814-Lancaster Farming, Saturday, January 16, 1999
For those who enter the baking contests, the worse part is waiting for the Judges’
decision.
(Continued from Page B 2)
point,” said Frank Long, president
of the State Association of County
Fairs.
Although 98 pies were pre
rcgistcrcd for this year’s competi
tion, only 39 entries were received.
Icy road conditions combined with
fog prevented many travelers from
arriving for the 10 a.m.
competition.
Second-place winner was Pam
Paulscll, Chadds Ford, Chester
County.
Paulscll has entered the contest
for five years and won first place la
both 1993 and in 1996. She uses
the same classic apple pie recipe
every year. She got up at 4 a jn. to
bake die pie before bringing it to
the Farm Show on Saturday. She
received $6O few second place.
Third place and $4O went to
Dottic Weber, East Petersburg,
Lancaster County.
It was the first time Dottie com
peted at the state level after qual
ifying at the Manheim Farm Show.
She used the old-fashioned variety
of Cortland apples she obtained
from neighboring Rohrer’s
Orchard.
Judges included Vicki Inscho,
home economics teacher; George
Shoemaker, restaurant owner, and
Joanne Keher, home economics
teacher.
Pies catered are judged on over
all appearance, crust color, flavor,
texture and doneness, filling con
sistency, and creativity.
The annual contest is sponsored
by the Pennsylvania Department
of Agriculture, Pennsylvania
Apple Marketing Program and the
State Association of County Fairs.
Here arc the recipes for the win
ning entries.
APPLE PIE WITH HINT OF
THE TROPICS
First Place
Crust:
2 cups all-purpose Hour
1 teaspoon salt
% cup shortening
Vi cup cold water
1 teaspoon vanilla
Mix flour, salt, and shortening
until crumbed. Stir in water and
vanilla. Form dough into ball; set
aside.
Apple Pie Filling:
Peel and slice 8-10 red and yel
low delicious apples. Add:
1 cup water or apple juice
% cup sugar
Cinnamon to taste
Few grates fresh nutmeg
1 tablespoon lemon juice
.Cook until soft, but not mushy.
Surprise Ingredient
Add:
1 tablespoon Clear jel or
cornstarch
V> tablespoon minute Tapioca
mixed in
'/«cup water
Cook mixture until it thickens.
Set aside. Cool.
Pineapple layer for bottom.
1 small can crushed pineapple,
drain and reserve juice
Mix juice with the fallowing:
1 tablespoon cornstarch or Clear
% cup sugar
1 teaspoon lemon juice
Cinnamon, sprinkle
Cook until thick, add drained
pineapple. Set aside. Cool.
Nutty layer:
Toast one-half cut chopped
pecans
'/< cup grated coconut in skillet
Add l'/i tablespoons butter
3 tablespoons brown sugar
l'/a tablespoons honey. Cook
until bubbly and sugar is dissol
ved. Set aside. Cool.
Roll half of the pie dough to fit a
9-inch pie pan. Put the pineapple
filling on the bottom. Layer nuts
and coconut and the apple pic
filling.
Roll the remaining half of dough
to cover the top.
Cut slits to vent or put on a lat
tice top.
Bake at 400 degrees for 20
minutes. Reduce heat and bake an
additional 20-30 minutes or until
crust is brown and filling is
bubbly.
Use left over crust to decorate
top of pie, if desired.
CLASSIC APPLE PIE
Second Place
Pie filling:
6 cups pared and thinly-sliced
tart, firm apples
Sprinkle with 2 tablespoons
lemon juice
Mix together.
Vi cup granulated sugar
'A cup light brown sugar
'/«cup flour
1 teaspoon cinnamon
Dash salt
3 tablespoons butter
Mix the dry ingredients, blend
in butter. Toss over apples while
preparing the crust
Pie crust for two-crust 10-inch
pie:
2 cups unbleached flour
2 teaspoons sugar
1 teaspoon salt
% cup plus 2 tablespoons veget
able shortening
‘A cup cold water
Blend dry ingredients and shor
tening. Slowly add only enough
water to mix in dry ingredients for
easy handling. Divide dough in
half and roll out bottom crust. Add
die apple filling. Roll out die sec
ond half of dough and place on top.
Crimp and seal. Brush lightly with
evaporated milk and bake at 425
degrees in preheated oven for
50-60 minutes. Protect edges of
crust with foil during the first 30
minutes of baking.
CARAMEL APPLE PIE
Third Place
Pie Crust:
3 cups all-pupose flour
'/> teaspoon salt
1 cup plus 2 tablespoons
shortening
8-10 tablespoons water
With pastry blender, mix flour,
salt, and shortening into pea-size
crumbs. Add 1 tablespoon of water
at a time until dough is moist and
forms a ball. Roll out on a flouted
surface to desired thickness.
Makes 3 pie crusts.
Apple pie:
6 apples, peeled and thinly
sliced
V* cup granulated sugar
2 tablespoons brown sugar
'/* cup plus 2 tablespoons flour
1 teaspoon cinnamon
Mix dry ingredients and add to
peeled apples. Place in unbaked
pie shell.
Crumbs:
V< cup flour
% cup granulated sugar
'/«cup brown sugar
6 tablespoons butter
Mix together flour and sugars.
Add butler and Mend until crumbs
form. Place on top of apples in pie
shell. Cut out apple stencils and
place around the edge of pie.
Bake at 425 degrees for 10
minutes; reduce temperature to
350 degrees for 50 minutes.
Caramel topping:
10 caramels
1 tablespoon cream
Melt caramels in microwave.
Streusel on top of baked apple pie.
PENNSYLVANIA
#■«*
. A '
jce
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