Dixon's® Champagne™ Apples, along with our three other varieties, have long been known for their superior cooking and baking qualities. Nothing is more American than Apple Pies and the sharing of recipes. For the past 60 years our apples have helped to make wonderful and award winning pies all around the country. In tradition of sharing recipes Dixon's® Apples is providing a couple of recipes you may want to try. If you have a recipe you would like to share with others, contact us at: recipes@dixonapples.com .

Grandmother's Apple Pie
Foolproof Pie Crust
4 cups flour
1 3/4 cups shortening (Crisco)
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg beaten
1/2 cup water		 Western Apple Pie
8 Champagne™ Apples
1/2 cup sugar
1 1/2 tbsp. flour
1/4 tsp. lemon extract
2 tbsp. butter
Pastry for a two crust pie
With a fork, mix together the first 4 ingredients. In a separate dish beat remaining ingredients. Combine them and stirring with a fork mold into a ball. Chill at least 15 min. Dough can be left in refrigerator up to 3 days or it can be frozen. Use lots of flour when rolling out. Put thinly sliced apples with sugar, flour and lemon extract in zip lock bag. Shake to evenly coat apples. Put mixture in pie shell, dot with butter, and put on top crust. Sprinkle crust with white sugar. Bake at 400 degrees, 10 minutes, reduce heat and bake at 350 degrees until apples are done. Approx. 45 - 50 minutes.

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