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.
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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)