First-place winner:Lorrie Rauch

Peachy Apple Pie

serves eight people from 9-inch pie

Pie crust:

4 cups flour

1 egg (beaten)

1 Tbsp. sugar

1 Tbsp. apple cider vinegar

1 ½ tsp. salt

½ cup water

1 ½ cups lard (buttered Crisco)

In large bowl, sift together flour, sugar and salt. With a pastry blender or two knives, cut in lard until mixture resembles coarse crumbs. Mix together egg, vinegar and water. Add to flour mixture. Mix until dough is moistened enough so it holds together. When it is chilled, roll dough on a lightly floured surface.

Peaches and Cream Cheese Filling:

8 ounce package cream cheese softened

14 ounce can sweetened condensed milk

¼ cup lemon juice

6-8 peaches sliced

½ cup sugar

½ cup pie enhancer (King Arthur's Baker Catalog)

Mix sugar and pie enhancer together and add to peaches. Beat together cheese until fluffy and gradually beat in condensed milk until smooth. Stir in lemon juice. Spread evenly over prepared unbaked crust. Top with peach mixture. Refrigerate until apple filling is ready.

Apple Filling:

First peel and slice 7 cups of baking Apples (Cortland preferred)

1 cup sugar

½ cup pie enhancer (King Arthur's Baker Catalog)

2 Tbsp. butter

2 tsp. cinnamon

1/3 cup boiled apple cider (King Arthur's Baker Catalog)

Mix together sugar, enhancer, apple cider and cinnamon. Gently toss apples until coated and let set for up to 1 hour.

Pour on top of peaches then dot with butter.

Crumb Topping:

½ cup brown sugar

½ cup flour

¼ cup butter, softened

½ cup oatmeal

Mix together brown sugar, sugar, oatmeal and flour. Cut in butter until it resembles coarse crumbs. Sprinkle over apple mixture. Use some extra dough to form a lattice over top of pie. Brush milk over top of lattice and sprinkle with coarse gourmet sugar. Bake 375 degrees Fahrenheit for 60 minutes (cover for first 30 minutes with foil, then remove foil and bake for an additional 30 minutes). Remove from oven. Cool on wire rack. Dust the top with 10X sugar.