She did it again.

If you were at Dover Apple Harvest Day, maybe you caught the Apple Pie Contest that's held every year at Henry Law Park.

Sully pix

There were two categories, one for adults and one for kids.  Carolyn Michaud of Northwood, last year's winner did it again this year.  Her recipe is now...... legendary.  If you're like me, you might like to know how she did it?  What ingredients?  What's the secret, etc., etc.

Last year, when I asked Carolyn for the recipe, no way no how did I think she would give it up, but she did.  How selfless of her!  If I had an award-winning pie recipe that got a sweet-looking trophy like the one she got, I don't think I would give it up, but she did.

Ava was our Youth winner, also pictured here.  She did an amazing job with her sweet creation too.

Here is Carolyn Michaud's AWARD-WINNING Apple Pie Recipe.  You will see one ingredient in the pie crust that absolutely puts it over the edge from all the rest.  Check it out:

Apple Pie (from the kitchen of Carolyn Michaud)
CRUST:
2 cups flour
3/4 cup butter-flavor Crisco
1 tsp. salt
3 Tbsp. sharp cheddar cheese, shredded  (WHAT?!!)  
1/2 cup cold water
Mix all ingredients in mixer with paddle attachment until dough forms a ball.  Roll out dough and line pie plate with it (you will have extra).  Make decorative edge.
FILLING:
7 apples (I like to use a variety of good baking apples)
2/3 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
2 tsp. lemon juice
Peel, core and slice apples.  Mix all ingredients together and scoop into pie plate.
TOPPING:
1/3 cup brown sugar
1/3 cup white sugar
1 stick butter, softened
1/3 cup flour
1 Tbsp. quick oats
1/2 cup chopped pecans
3 Tbsp. salted caramel topping (I used Mrs. Richarson's)
With a fork, mix all ingredients together except caramel topping.  Sprinkle evenly over pie.  Bake at 425 degrees for 20 minutes, cover loosely with foil and bake 20 more minutes or until just browning.  Drizzle warm caramel over top of pie and serve with vanilla ice cream.

There it is.  Good luck!
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