Friday, July 19, 2002
Pies, 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
Fruit and Berry Category
First: Apricot Strawberry Pie, Lauren Shohet
Second: Peach Pie, Delaine Williamson
Third: Pecan Pie, Delaine Williamson
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
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