First Place Adult Other Category, Submitted by Mary Parker

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.

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3^rd Place Fruit Category, Submitted by: Lindsay Martin

• 7/8 cup sugar
• 5 tbsp flour
• 1 ½ tbsp butter
• 4 cups of blackberries

Roll blackberries in flour and sugar, pour into pie crust and dot with butter

Bake at 425° for 20 minutes.

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Crust: (Makes 2 crust)

• 2 ½ cups all purpose flour
• ½ teaspoon salt
• 14 tablespoon butter
• 5 tablespoon ice water

Wisk flour and salt, cut in butter, add ice water, mix into a ball, wrap in plastic and refrigerate for 1 hour.

Pie:

• 6 cups blackberries
• 1 cup sugar
• 3 tbsp cornstarch
• 1 tsp lemon juice
• 1 large egg
• 2 tbsp unsalted melted butter.

Blend all ingredients, except butter, pour into unbaked pie shell, top with another pie crust or lattice top with another crust, brush butter on top of pie crust bake 45 min to an hour on 400°.

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2010 Pie Baking Contest Winner

2nd Place Adult Fruit Category

Submitted by Laura Dodd

Pour one can pie filling into unbaked crust
Cherry (add ¼ tsp almond flavoring
Blueberry or apple add 1 tsp cinnamon to crumb topping

Mix until smooth:

• 2/3 cup sugar
• 1 Cup sour cream
• 3 Tbls plain flour
• 4 oz cream cheese (at room temperature)

Pour over filling Mix together and sprinkle on top of pie:

• 1 Cup flour
• ½ Cup sugar
• ¼ Cup Butter

Bake at 350 for 45 – 55 min.
Best served chilled.

Sour_Cream_Fruit_Pie.pdf

2010 Pie Baking Contest Winner

3rd Place Adult Fruit Category

Submitted by: Renae Ausburn

Pastry for double pie crust

• 3 cups of chopped rhubarb
• 1 cup chopped strawberries
• 1 1/3 cup sugar
• 6 tbsp flour
• 1 tbsp butter

Preheat oven to 425 degrees. Line pie plate with bottom crust. In small bowl mix sugar and flour. Sprinkle with ¼ on bottom of crust. Mix rhubarb and berries and mound in crust. Dot butter on top of rhubarb mixture and pour remaining flour/sugar mixture on top. Place other crust on top and crimp edged together, vent.

Place on lowest rack in oven and back for 15 minutes. Lower oven temp to 350 degrees and finish baking in center of oven for 45 minutes until crust is golden and bubbly.

Remove from oven and let come to room temp before serving.

Strawberry_Rhubarb_Pie.pdf

2010 Pie Baking Contest Winner

1st Place Adult Nut Category

Submitted by: Dianne Undheim

Crust:

• 2 cups flour
• ½ tsp orange peel
• ½ tsp salt
• ¾ cup butter flavor Crisco
• 6-8 tsp ice water
• Mix all together and roll in to pie plate

Filling:

• 1 ½ cups Karo Syrup
• 2 cups chopped macadamia nuts
• 4 eggs
• 1 ½ cup sugar
• 1 tbsp grated orange peel
• ½ tsp vanilla
• ½ tsp orange extract
• 1 ½ cups white chocolate chips
• 2 tbsp melted butter

Mix together and pour in to pie tin.

Bake at 325 for 70 minutes.

White_Chocolate_Orange_Macadamia_Nut_Pie.pdf

2010 Pie Baking Contest Winner

2nd Place Adult Nut Category

Submitted by Renae Ausburn

• 1 – 10 “ pie crust
• 4 large eggs
• 1 lb. sweet potatoes baked
• ¼ cup molasses
• ¼ cup milk
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• 2 tsp. vanilla
• 1 ½ cups chopped pecans
• ½ cup sugar
• ½ cup brown sugar
• 1 cup light corn syrup

Preheat oven to 375 degrees. In mixing bowl combine mashed sweet potatoes, 1 egg, molasses, milk, spices, and vanilla. Pour into pie shell. Spread pecans over potato filling. In another bowl mix together 3 eggs, sugars, and corn syrup. Pour over pecans, Bake for about 1 hour or until set. Remove from oven and cool on rack for approx. 1 hr.

Sweet_Potato_Pecan_Pie.pdf

2010 Pie Baking Contest Winner

3rd place Adult Nut Category

Submitted by: Chuck Garrett

Crust:

• 2 cups all purpose flour
• 1 tsp salt
• ¾ stick well chilled Crisco
• 4 to 8 tbsp ice water

Mix flour and salt, cut in Crisco until resembles coarse crumbs. Stir in water, a tbsp at a time until mixture forms a ball. Wrap in plastic and refrigerate a minimum of 4 hours

Filling:

• 1 cup dark Karo Syrup
• 1 cup white sugar
• ¼ tsp salt
• 3 eggs, slightly beaten
• 4 tbsp. butter
• 1 tsp vanilla flavoring
• 1 cup pecan pieces

Bring syrup, sugar, and salt to a boil over low heat, boil about 2 minutes stirring constantly. Pour slowly into beaten eggs, stirring constantly so eggs do not start cooking.
Add butter, vanilla and pecans. Pour into pastry lined pie plate. Bake at 350 degrees for 50-60 minutes.

Pecan_Pie.pdf