Sharon Pheys won first place and $50 in the single crust category with her Pecan Pie
1 whole unbaked pie crust 1 cup white sugar
3 tablespoons brown sugar 1/2 teaspoon salt
1 cup corn syrup 3/4 teaspoon vanilla
1/3 cup melted salted butter 3 whole eggs, beaten
1 heaping cup chopped pecans
Preheat oven to 350. Mix sugars, salt, corn syrup, butter, eggs, and vanilla. Pous chopped pecans in botton of unbaked pie shell. Pour syrup mixture over the top. Cover lightly with foil. Bake 30 minute. Remove foil and bake another 20 minutes.
Cindy Cooper won second place and $30 in the double crust category with her Cherry Pie.
2 cups all-purpose flour 2/3 cup shortening
6 to 7 tablespoons cold water 1/2 teaspoon salt
Stir together flour and 1/2 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea sized. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12 inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry lined pie plate. Trim pastry even with rim of pie plate. Roll remaining dough into a circle about 12 inched in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.
1 1/4 to 1 1/2 cups sugar
2 tablespoons quick cooking tapioca
5 cups fresh or frozen sour cherries 1/4 teaspoon almond extract
large mixing bowl stir together sugar and tapioca.
Add cherries and almond extract. Gently toss
till coated. Let mixture stand about 15
minutes or until a syrup forms, stirring
occasionally. (If using frozen fruit, let
mixture stand about 1 hour.) Stir cherry
mixture. Transfer cherry mixture to
pastry-lined pie plate. Trim pastry to edge of
pie plate. Cut slits in remaining pastry;
place on filling and seal. Crimp edge as
desired. To prevent overbrowning, cover edge
of the pie with foil. Bake in a 375 oven for 25
minutes for fresh fruit (50 minutes for frozen
fruit). Remove foil. Bake for 25 to 35
minutes more for fresh fruit (about 30 minutes for
frozen fruit) or till top is golden. Cool on a
Autumn Morton won second place and $30 in the single crust category with her Autumn's Strawberry and Cream Pie.
1 cup semi-sweet chocolate chips 3 tsp shortening
1 Oreo pie crust 1 8 oz. cream cheese softened
1/2 cup sugar 1/2 cup sour cream
1 tsp vanilla 1 tub Cool Whip (8 oz)
2 cups fresh strawberries
Combine chocolate chips and shortening and melt in the microwave for about 30 seconds and
then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Fold in Cool Whip and 1 cup of sliced strawberries. Refrigerate overnight.
Arrance remaining strawberries (halved) on top of the pie. Microwave the remaining chocolate and drizzle over the top. Refrigerate again for about an hour before serving.
Oreo Pie Crust Recipe
2 1/2 cups of crushed Oreo cookie crumbs, finely ground
2 1/2 ounces of melted butter
Combine cookie crumbs with melted
butter in a bowl.
Pour the mixture into the 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth the surface with the back of a spoon.
Refrigerate the chocolate pie crust for at least an hour.
4 cups all-purpose 2 teaspoons salt
1 3/4 cups vegetable shortening 1 tablespoon sugar
1 tablespoon white or cider vinegar 1 large egg
Put flour, salt and sugar in large bowl and mix well with table fork. Add shorening and mix with fork until ingredients are crumbly. In small bowl, beat together with fork 1/2 cup water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and with hands shape each portion in a flat round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour. Wehn ready to roll piecrust, lightly flour both sides of patty; put on lightly floured board. Rub rolling pin with a little flour. Keeping pastry round, roll from center to 1/8" thickness and 2" larger than pie pan. Fold in halves or quarters; transfer to pie pan, unfold and fit loosely in pie pan. Press with fingers to remove air pockets.
Recipe makes two 9" double-crust pies and 1 pie shell. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in refrigerator up to 3 days or frozen until ready to use.
8 to 10 Granny Smith apples 1 lemon zested
1 orange zested 2 tablespoons lemon juice
1 tablespoon orange juice 1/2 cup sugar
1/4 cup all-purpose flour 1 teaspoon kosher salt
3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice 1 egg beaten with 1 tablespoon water - egg wash
Peel and core apples; slice into large bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Fill unbaked pie shell with apple mixture, dot with a couple pats of butter on top. Add top pie crust and trim dough around pie, crimp edges, and use knife to make a few slits in top. Brush the entire top crust with the egg wash. Sprinkle with teaspoon of sugar. Bake 400 degrees for about on hour or until the crust is browned.
2 cups all-purpose flour 1 teaspoon salt
2/3 cup plus 2 tablespoon shortening 4 to 6 tablespoons cold water
1/2 cup sugar 1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine 1 package (8 oz) cream cheese, softened
6 cups cut-up pineapple (2 medium) 1 cup sugar
2 tablespoons rum
In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours. In medium bowl, mix 2 cups flour and the salt. Cut in shortening using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat over to 425 degrees. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides. Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhaning edge of pastry 1 inch from rim of pie plate. Fold trimmed edge of bottom crust under building up a high edge; seal and flute. Cover edge with 3 inch strip of foil to prevent excessive browning during baking. Bake 35 to 45 minutes or until crust is brown and filling is bubbly, remove foil for last 15 minutes of baking. In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.