Lucinda Donough in 2013 with a winning Angel Food cake (only pic I could find)
Lucinda Donough’s Pennsylvania Farm Show Blue Ribbon Apple Pie
Crust:
1-1/2 cups all-purpose flour 2 tablespoons shortening 1-1/2 teaspoons sugar 1/3 cup butter 1/2 teaspoon salt 4 tablespoons ice water Mix together flour, sugar and salt. Add butter. Blend until it looks like course cornmeal. Add shortening and blend less than with the butter. Add ice water, 1 tablespoon at a time, until good consistency. Place in refrigerator and let it rest while assembling rest of ingredients. Makes two crusts.
Filling:
7 cups sliced apples 1 cup sugar 3 to 4-1/2 tablespoons or flour depending on juice in apples 4 tablespoons apple juice or cider 1/4 teaspoon salt 1 teaspoon lemon juice 2 tablespoons butter Combine sugar, flour and salt. Add to apples. Sprinkle in lemon juice and apple juice or cider. Cut butter into small pieces and add to filling mixture. Cook until apples are soft.
Crumb topping:
1/3 cup brown sugar 1/3 cup all-purpose flour 1/3 cup chopped pecans 1/3 cup old-fashioned oatmeal 1/4 teaspoon cinnamon 1/4 cup butter, cold Combine all ingredients but butter. Then add butter, working in with fork.
Apple blossoms:
3 large Pink Lady apples, cored and cut into 1/8 inch thick slices. 1/4 cup packed light brown sugar 1-1/2 teaspoons of apple pie spice 1/4 cup granulated sugar 1-1/4 teaspoons kosher salt
Toss together apples, brown sugar, spice, granulated sugar and salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes until apple slices are soft and pliable.
Drain apples, discarding accumulated juice. Arrange apples in overlapping circular pattern on pie, starting on outside edge and continuing in snug spiral shape until reaching the center.
To assemble:
Fill crust with apple filling. Add top crust. Bake at 400 degrees for 20 minutes and at 375 F for 45 minutes.
Then add apple blossom slices and crumb topping. Bake for 15 minutes until brown. Top with jelly and sanding sugar.