2010 Fall Harvest Pie Contest Winners

Thank you to all the talented and creative people who have entered our contests over the years.
See a list of all of past contests here.

First Place: Five Fruit Pie

By Debbie Tucker

Debbie won $100 NHG Gift Card + $50 Gift Card to Sevy's Restaurant
+ $50 Kenichi gift cert + $10 All Good Cafe

Filling:

1-1/2 cups sugar

3 Tbsp cornstarch

2 Tbsp quick cooking tapioca

1 cup chopped peeled tart apples (I used ½ granny smith, ½ honey crisp)

1 cup chopped fresh rhubarb

1 cup fresh raspberries

1 cup fresh strawberries

1 cup frozen blueberries (picked fresh in July)

Crust:

2 cups all purpose flour

½ tsp salt

½ cup shortening

1 egg

¼ cup cold water

2 tsp white vinegar

2 Tbsp half & half cream

2 Tbsp coarse sugar

Directions:

In a large bowl, combine the sugar, cornstarch, tapioca and fruit. Let stand for 15 minutes. In another bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water, and vinegar. Stir into flour mixture until moistened.

Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9 inch pie plate. Transfer pastry to pie plate, trim pastry even with the edge. Spoon fruit mixture into crust.

Roll out remaining pastry to fit top of pie. Make a lattice pie crust. Trim, seal and flute the edges. Cut slits in pastry. Brush with half & half. Sprinkle with coarse sugar.

Bake at 375 degrees for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire wrack.

Second Place: Persimmon Pie with Gingersnap Crust

By Annetta Kamsay

Debbie won $75 NHG Gift Card +
$25 Hacienda on Henderson + $10 All Good Cafe

Crust:

25 gingersnaps, crushed

3 graham cracker sheets, crushed

1 stick butter, melted

1 egg

Filling:

3 ripe persimmons (pulp)

2 eggs

½ tsp salt

½ cup white sugar

1 tsp lemon juice

1. Preheat to 350 degrees. Crush gingersnaps & graham crackers, add melted butter and egg, press into pie plate and bake for 10-15 minutes.

2. Combine eggs, cinnamon, sugar and salt. Mix in half & half and persimmon. Turn oven up to 450 degrees.

3. Pour into crust and bake at 450 degrees for 10 minutes. Then 350 degrees for 30 minutes.

Third Place: Apple Pie with Lavender glaze

By Annetta Kamsay

Debbie won $50 NHG Gift Card +
$20 Hacienda on Henderson + $10 All Good Café

Pastry:

4 cups whole wheat pastry flour

½ tsp kosher salt

1 Tbsp sugar

1 ½ sticks cold, unsalted butter, diced small

½ cup ice water

Apples:

4-6 Granny Smith apples

½ cup sugar

½ stick cold, unsalted butter, diced small

Lavender Glaze:

¼ cup lavender flowers

2 cups sugar

1 cup water

Bring all ingredients to a boil, let cool and strain.

1. Cook lavender glaze and set aside
2. Crust: put flour, salt and sugar in a bowl. Add butter with a pastry tool. Add cold water. Turn onto a floured board and knead lightly. Wrap dough in plastic and refrigerate at least one hour.
3. Place dough on a floured surface and roll out. Place in pie plate and prebake for about 10 minutes.
4. Slice apples very thin and place in pre-baked pie curst. Sprinkle with sugar and finely dices cold butter. Bake for 45 minutes to 1 hour, until pastry is brown and apples start to caramelize.
5. When the pie is done brush the apples completely with the lavender glaze.