaspoons grated lemon peel

3 to 4 tablespoons lemon juice

1 teaspoon vanilla

4 eggs

1 cup coconut

1 cup finely chopped hazelnuts or walnuts

1 to 2 tablespoons powdered sugar

Separate crescent dinner rolls into 8 triangles. Place triangles in lightly greased 10-inch tart pan or 10-inch pizza pan. Press over bottom and up sides to form crust. Seal perforations. Bake at 350 degrees 5 minutes. Cool 5 minutes. Gently press sides of warm crust to top of pan.

In large bowl, combine granulated sugar, flour, lemon peel, lemon juice, vanilla and eggs. Beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Pour filling into cooled crust. Bake at 350 degrees 25 to 30 minutes or until filling is set and crust is golden brown. Cool. Sprinkle with powdered sugar. Store in refrigerator. Makes 8 to 12 servings. PEANUT-CHOCOLATE PARFAIT DESSERT (Karen Everly, Portland, Ore.)

1 (18 1/2-ounce) package pudding-included devil’s food cake mix

1/2 cup butter or margarine, melted

1/4 cup milk

1 egg

1 1/4 cups peanuts

3/4 cup peanut butter

1 1/2 cups powdered sugar

1 (8-ounce) package cream cheese, softened

2 1/2 cups milk

1 (8-ounce) container frozen whipped topping, thawed

1 (5 1/4-ounce) package instant vanilla pudding and pie filling mix

1 (1.45-ounce) bar milk chocolate, chilled and grated

Grease and flour bottom only of 13x9-inch pan. In large bowl, combine cake mix, butter, milk, egg and 3/4 cup peanuts at medium speed of electric mixer until well blended. Spread evenly into prepared pan. Bake at 350 degrees 20 to 25 minutes. Cool.

In small bowl, combine peanut butter and powdered sugar at low speed of electric mixer until crumbly. Set aside.

In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix. Beat 2 minutes at low speed of electric mixer until well blended. Pour half of cream cheese mixture over cooled base. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures.

Sprinkle with 1/2 cup peanuts. Gently press into filling. Sprinkle with grated chocolate. Cover and refrigerate or freeze until serving time. Makes 16 servings. FIESTA CHICKEN CASSEROLE (Laurene Harschutz, Brookfield, Wis.)

1 cup sour cream

1/3 cup milk

1/4 cup chopped onion

1/2 teaspoon garlic salt or 1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

Dash hot pepper sauce

1 (10 3/4-ounce) can condensed cream of chicken soup

1 (9-ounce) package frozen chopped spinach in pouch, thawed, well drained

1 (4-ounce) can chopped green chiles, drained

1 (2-ounce) jar chopped pimiento, drained

2 to 3 cups cubed cooked chicken

1 cup shredded Jack cheese

1/2 cup shredded Cheddar cheese

Topping

Paprika

Combine sour cream, milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chiles and pimiento in large bowl. Blend well. Combine chicken with Jack and Cheddar cheeses. Toss lightly. Spoon half of spinach mixture into lightly greased, deep 2-quart casserole. Sprinkle with half of chicken mixture. Repeat layers.

Pour Topping over filling. Sprinkle with paprika. Bake at 375 degrees 40 to 45 minutes or until deep golden brown. Makes 6 to 8 servings. Topping

2 eggs, separated

1 cup self-rising flour

3/4 cup milk

1/4 cup butter or margarine, softened

In large bowl, beat egg whites with electric mixer until stiff peaks form. Remove from bowl and set aside. In same bowl with same beaters, combine flour, milk, butter and egg yolks. Beat at low speed until moistened. Beat 4 minutes at high speed of electric mixer, scraping sides of bowl occasionally. Fold in beaten egg whites.

Note: One cup all-purpose flour may be substituted for the self-rising flour but it will be necessary to add 1 1/2 teaspoons baking powder for this recipe. BEEHIVE BUNS (Janis Chudleigh, Bethany, Conn.)

