The Carlisle Mosquito Online

Friday, July 19, 2002

Features

Pies, cake decorating

Cake Decorating

Adults - 1st prize: Liz Orlando and Jessica Levine

2nd prize: Bob Orlando

3rd prize: Donna Perkins

Children - 1st prize: Katie Hendrickson

2nd prize: Lily and Anna Jewell

3rd prize: Kathleen Orlando

Pie Baking:

Fruit and Berry Category

First: Apricot Strawberry Pie, Lauren Shohet

Second: Peach Pie, Delaine Williamson

Third: Pecan Pie, Delaine Williamson

Junior Category

First: Peanut Butter-Chiffon Pie, Sophie Richardson

(first in Junior Category but second in overall point rating)

Recipe: Lauren Shohet's Apricot-Strawberry Pie

Crust: (from Shirley Corriher, Cookwise)

2 cups unbleached all-purpose flour

one-half cup instant flour (Wondra)

one-half teaspoon salt

one-half # unsalted butter

8 oz. sour cream

Filling:

2 and 1/2 lb. fresh apricots, pitted and cut into half-inch wedges

10 oz. strawberries, hulled and cut into half-inch slices

three-fourths cup plus 2 tablespoons sugar

2 tablespoons flour

juice of 1 lemon

2 teaspoons almond extract

Make crust. Mix dry ingredients. Cut butter into one-half inch cubes and toss with dry ingredients to coat. Freeze 10 minutes. Dump onto counter and roll over hard with rolling pin, flattening butter lumps. Scrape together and reroll 2 more times. Scrape into bowl and freeze 5 mins. Roll and scrape 3 more times. Freeze 10 mins. Gently stir in sour cream. Gather into flattened ball. (If too dry, add 1/2 tablespoon milk.) Wrap and refrigerate at least 30 mins.

Toss together filling ingredients. Let sit 30 mins.

Divide crust into 2 batches, one somewhat larger than the other. Return smaller portion to refrigerator; roll out larger portion and fit into deep 9" pie plate. Trim; prick partway through, all over, with fork. Fill pie, roll out top crust. (A lattice works well for this pie.) Sprinkle top with 1 tablespoon sugar.

Bake at 450 for 10 minutes, then at 350 for 45-50 minutes longer, or until juices bubble.


2002 The Carlisle Mosquito