Autumn Morton won first place and $50 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
Mix all thgether. Press
evenly into pie pan along bottom and sides.
Nancy Shepheard won third place and $20 in the double crust category
with her Not My Husband's Apple Pie.
Filling
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.
Topping
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.
Crust
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.
Crust
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.
Fudge Layer
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..
Topping
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.