Best Pie In Pennsylvania (Continued from Pago B 2) are cut and served to the crowd after judging. “I don’t bake. I just eat,” a nu>n in the crowd said when asked why he attended the event Judges included Roxanne Price, York County Extension; Patricia Powley, Dauphin County Exten sion; Rick Kepler, National Resources and Conservation Ser vice; Joanne Ketterer, family and consumer science high school teacher; and Brad Flick, radio disk jockey, who has judged for five or six years. While scores were tallied. Flick explained the idiosyncracics of judging to the crowd. He said, “I made the mistake of eating three- Shoofly Pie Contest competition. After announcing the finalists, the judges then selected the first, second, and third prize winners. Contestants entering the com petition had to submit a baked pie and the recipe. All recipes had to include Golden Barrel Products. At the end of the competition, samples of all the pies were served to the audience. “The area was crowded with people waiting to taste the sam ples.” said Gruber. “It always amazing to watch peoples* reac- SHOOFLY PIE 2000 First Place Debra Martin I egg, beaten '/«cup Golden Barrel molasses '/« cup Golden Barrel com syrup 'A cup Golden Barrel Table syrup 1 teaspoon baking soda % cup boiling water 1 teaspoon vanilla Crumbs: 1 cup cake flour 1 cup brown sugar 1 tablespoon shortening Dash nutmeg Dash cinnamon Topping; 1 cup chopped macadamia nuts To make the crumbs, mix together flour, brown sugar, and shortening. Add nutmeg and cin namon. Work into crumbs. Set aside. To make the filling, dissolve baking soda into the boiling water. Add molasses and vanilla. Add beaten egg. Reserve 1 cup crumbs for the top of pie. Stir together the remaining crumbs with the liquid mixture. Bake at 375 degrees for 20 minutes. Reduce heat to 350 degrees and top with nuts. Bake 20 minutes and top with reserved 1 cup crumbs. Bake lOor 15 minutes mote or until top of pie does not move when shaken. y / —-jj CLOSED SUNDAYS, NEW YEAR, EASIER MONDAY, ASCENSUN DAY, WHTT MONDAY, OCT, 11.THANKSGMNG, f«a»II»l{ CHRISTMAS & DECEMBER 26TH FISHERS FURNITURE, INC, NEW AND USED FURMTURE USED COAL & WOOD HEATERS COUNTRY FURMTURE & ANTIQUES BUS HRS. BOX 57 MON.-THURSLB6 1129 GEORGETOWN HD. FRL 56. SAT. 8-12 BART, PA 17503 fourths of each pie the first time I judged and ended up not feeling too good." Now Flick has judging down to a science. First he judges each pie on overall appearance. “If it knocks my socks off, I give it a high score,” Flick said. He checks the texture of the crust, the doncncss, and tastes the crust separately to determine the flavor. Then he checks the filling for consistency and for ingredients used, followed by taste-testing. Separate scoring is giving for overall color, texture, doncncss, and appearance of crust, and for filling flavor, consistency, and creativity. In the beginning round of judg- (Continued from Pqje B 2) dons, some who have never tasted a shoofly pie before.” ing, die pie entries are divided among the five judges. Each judge selects five pies from his or her group. The 25 pies are considered finalists and judging begins all over again, with each judge scor ing the pies. “Every pie is delicious. No pie that made it to die Farm Show is a loser,** Flick said. Each of the entries needed to quality by plac ing first at one of the 1,074 local fairs throughout Pennsylvania. Because some people live far from the Farm Show site, pies arc sometimes baked at midnight in order for the contestant to travel to the Farm Show in time. According to Jacquelyn Everitt of the Department of Agriculture, a pie was delivered fay UPS over night mail just in time forjudging Here are the top three prize winning recipes. In the Year 2049, this Morton Building will still be Warranted Against Snow-Load Damage! "Past winter we had at least 2/4 feet of wet snow on our Morton Building with no damage. In our area numerous farm buildings collapsed under the load. It's very reassuring to know that Morton's 50 year snow load warranty will be here for my son's future investment." After more than 250,000 satisfied customers and building industry. Morton Buildings non pro rated over 90 years of business warranties that include materials & experience, we’ve learned what our /»\ mKAOTAAI labor offer peace of mind, customers need. We use that If 111 RI UR Owning a Morton Bulding. . . its extensive knowledge and Vm At/ mill l%Hl#%#* value will last for generations BSSiSS? 11 '&*/• BUILDINGS Your building will be backed by p. O. Box 399, Morton, IL 61550 the strongest written warranty in the © 1999 Morton Buildings, inc CONTACT: Gettysburg, PA 717-624-3331 Meadville, PA 814-336-5083 Mt. Pleasant, PA 724-542-7930 Phillipsburg, NJ 908-454-7900 Centre Hall, PA 814-364-9500 grand apple flan Crust: 4 cups flour 2 teaspoons salt IVa cups butter-flavored shortening '/«cup ice water Cut shortening into salt and flour until coarse crumbs form. Gradually add ice water, tossing with fork until mixture forms a ball. Divide ball in half . Roll out on floured surface with half of dough one-inch larger than 10-inch deep flan tart pan. Fit tolled dough into bottom of pan. Set aside. Filling: 8-ounce package cream cheese 1 egg 'A cup sugar '/a teaspoon vanilla Beat cream cheese and sugar until well Mended. Add egg and vanilla. Blend until smooth. Pour into prepared bottom shell. Set aside. Apple filling: BVi cups peeled and sliced apples 1 teaspoon cinnamon 1 tablespoon com starch 3 tablespoons cherry pie filling (chopped) 3 /« cup sugar '/« cup flour Cook all apple filling ingre dients in large sauce pot over medium heat until apples arc semi soft. Pour over cream cheese filling. Roll out remaining dough and cut into half-inch strips. Lay over apple filling. Crimp edge. Sprinkle '/«cup finely chopped pecans around outside edge. Decorate with dough cutouts. Place on parchment-covered cookie sheet. Bake in 400-degree oven for 20 minutes, then lower to 375 degrees for 20 minutes or until golden brown. Cool. Makes 12 large servings. (Turn to Pag* BS)
Significant historical Pennsylvania newspapers