FIRST PRIZE: Georgia Munn's Apple Crumb Pie
		1/3 cup granulated sugar 1/3 cup brown sugar 2 tablespoons flour 6 cups thinly sliced, peeled apples 1 teaspoon vanilla 1 tablespoon cinnamon Pastry for single crust pie CRUMB TOPPING: 2/3 cup flour 1/3 cup brown sugar 1 teaspoon cinnamon 1/3 cup softened butter or margarine
	In large bowl, combine both sugars with flour, apples, vanilla and cinnamon, tossing well.  Spoon into unbaked pastry shell.  For the topping, combine flour, brown sugar and cinnamon in small bowl and cut in butter until crumbly.  Sprinkle evenly over apple mixture and bake at 375° for 45 minutes or until top is golden-brown.  Cool on wire rack before serving.  Serves 6 to 8.

	SECOND PRIZE: Lois Thaler's Apple Pie
		CRUST: 1 pound lard 1 cup milk Pinch of salt 1 tablespoon vinegar 5 to 51/2 cups flour FILLING: 3/4 to 1 cup sugar 1 teaspoon cinnamon Pinch of nutmeg 6 to 7 cups peeled sliced apples* 1 1/2 tablespoons butter
	For the crust, combine all ingredients in large bowl and mix with your hands.  If dough feels sticky, add a little more flour.  Break off about one-fourth of the dough and roll out between two sheets of waxed paper.  Fit into a 9-inch pie pan.  If crust breaks, you can use a little dough to repair it and it works in very easily.  Roll out another fourth of the dough for the top crust and set aside.  If not using remaining dough right away, store in a plastic bag. For the filling, combine sugar, cinnamon and nutmeg and mix lightly with the apples.  Heap into prepared pan and dot with butter.  Cover with top crust and seal edges of top and bottom crust together.  Flute with a fork and then cover edges with a 1 1/2 inch strip of aluminum foil to prevent burning.  Make slits in top crust for steam to escape.  Bake at 425° 50 to 60 minutes, or until crust is nicely browned and apples are cooked through.  Serves 6 to 8.   NOTE:  Lois says she uses a mixture of Cortland and Northern Spy apples.
	THIRD PRIZE:  Bev Zingerline's Creamy Apple Pie
		CRUST: 1/2 cup softened butter or margarine 1/4 cup sugar 1/2 teaspoon vanilla 1 cup flour FILLING & TOPPING: 1 (8 ounce) package cream cheese, softened 1/4 cup + 2/3 cup sugar, divided 1 egg 1/2 teaspoon vanilla 4 cups thinly sliced peeled apples 1/2 teaspoon cinnamon 1 tablespoon butter or margarine 1/2 cup shopped pecans
	For the crust, in medium bowl, with mixer on medium, cream butter, sugar and vanilla until smooth.  At low speed or with wooden spoon, gradually add flour, beating constantly, until soft dough is formed.  Press into bottom and up sides of 9-inch pie pan.   For the filling, in small bowl, with mixer on medium, beat cream cheese, 1/4 cup sugar, egg and vanilla until smooth.  Spread over prepared pastry shell.  Combine apples with cinnamon and 2/3 cup sugar and layer over cream cheese.  Dot with butter and sprinkle with pecans.  Bake 15 minutes at 400 degrees.  Reduce temperature to 350° and bake 30 minutes longer.  Cool on wire rack before serving.  Serves 6 to 8.
	Lisa Lopesz's Royal Danish Apple Squares
		2 3/4 cups flour 1 teaspoon salt 1 cup +2 tablespoons shortening 1 egg yolk, lightly beaten Milk 1 cup crushed corn flakes 8 cups peeled sliced apples 23 cup sugar 1 teaspoon cinnamon 1 cup raisins 1 egg white, stiffly beaten 1 cup confectioner's sugar 1 teaspoon vanilla 1 to 2 tablespoons water
	For the crust, sift flour and salt together into large bowl.  Cut in shortening until crumbly.  Add enough milk to egg yolk to measure 2/3 cup and add to flour mixture until blended.  Divide dough in half and roll half of dough out to fit an 11-by-17 inch jelly roll pan.  Sprinkle bottom crust with corn flakes. In large bowl, combine apples, sugar, cinnamon and raisins and spread over corn flake crumbs.  Roll out remaining dough and either fit over the apples, or cut into strips and make a lattice topping.  Pinch edges together to seal.  Brush beaten egg white over top crust.  Bake at 400° 50 to 60 minutes, or until golden.  Cool slightly on wire rack.  Make a glaze using confectioner's sugar, vanilla and water and drizzle over tart while still warm.  To serve, cut into squares.  Serves 12.

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