2 cups whole-wheat flour

2 packages dry yeast

1 teaspoon salt

1 cup raisins

1 cup hot water

1 cup milk

1/3 cup honey

1/3 cup butter or margarine

2 eggs

2 to 3 1/4 cups all-purpose or unbleached flour

Glaze

Combine whole-wheat flour, yeast and salt in large bowl. Set aside. Cover raisins with water 1 minute. Drain. In small saucepan, heat milk, honey and butter until very warm (120 to 130 degrees). Stir into flour mixture. Beat in eggs, 1 at a time. Stir in drained raisins. Stir in 1 1/2 to 2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 1 1/4 cups all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 to 60 minutes.

Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. Cover dough pieces with inverted bowl to prevent drying out.

Using 1 piece of dough at a time, roll to form 10- to 12-inch rope. Coil rope in muffin cup, tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover and let rise in warm place until light and doubled in size, 30 to 45 minutes.

Bake at 350 degrees 15 to 20 minutes or until golden brown. Remove from pan. Place on wire racks. Drizzle Glaze over warm buns. Makes 24 buns. Glaze

3 tablespoons honey

3 tablespoons butter or margarine

1 1/4 cups powdered sugar

1 teaspoon vanilla

Heat honey and butter in small saucepan. Stir in powdered sugar and vanilla until smooth. CHOCONUT CHIPPERS (Deborah Anderson, Fairborn, Ohio)

3/4 cup granulated sugar

3/4 cup brown sugar, firmly packed

1/4 cup oil

1 teaspoon vanilla

2 egg whites or 1 whole egg

1 (5 1/8-ounce) package chocolate fudge pudding and pie filling mix

1 cup sour cream

2 cups all-purpose, unbleached or self-rising flour

1 1/2 cups rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped pecans

1 (12-ounce) package semisweet chocolate pieces

Combine sugars, oil, vanilla, egg whites, pudding mix and sour cream in large bowl. Beat at low speed of electric mixer until moistened. Add flour, oats, baking soda and salt. Mix at low speed until blended. Stir in pecans and chocolate pieces.

Drop by rounded tablespoons 2 inches apart on greased baking sheet. Bake at 375 degrees 6 to 7 minutes or until set. Cool 1 minute before removing from sheet. Makes 5 to 6 dozen cookies.

Note: If dough is too soft, refrigerate about 1 hour for easier handling or stir in additional 1/4 cup flour. CRESCENT APPLE PASTRIES (Lori Busch, Sugar Land, Tex.)

1 large apple, peeled and coarsely grated (about 1 cup)

3 tablespoons raisins

Sugar

2 tablespoons chopped nuts, optional

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 (8-ounce) can refrigerated crescent dinner rolls

1 egg, beaten

In medium bowl, combine apple, raisins, 2 tablespoons sugar, nuts, cornstarch, cinnamon and salt. Toss lightly. Separate dough into 8 triangles.

Spoon rounded tablespoon of apple mixture onto square corner of triangle to within 1/4 inch of edge. Fold 2 remaining points to square corner, making square-shaped packet. Press edges to seal. Leave diagonal opening unsealed. Place on lightly greased cookie sheet. Brush with egg, then sprinkle with sugar. Bake at 350 degrees 13 to 17 minutes or until golden. Serve warm. Makes 8 pastries.

Note: To reheat, wrap loosely in foil and heat at 350 degrees 12 to 15 minutes or until warm. ITALIAN BISCUIT FLATBREAD (Edith L. Shulman, Grapevine, Tex.)

1/2 cup mayonnaise or mayonnaise-style salad dressing

2/3 cup grated Parmesan cheese

1/4 teaspoon basil leaves

1/4 teaspoon oregano leaves

3 green onions, chopped (about 3 tablespoons)

1 clove garlic, minced, or 1/8 teaspoon instant minced garlic or garlic powder

1 (10-ounce) package refrigerated flaky biscuits

Combine mayonnaise and Parmesan cheese in small bowl. Stir in basil, oregano, green onions and garlic. Separate dough into 10 biscuits. Press or roll each biscuit on ungreased baking sheets to 4-inch circle. Spread 1 tablespoon cheese mixture over each circle to within 1/4 inch of edge. Bake at 400 degrees 10 to 13 minutes or until golden brown. Serve warm. Makes 10 flatbreads.