• 1 cup sour cream
• ¾ cup sugar
• ¼ teaspoon salt
• 2 tablespoons of all purpose flour
• 1 teaspoon vanilla extract
• 1 egg beaten
• 2 ½ cups fresh blueberries
• 3 tablespoons of all purpose flour
• 3 tablespoons of chopped pecans
• 1 ½ tablespoons of butter

Combine first 6 ingredients, beat 5 min at medium speed or until smooth. Fold in blueberries, pour filling into pastry shell, bake at 400° for 25 minutes. Remove from oven, Combine remaining ingredients stirring well. Sprinkle over top of pie, bake additional 10 minutes. Chill before serving.

DOWNLOAD AS PDF>>>

1^st Place Youth Other, Submitted by: Anna Caroline McGuinn

• 1 Cup orange juice
• 1 10 ½ oz package of mini marshmallows
• 3 tablespoons of lemon juice
• 1 pint of whipping cream
• Graham crackers for crust and crumbs
• Butter to add to crackers to make crust.

Pour orange juice in large heavy pot, add marsh mellows and melt, add lemon juice and cool

Whip the cream then fold into orange juice mixture. Pour over prepared graham cracker crust. Sprinkle with graham cracker crumbs on top.

Refrigerate until ready to serve.

DOWNLOAD AS PDF>>>

Ingredients:

• 2 slightly beaten eggs
• 1 ½ cups pumpkin* (1 can)
• 1 cup sugar
• ½ tbsp salt
• 1 2/3 c evaporated milk (1can)
• 1 tsp cinnamon
• ¼ tsp ginger
• ¼ tsp cloves
• ¼ tsp nutmeg

Directions:

Preheat oven to 425

Combine all ingredients except milk; mix well. Gradually add evaporated milk; mix well. Pour into unbaked pie crust. Bake at 425 for 15 minutes, reduce heat to 350 and bake about 40 minutes or until knife inserted near center comes out clean.

*Note: This recipe is for canned pumpkin, for fresh pumpkin us about 2 ½ cups of cooked pumpkin and reduce the milk by ½.

DOWNLOAD AS PDF>>>

Crust:

• 1 ¼ cup self rising flour
• ½ cup sweet cream butter
• ¼ cup ice water.

Blend flour and butter using a pastry cutter until crumbly, add water, stir until forms a ball, chill 4 hours, roll out an place in 9” pie pan. Pre-heat oven at 350°

Filling:

• 4 cups of peaches peeled and sliced
• 2/3 cup sugar
• 2 tablespoons flour
• ½ teaspoon lemon juice
• ¼ teaspoon cinnamon
• ½ cup brown sugar
• ¼ cup flour
• 3 tablespoons cold butter
• 1 cup chopped pecans

Praline Mixture:

Mix praline mixture until combined, place ½ of mixture in bottom of crust.

Add peach filling mixture, top with remaining praline mixture. Bake 45 minutes at 350°, until set.

DOWNLOAD AS PDF>>>

Crust:

• 1 ¼ cup all purpose flour
• ¼ tablespoon salt
• 7 tablespoons unsalted butter
• 2 tablespoon shortening
• 2-3 tablespoons ice water

Mix flour and salt in a large bowl, cut in butter and shortening until mix resembles coarse crumbs. Add cold water until dough comes together, roll into a ball, wrap in plastic chill 1 hr.

Pie:

• 1 cup dark Karo syrup
• 1 cup white sugar
• ¼ tablespoon salt
• 3 eggs slightly beaten
• 4 tablespoon butter
• 1 teaspoon vanilla flavoring
• 1 cup pecan pieces

Boil syrup, sugar and salt for 2 minutes. Pour slowly into beaten eggs stirring vigorously

Add butter, vanilla, and nuts, pour into pie crust bake 50-60 minutes on 350°.

DOWNLOAD AS PDF>>>

Crust:

• 1 ¼ cup self rising flour
• ½ cup Butter (cold and cubed)
• ¼ cup ice water
• Blend flour and butter until crumbly, add water, stir until forms ball
• Chill 4 hours, roll out place in 9” pie pan
• Pre heat oven at 375°

• 1 8oz. package of cream cheese
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla
• Beat cream cheese and sugar til fluffy, add egg and vanilla. Spread mix in bottom of crust
• Top with 1 cup pecan halves
• ¾ cup light corn syrup
• 1 cup sugar
• 4 tablespoons of melted butter
• Mix together, pour on top of pecans
• Bake at 375° for 25 minutes, reduce heat to 350 and bake 15 more minutes until set.

DOWNLOAD AS PDF>>>

Combine…

Cocoa, cornstarch, sugar and salt. Beat together eggs (yolks only) and milk. Cook over medium heat and add vanilla and butter. Pour into prepared pie shell.  Top with meringue.  Bake at 400° degrees until a delicate brown, 8-12 minutes.

5 shells pie crust…

• 4 cups flour
• 1 tablespoon sugar
• 2 teaspoon salt
• Cut in 1 ¾ cup Crisco
• Add 1 egg, ½ cup water and 1 tbsp of vinegar

Crust:

• 1 ¼ cup all purpose flour
• ¼ tablespoon salt
• 7 tablespoons unsalted butter
• 2 tablespoons shortening
• 2-3 tablespoons ice water

Mix flour and salt in a large bowl, cut in butter and shortening until mix resembles coarse crumbs. Add cold water until dough comes together, roll into a ball, wrap in plastic chill 1 hour.

Pie:

• ½ cup plain flour
• 1 cup sugar
• 2 eggs beaten
• 1 stick melted butter
• 1 teaspoon vanilla flavoring
• 1 cup chocolate chips
• 1 cup chopped nuts

Blend all ingredients together, pour into unbaked pie shell. Bake 30 minutes at 350°.

DOWNLOAD AS PDF>>>

Ingredients:

• 1 Cup sugar
• 2 eggs
• ½ teaspoon almond extract
• 4 apples, quartered, cored and cut in ¼ inch wedges
• 1 cup all purpose flour
• 2 teaspoon baking powder
• Dash of salt

Directions:

Combine sugar, eggs, and almond extract in large bowl. Mix until smooth, stir in apples. Sprinkle flour, baking powder, and salt over mixture. Stir until thoroughly mixed. Spoon the batter into greased 10” inch pie pan. Bake at 350° for 30 to 35 minutes on middle rack. Cool 10 minutes before serving. Serve at warm or at room temperature.

DOWNLOAD AS PDF>>>

Ingredients:

• 1 cup dry roasted peanuts
• 1 cup graham cracker crumbs
• 1/3 cup sugar
• ¼ cup melted butter
• ¼ cup shaved semi-sweet chocolate
• 8 ounces cream cheese
• ½ cup + 2 tablespoons chunky peanut butter
• ½ cup milk
• ¾ cup powdered sugar
• 1 cup whipped cream
• 1 ounce chocolate for shaving on top

Directions:

Combine peanuts, graham cracker crumbs, sugar and butter in a bowl, pat down in pie pan and on sides to form crust.  Bake at 350° for 10 minutes. Sprinkle crust with ¼ cup shaved chocolate. Using mixer, cream the cream cheese, peanut butter, milk, and sugar until fluffy, fold in the whipped cream into peanut butter mixture and pour over crust. Freeze 4-5 hours, place in refrigerator 2 hrs before serving.

DOWNLOAD AS PDF>>>