Autumn Morton won second place and $30 in the single crust category with her Autumn's Strawberries 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.
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.
Larry McCammon won second place and $30 in the double crust category with his Apple Pie.
Pastry for 2 pies
3 cups flour 1 1/3 cups shortening
1 teaspoon salt 1 egg - beaten with fork
1 teaspoon vinegar 1/3 cup water
Filling for 1 pie
4 cups sliced apples (Granny Smith) 2 tablespoons flour
1 cup sugar 1 teaspoon cinnamon
Bake in preheated 450 degree oven for 15 minutes then at 350 for 40 minutes. Can freeze whole unbaked pie. Then bake at 450 for 20 minutes and 350 for 50 minutes.
Temperance Doty Callahan won second place and $30 in the single crust category with her Double Layer Pumpkin Pie
4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon sugar 1 1/2 cups Cool Whip, thawed
1 prepared graham cracker crust 2 pkgs (4 serving size) vanilla instant pudding
1 can (16 oz) pumpkin 1 teaspoon ground cinnamon
1/2 teaspoon ginger 1/2 teaspoon ground clover
Mix cream cheese, milk and sugar in a large bowl until smooth. Gently stir in whipped topping. Spread on bottom of graham cracker crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended. Mixture will be thick. Stir in pumpkin and spices, mix well. Spread gently over cream cheese layer.
Graham Cracker Crust:
1 pkg graham crackers, crushed 6 tablespoons melted margarine
2 tablespoons sugar
1 cup sugar 1/4 cup unbleached all-purpose flour
1 tablespoon ground cinnamon 6 cups peeled. cored and sliced apples
1/4 cup caramel sauce 2 tablespoons milk or cream
12 caramels chopped
Combind the sugar, flour and cinnamon. Stir inthe apples. Toss the apples with 3 tablespoons of caramel sauce.
1 cup unbleached all-purpose flour 1/2 cup brown sugar
1/2 cup cold unsalted butter
Combind the flour and sugar. Work in the butter until crumbly.
To assemble the pie:
Roll one piece of dough into a 12" round and lay it into a 9" pie pan. Spoon in the filling. Sprinkle with chopped caramels and then topping. Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4" wide strips and weave a lattice crust. Seal and crimp the edges. Bake the pie for 45 to 55 minutes until golden brown. Remove it from the oven and cool it for 15 minutes. Drizzle the pie with the remaining caramel sauce.
2 1/2 cups unbleached all-purpose flour 1 teaspoon salt
12 tablespoons cold snsalted butter 1 1/2 sticks cut into 1/4 inch slices
2 tablespoons sugar 1/2 cup chilled vegetable shortening (4 pieces)
1/4 cup cold vodka 1/4 cup cold water
process 1 1/2 cups flour, salt and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds. Dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatual and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been droken up, 4 to 6 quick pulses. Emply mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Jerri Parnell won third place and $20 in the single crust category with her Peanut Butter Hot Fudge Pie.
2 1/2 cups Graham crackers 1/2 cup chopped peanuts
2 tablespoons sugar 1 stick butter
Preheat oven to 350 degrees F. Mix crust ingredients together. Press into pie plate. Bake for 10 minutes. Cool completely.
Peanut Butter Layer
4 oz. cream cheese 1cup powdered sugar
1 cup peanut butter 1 teaspoon vanilla
4 oz. Cool Whip 6 regular size peanut butter cups, chopped
Mix cream cheese and powdered sugar. Add Cool Whip, peanut butter and vanilla to mixture. Fold in chopped peanut butter cups. Place mixture in cooled graham cracker crust.
1/2 cup hot fudge sauce
Microwave hot fudge for 45 seconds. Smooth a thin layer of hot fudge over the peanut butter layer. Put in refrigerator to firm slightly..
8 oz. Cool Whip 4 oz cream cheese
1/2 cup powdered sugar
Mix topping ingredients. Spoon topping over hot fudge layer. Garnish pie with 3 chopped regular size peanut butter cups and 2 tablespoons chopped peanuts. Refrigerate for a least 6 hours.