AMANDA BRADHAM / Journal Apple pies and desserts were the ?flavor of the day? at the Apple Dessert Recipe Contest at the 29th Annual Builders Home and Remodeling Show on Sunday, Oct. 11, at the St. Charles Convention Center.

No judge turned down samples of the 12 apple desserts and pies selected for tasting at the 29th Annual Builders Home and Remodeling Show on Sunday, Oct. 11, at the St. Charles, Mo., Convention Center.

In fact, said savvyfamily's Amanda Bradham, "Some of the judges wouldn't let us take their plates. They wanted to save the rest for later."

The bakers competing for prize ribbons and gifts from Target and Harrah's St. Louis Casino and Hotel noticed the appreciation of the judges, too.

Charlene Jones, of St. Peters, Mo., whose homemade apple dumplings took top prize in the Apple Dessert category, said later, "They were licking the plate. It was fun watching them."

Suburban Journals of St. Louis, savvyfamily and the Home Builders Association of St. Louis and Eastern Missouri sponsored the contest.

Second place in the apple dessert category was captured by Dutch apple treat, contributed by Patricia Robin, of Hazelwood, Mo., and the apple bars of Elizabeth Crowley, of St. Louis.

The praline apple pie of Diane Disbrow, of Collinsville, IL, took first place in the pie category. She was followed by Susan Pini of St. Charles, Mo., with a peachy cinnamon apple pie, and Carol Licare, of Dardenne Prairie, Mo., whose zesty apple pie took third.

Praline Apple Pie

Unbaked pastry for double-crust pie

6 cups sliced, peeled apples (about six Golden Delicious)

3/4 cup granulated sugar

1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon salt

2 tablesppon butter

Topping

Preheat oven to 350 degrees.

Place one crust in pie pan.

In large bowl, combine apples, granulated sugar, flour, cinnamon and salt. Lay in crust. Dot top with 2 tablespoons butter.

Top with second crust. Flute edges. Cut slits in top.

Bake on cookie sheet (to avoid spilling) in preheated oven 50 to 55 minutes. If crust browns too quickly, cover rim of crust with aluminum foil.

Topping: In small saucepan, mix 1/2 cup brown sugar, 1/4 cup (1/2 stick) butter and 2 tablespoons half-and-half or evaporated milk. Over low heat, bring slowly to boil, stirring often. Remove from heat. Stir in 1/2 cup pecans. Cover hot pie with Topping. Bake 15 minutes longer.

Let cool at least 1 hour before eating.

Homemade Apple Dumplings

2 or 3 apples, peeled, each sliced in 8 to 12 pieces

2 cans refrigerated crescent rolls

1-1/2 cups sugar

1-1/2 teaspoon cinnamon

1 cup (2 sticks) butter, melted

1 can (12 ounces) Mountain Dew soda

Preheat oven to 350 degrees. Spray 13-by-9-inch baking dish with nonstick cooking spray or coat with shortening.

Open rolls, lay flat and separate portions where dough is divided. Wrap two or three apple sections in individual pieces of dough, completely covering apple and pinching dough to close tightly.

Place bundles side-by-side, seams down, in bottom of prepared baking dish,

Combine sugar and cinnamon. Mix in butter. Pour over dumplings. Pour soda on top.

Bake in preheated oven 45 minutes.