Bakers of all skill levels are invited to enter the 18^th Annual APC/Crisco^® National Pie Championships^® to be held April 27-29, 2012 in Orlando. Entry forms will be posted soon at www.piecouncil.org. Those who prefer to appreciate the nuances of pie without all the work won’t want to miss the APC Great American Pie Festival sponsored by Crisco^®, featuring the Never Ending Pie Buffet, held April 28-29, 2012 in nearby Celebration, Fla.

Here is a winning recipe from last year, courtesy of The American Pie Council.

Laura’s Sticky Toffee Pudding Apple Pie
Linda Hundt, DeWitt, Mich.
Crisco^® Innovation Best of Show
Professional
2011 American Pie Council Crisco^® National Pie Championships

Pie Crust
1 ½ cups of flour
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
¼ cup cold butter cut in small pieces
½ cup of refrigerated Crisco® shortening

Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears “pea-like.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.

Apple Filling
Five medium to large Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced
1 cup brown sugar
3 Tablespoons flour
4 Tablespoons melted butter
2 teaspoons cinnamon
1 teaspoon lemon juice
¼ teaspoon salt
Cook above ingredients in large pan on medium heat until cooked halfway. Stir in 3/4 cup homemade caramel until melted.

Homemade caramel – recipe below
Praline pecans – recipe below

Sticky Toffee Pudding Filling
½ cup praline pecans
1 stick of butter softened
½ cup brown sugar
2 T heavy cream
1 T lemon juice
1 egg – beaten
½ cup self-rising flour
Mix above ingredients just until blended.

Crumb topping
¾ cup of flour
1 cup sugar
¼ teaspoon salt
1 stick of butter softened

Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly.

Directions:
Spread sticky toffee pudding mixture on bottom of crust. Put apple mixture over pudding mixture. Sprinkle with crumb topping. Bake in preheated 400 degree oven for one hour or until knife easily slides into center of pie with no resistance. If pie becomes too brown before done, turn down oven to 350 degrees to finish baking and cover with foil completely.

Top with a generous amount of homemade caramel and praline pecans.

Homemade Caramel
1- 14 ounce can sweetened condensed milk
1 cup light corn syrup
1 cup sugar
½ cup brown sugar
½ stick butter
1 Tablespoon real vanilla extract

In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and cook, constantly stirring, until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244F on a candy thermometer or firm-ball stage. Pour in glass container. Cool to use.

Praline Pecans
1 cup of chopped pecans
2 T butter
2 T brown sugar
Melt butter in small pan on medium –low heat until melted. Add pecans and sugar and stir ingredients until you start smelling the nuts roasting. Take off heat and cool. Crumble.

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The American Pie Council® (APC), the only organization committed to maintaining America’s pie heritage, offers pie lovers plenty of reasons and ways to celebrate. The APC offers recipes on its website www.piecouncil.org and many APC members offer activities, specials and more in celebration of the special day. The APC is comprised of amateur, professional and commercial pie manufacturer members. Any amateur pie maker or pie lover can join for just $40 for a lifetime membership.

DIRECTIONS
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Place melted butter in shallow dish. Place granulated sugar in another shallow dish.
2. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick; place on cookie sheet. Press down ends firmly.
3. Bake 13 to 17 minutes or until golden brown.
4. Meanwhile, in small bowl, mix glaze ingredients. Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet. Cool 5 minutes. Serve warm.

PUMPKIN PIES

Pumpkin pies are always in the grocery stores and especially bakeries. These pies are soft and sweet. Warming it up in the oven makes it seem like it was just freshly baked in your very own kitchen. Of course, you can add a few semi homemade touches. Add a a sprinkling of cinnamon, melted marshmallows, and a scoop of whip cream. This makes a good dessert fantastic!

SPICED PUMPKIN TEAS

A warm cup of spiced pumpkin tea near the fire place, curled up with a good book is a peaceful evening. Starbucks has a great tasting pumpkin spice latte. This signature espresso blended with the unmistakable spices of fall such as cinnamon, nutmeg, and clove with smooth steamed milk, topped with delectably sweetened whipped cream.

Whether fall is your favorite season or just a passage towards it, sweet and spicy pumpkin is sure to please.

PUMPKIN MUFFINS

Now, for a completely homemade recipe that will be a real treat. All of the ingredients include a can of fresh, puree pumpkin; an entire, diced banana; almond milk; brown rice flour, and lastly salt with baking soda.

HAVE A SIP OR A SLICE

So have a muffin at breakfast and then, for dessert cut a piece of pie with a mug of tea.

COFFEE

The first step of course, is to brew the coffee. It can be any flavor that you desire: from vanilla, mocha, french vanilla, espresso, to anything else. If you rather just use the candy all you have to do is melt it down in the microwave or in a glass bowl (within a large pot of course) over the stove top. When, one or the other is done it can be added into your flour mix.

FLOURS

As it was stated early, brown or white rice flour would be the preferable choice to use besides wheat flour because it is naturally sticky and will hold together better much better than any other gluten free flour. If you’d rather use wheat, of course, you are welcome, too. The gluten will keep the cake together.

FIRST BITE

When, you take your first bite into this delectable, sweet treat you will be glad you tried this version. Since you already have your coffee, grad a tall glass of milk, chocolate milk, or even a cup of tea and dig right on in.

DESSERTS

Starbucks does have a gluten free dessert option. It’s called Valencia orange cake. This delicious gluten free cake has a moist, delicate, tender texture. It is a refreshingly light cake with blends of almonds and premium Valencia oranges. All of its ingredients include whole eggs, almond, sugar, Valencia orange pulp, orange oil, and baking powder.

COFFEE

The caffe latte is the original coffeehouse classic. Part of its appeal is the simplicity. A caffè latte is made up of one or two shots of bold, tasty espresso with fresh, sweet steamed milk over it. Some even like to add syrup or extra espresso to the recipe.

Frappaccino is coffee with a flavors powder, blended with milk and ice. Then it is topped with sweetened whipped cream. Very refreshing amd cooling during a hot summer time evening.

TEA

Tazo teas are available brewed or iced. One sip and you’ll find it to be extremely flavorful. Their premium black tea gets a snappy little splash of citrus and is shaken, not stirred, with ice.

NEIGHBORHOOD

So don’t forget to stop into on of your communities local Starbucks coffee house. It even has wi-fi service, so sit down, sip your beverage, and bite into a slice of cake.