Blue Ribbon Group State Fair Apple Raspberry Pie
Best Pie at 2021 Minnesota State Fair
This State Fair Apple Raspberry Pie is a show stopper. It won both “best creative apple pie” and “best overall pie” at the 2021 Minnesota State Fair. Carol Marsh is the star state fair baker here. Her pie is beautifully designed and absolutely delicious. The filling tastes fantastic and has a firm yet tender texture. Fresh raspberries add a splash of color. Their sweetness pairs perfectly with tart apples.
Carol has been competing at the Minnesota State Fair since 2010 and baking since she a child. This year, 2021, was a big year, with her winning four blue ribbons. They were for a 2-layer chocolate cake, a raisin bread, a classic apple pie, and this creative apple pie, which won best overall pie also. This makes her a 6 time pie sweepstakes winner (best overall pie 6x since 2010). That brings her total to 36 Minnesota State Fair ribbons for 1st, 2nd, and 3rd place wins.
Carol, like a lot of us, finds much joy in baking. She knows the ideal texture of pie dough and how to have a thick filling. As a result, she finds baking pies a breeze. She has it down to a science.
Carol has won multiple times at the Minnesota State Fair with this recipe and slight variations on it. Carol recently baked her pie for me and we brought you along to experience the journey of making a perfect pie. Seeing her in action was so much fun!
Carol’s Pie Baking Tips – Step by Step
Chill your bowl and all your pie crust dough ingredients (dry, wet and shortening).
Dough mixture (with chilled shortening already cut in) should resemble cornmeal.
Carol strains her egg/vinegar mixture into the crust’s dry ingredients.
Allow enough time to also chill the dough, for at least an hour. Check out the beautiful texture Carol gets. 
For the filling, Carol prefers using a combo of Granny Smith, Braeburn, and Pink Lady apples.
Layer the apples, butter, and raspberries. You’ll get a colorful look that doesn’t “bleed” much or look messy.
Let your artistic side out by cutting and etching the leaves for the top crust like Carol did.
Layer and distribute the leaves evenly, so the top crust will bake uniformly.
Brush with beaten egg white and sprinkle with sugar for some beautiful browning and sparkle.
The pie will be heaping with apples. While baking, the apples shrink, resulting in a full, lush-looking pie.
The pie cuts beautifully and has a firm yet tender filling.
This State Fair Apple Raspberry Pie is a classic. Put it on your holiday baking list. And if you want another 2021 Minnesota State Fair winning pie, check out this blue ribbon winner also.
Enjoy!
-Cyndi
State Fair Apple Raspberry Pie
Crust:
3 cups all-purpose flour (360 grams), chilled
1 teaspoon salt, chilled
1 teaspoon sugar, chilled
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar, chilled
1 egg, beaten, strained, chilled
1 egg white
2-3 teaspoons coarse sugar
Filling:
5 apples, assorted variety (Granny Smith and Braeburn or Pink Lady)
1 tablespoon lemon juice
1-2 teaspoons lemon zest
3/4 cup granulated sugar
1/8 teaspoon salt (+ extra for preventing apples browning)
1 teaspoon cinnamon
3-4 tablespoons flour
2 tablespoons butter, diced
1 cup raspberries
Combine the flour, salt and sugar. Cut in the chilled shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Strain into flour mixture, toss with a fork, and form into a soft dough. Chill dough for at least one hour.
Roll out half of dough. Place in bottom of 9-inch glass pie plate. Chill while preparing filling ingredients.
Peel and slice apples.* Add lemon juice and toss to coat. In a separate bowl, combine lemon zest, sugar, salt, cinnamon, and flour. Whisk to mix. Add to sliced apples and toss to coat.
Place 1/2 of apple mixture in prepared crust. Dot with diced tablespoon of butter and half the raspberries. Add remaining apples. Dot with remaining butter and raspberries. Add top crust. Seal, flute the edge and vent top. Brush with beaten egg white and sprinkle with coarse sugar. Alternately you can cut out leaves with the top crust, etch in their design and use them, layered, as your top crust. (See above photos.)
Bake in preheated 375 degree F oven for 50-55 minutes, or until crust is brown and filling begins to bubble. Cover edges of crust with foil as needed to prevent excessive browning. Allow to cool before slicing and serving. Makes 8 slices.
*You can opt to prep your apples beforehand. To preventing browning, add 1/2 teaspoon salt to one quart of water. Soak slices 3-5 minutes. Rinse thoroughly with water. Store in plastic bag, with as much air removed as possible, and in refrigerator. Apples will retain their color and taste for several hours.
