Lorrie Rauch of New Tripoli, Lehigh County, won first place with her Peachy Apple Pie in the Blue Ribbon Apple Pie contest on Saturday at the 2013 Pennsylvania Farm Show in Harrisburg.

"It's all in the apples," said Rauch. "If you have a good apple, you have a good pie."

Her choice was Cortland apples from a local farmer's market.

Rauch, who loves baking and competing, won the contest in 2009 and has baked a different type of pie each year she competed in the contest.

Five judges tasted each of the 73 pies entered to determine the winner based on overall appearance, filling, flavor, creativity and crust. The judges were John Berne, Don Keneske, Reed Soergel, Fay Strickler and Charlie Gipe.

The 2012 Pennsylvania Fair Queen, Drew An Brubaker, presented the awards.

The top five winners received ribbons, with the top three taking home cash prizes of $500, $250 and $100.

Pennsylvania ranks fourth nationally in apples, producing roughly 439 million pounds annually.

In addition to Rauch, the top five winners of the Blue Ribbon Apple Pie contest include: RoseAnn Scheurer, Northampton County, second place; Jennifer Shawver, Mifflin County, third place; Stacie Hart, Montour County, fourth place; and Tara Cloud, Lancaster County, fifth place.

Here is Lorrie Rauch's winning recipe.

Peachy Apple Pie

Serves: 8 people from 9-inch pie

Pie Crust:

4 cups flour

1 egg (beaten)

1 tablespoon sugar

1 tablespoon apple cider vinegar

1 1/2 teaspoon salt

1/2 cup water

1 1/2 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 & Cream Cheese Filling:

8 ounce package cream cheese, softened

14 ounce can sweetened condensed milk

cup lemon juice

6-8 peaches sliced

1/2 cup sugar

1/2 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

1/2 cup pie enhancer (King Arthur's Baker Catalog)

2 tablespoons butter

2 teaspoons cinnamon

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:

1/2 cup brown sugar

1/2 cup flour

cup butter, softened

1/2 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.

The Pennsylvania Farm Show is the largest indoor agricultural event in the nation, featuring nearly 6,000 animals; 10,000 competitive exhibits; and nearly 300 commercial exhibitors.

The eight-day show is Jan. 5-12, at the Pennsylvania Farm Show Complex and Expo Center in Harrisburg. Admission is free and parking is $10.