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Lisa Prince, coordinator of the N.C. State Fair
cooking contests, has released the winning recipes for this year’s
Pillsbuy Refrigerated Pie Crust Pie Baking Championship. The entries
were judged on taste, convenience and creativity.The winning recipes
follow:
First
Place - Pear-Cardamom Streusel Pie
By Felice Bogus, Raleigh
1 package Pillsbury Refrigerated Pie Crusts
½ cup hazelnuts, toasted, skinned and chopped
2/3 cup dark brown sugar
1 vanilla bean, chopped, or 1 teaspoon vanilla
3 tablespoons cornstarch
¼ teaspoon cardamom
3 pounds Bartlett pears, halved, cored and cut into ½ to
¾ -inch thick slices
2 tablespoons pear nectar
Place rack in bottom third of oven and preheat to 400 degrees.
Dice up one Pillsbury Refrigerated Pie Crust. Mix together with
hazelnuts and 1/3 cup brown sugar until crumbly. Chill until needed.
Place 1/3 cup brown sugar and vanilla bean in processor and grind
one minute. Add cornstarch and cardamom and process until bean
is almost blended in. Transfer to bowl. Add pears and pear nectar.
Toss well. Fit second pie crust in a 9-inch glass pie plate. Fold
excess crust under and crimp decoratively. Pour filling into crust.
Bake 25 minutes. Spread streusel evenly over the filling and bake
another 25 minutes until the pears are tender. Cool on rack.
Second
Place - Apple Cranberry Walnut Pie
By Mary Boury, Knightdale
5 cups sliced apples
3 tbsp. Tapioca
3/4 cup sugar
1 tsp. cinnamon
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tbsp. butter
1 tsp butter for 9-inch pie pan
1 package of Pillsbury just unroll refrigerated pie crust
Pre-heat oven to 400 degrees. Lightly butter bottom of a
glass pie pan. Line pan with Pillsbury piecrust and bake for 7
minutes.
Mix all ingredients except the butter and let sit for 15 minutes.
Fill pre-baked crust and dot with butter. Seal with top Pillsbury
crust and cut out vents. Sprinkle top crust with cinnamon and
sugar. Bake at 400 degrees for 50-65 minutes...until bubbly and
crust is done.
Third
Place - Pumpkin Apple Praline Pie
By Janice Wolfe, Fuquay-Varina
1 pkg. 2-crust Pillsbury Refrigerated Pie Crusts
(2) divided
3 C Apple slices, peeled and sliced
1 tbsp. softened butter
2 tsp Flour
1/3 C brown sugar
1 tsp Lemon Juice
1 tsp Cinnamon
1/4 tsp Nutmeg
1/3 C Chopped Pecans
1 C Pumpkin
2/3 C Half & Half
1/2 C Sugar
2 Eggs
1 tsp. Pumpkin Pie Spice
1 tsp. Cloves
Preheat oven to 450 degrees. Roll one piecrust and place
in pie dish. Mix apples, butter, flour, sugar, spices, pecans
and lemon juice in bowl. Pour mixture into 10" pie plate.
Mix pumpkin, half and half, sugar, eggs, and spices. Pour over
apple slices. Bake pie at 450 for 15 minutes. Reduce temperature
to 350 and continue to bake 30 to 45 minutes until done. Put foil
around edges to prevent browning. Remove foil for the last 10
minutes.
Roll out second piecrust and sprinkle with ground pecans. Roll
lightly. Cut out with cookie cutters into Fall shapes and bake
at 450 degrees on cookie sheet for 15 minutes or until golden
brown. Arranged baked shapes on topof pie. Cool completely before
serving. Serves 8.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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