Larry McCammon won first place and $50 in the single crust category with his Mom's Pecan Pie.
4 eggs beaten slightly 1/4 teaspoon salt
1 cup light brown sugar 1 teaspoon vanilla
1 cup light corn syrup 1/4 cup melted butter
1 cup pecan halves 1 unbaked pie shell single crust
Combine eggs brown sugar, corn syrup, salt and vanilla. Stir until well combined. Then stir in butter. Lay pecans in bottom of pie crust. Pour mixture over pecans. Bake at 350 degrees F. for 50 minutes or until filling is set in center when pie is gently shaken.
Sean Hoffman won second place and $30 in the double crust category with his Peach Pie with Candied Pecan Topping.
1/2 to 2/3 cup granulated sugar 2 tablespoons quick cooking tapioca
1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
6 cups thinly sliced peeled peaches or frozen unsweetened peach slices
1 recipe Pastry for Double-Crust Pie 1/3 cup packed brown sugar
2 tablespoons butter 1 tablespoon water
1 tablespoon cornstarch 3/4 cup chopped pecans
1. For filling, in a large bowl stir together granulated sugar, tapioca, cinnamon, and nutmeg. Add peaches. Gently toss until coated. Let mixture stand for 20 minutes, stirring occasionally. (If using frozen peaches, let stand 45 minutes.)
2. Meanwhile, prepare and roll out Pastry for Dougle-Crust Pie. Line a 9-inch pie plate with half of the pastry.
3. Stir peach mixture. Transfer peach mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the remaining pastry; place on filling and seal. Crimp edge as desired.
4. Place pie plate on a baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake 25 to 30 minutes more or until pastry is golden and filling is bubbly.
5. Meanshile, for pecan topping, in small saucepan combine brown sugar, butter, water, and cornstarch. Cook and stir over medium heat until bubbly. Stir in pecans. Spread warm pecan mixture over hot crust. Bake for 5 minutes more. Cool pie on a wire rack. cover and refrigerate any leftovers.
2 1/4 cups all-purpose flour 3/4 teaspoon salt
2/3 cup shortening 8 to 10 tablespoons cold water
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shorening until pieces are pea-size.
2. Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
3. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter.
4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer filling to pastry-lined pie plate.
5. Roll remaining dough ball into a circle about 12 inchs in diameter. Cut slits to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.
Food processor directions: Place steel blade in food processor bowl. Add flour, shortening, and salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With the processor running, quickly add 6 tablespoons water through feed tube. Stop processor when all water is added; scrape down sides. Process with 2 on/off turns. Remove dough from bowl; shape into a ball. Divide in half. Continue with step 3 above.
Autumn Morton won second place and $30 in the single crust category with her Autumn's Strawberry 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.
Arrange 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 1/4 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.
Gabe Hudson won third place and $20 in the double crust category with his Apple Pie Mark III.
1 cup of flour
1/2 teaspoon salt
1/3 cup shortening 2 1/2 tablespoons cold water
2 cans apple pie filling 4 tablespoons cinnamon and sugar
Jolleen Thorpe won third place and $20 in the single crust category with her Pecan Pie
1 1/2 cups flour 1/2 cup canola oil
1/4 cup ice water 1/2 teaspoon salt
Mix all ingredients in mixer. Press evenly into pie pan. Fill and bake.
3 eggs 2/3 cup sugar
1/2 teaspoon salt 1/3 cup butter melted
1 cup corn syrup 1 cup pecan halves
1/4 cup pecan pieces
Heat oven to 375 degrees F. Mix eggs, sugar, salt, butter, and syrup until mixed. Add pecans, lightly stir by hand. Pour into crust. Bake at 375 for 30 minutes. Reduce oven temp to 350 for 15 minutes until pie is set. Cool.