Each year, the American Pie Council hosts a National Pie
Championship. The following are the 2010 Best of Show winners from the
professional, amateur and junior chef divisions. Winners include Katie Rosner of Plano. Recipes appear courtesy of the American Pie Council.
Chocolate Raisin Walnut Pie
Best of Show, Professional: Andrea Spring, Bradenton, Fla.
1 1/2 cups Crisco shortening
1 teaspoon white vinegar
2 tablespoon milk
1/2 cup hot water
4 cups all purpose flour
2 teaspoon salt
1 tablespoon cornstarch
Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate
bowl, mix together flour, salt and cornstarch. Combine flour mixture with
shortening mixture until dough forms. Separate into four equal balls. Wrap in
film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate
for at least one hour before rolling out.
2/3 cup granulated white sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup melted butter
1 cup dark corn syrup
3/4 cup milk chocolate chips
1 cup dark raisins
3/4 cup chopped walnuts
Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well
blended. Add chocolate chips and walnuts, mix well. Set aside.
Preheat oven to 400 degrees. Roll out one portion of pie dough. Place in 10 pie
pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over
raisins. Bake for 10 minutes at 400 degrees. Lower temperature to 350 degrees
for 30 minutes or until center of pie is just set.
Lemon Swirl Cream Cheese Pie
Best of Show, Amateur: Kate Stewart Rovner, Plano, Tex.
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 eggs, lightly beaten
1/4 cup butter, cut into small cubes
Vanilla Wafer Crumb Crust
1 1/2 cup vanilla wafer crumbs
3/4 cup almonds, finely ground and toasted
2 teaspoon lemon zest
pinch of salt
7 tablespoons melted butter
Lemon Cream Cheese Filling
2 (8-oz) packages cream cheese, softened
2/3 c sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Reserved lemon curd
- 1/2 c heavy whipping cream
2 tablespoon powdered sugar
1/2 teaspoon vanilla
About 12-15 fresh raspberries
1 lemon, cut into thin slices and quartered
Prepare Lemon Curd: In a 1 1/2-quart saucepan, whisk together lemon zest, lemon
juice, and sugar. Whisk in eggs and butter. Cook over medium-low heat, whisking
frequently for 7 minutes or until curd is thick. Remove from heat and use a
food mill or sieve to strain curd into a small bowl. Remove 1/2 cup of lemon curd,
reserving remaining lemon curd. Press plastic wrap directly onto surfaces. Cool
Heat oven to 350 degrees. Spray a 9-inch pie plate with Crisco No-Stick spray.
Prepare Vanilla Wafer Crumb Crust: In a medium mixing bowl, use a fork to toss
together vanilla wafer crumbs, almonds, lemon zest and salt. Stir in melted
butter. Press mixture onto bottom and sides of prepared pie plate.
Bake for 12 minutes on bottom oven rack. Remove from oven and set aside.
Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and
sugar at medium speed for 2 minutes or until smooth. Add eggs, one at a time,
and beat at low speed until incorporated. Beat in sour cream, vanilla, and
lemon extract. Beat in reserved Lemon Curd. Pour into baked crust. Dollop
remaining 1/2 cup Lemon Curd onto Filling and swirl into Filling with a small
Bake for 30 minutes or until center is nearly set. Remove from oven and place
on a wire rack. Cool for 2 hours. Cover and refrigerate overnight.
Prepare Garnish: In a chilled, medium mixing bowl, beat whipping cream,
powdered sugar, and vanilla with a hand-held electric mixer, starting at lowest
speed and increasing gradually each minute, until stiff peaks are formed. Using
a #32 tip, pipe whipped cream decoratively around border of pie. Decorate with
fresh raspberries and lemon slices. Refrigerate until serving time.
Mango Cream Pie
Best of Show, Junior Chef: Devin Davis
Prep Time 45 minutes
Cook Time 10 - 15 minutes
Chill Time 3 to 4 hours
Pretzel Pie Crust
- 1 cup all purpose flour
1/3 cup finely crushed pretzels
1/2 cup Crisco Butter Flavored Shortening
1 teaspoon sugar
3 tablespoons water
Preheat oven to 425 degrees F. Position knife blade in food processor bowl; add
flour, crushed pretzels, Crisco, sugar and water. Top with cover, and process
pulsing 3 or 4 seconds until dough just forms, shape into a ball. Press with
floured hands to a 5 to 6 inch circle, place dough between floured wax paper
and roll out, remove top piece of wax paper and flip dough into 9 inch deep
dish pie plate, remove other sheet. Fit in pie plate with hands and trim access
dough from around edge. Prick with fork all over sides and bottom. Bake at 425
degrees F for 10 to 15 minutes. Let cool completely.
- 1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
4 ounce cream cheese, room temperature
1/3 cup sugar
In medium size bowl add heavy whipping cream, and beat with an electric mixer
until soft peaks form. Then add powdered sugar and vanilla, continue beating
until firm peaks form. Set aside. In separate bowl add cream cheese and
sugar, blend well. Then fold whipped cream into cream cheese mixture. Spread on
bottom of pie crust and refrigerate.
- 1 cup boiling water
1 - 3oz. package lemon flavored jello
2 tablespoon sugar
1/2 cup ripe mango, peeled, pitted and pureed ( Approximately 1 small mango)
2 cups ripe mango, peeled, pitted and chopped ( Approximately 2 large mangos)
Combine boiling water and jello, stirring until dissolved. Add sugar, pureed
mango and chopped mango and stir well. Pour on top of cream filling in pie
crust, return to the refrigerator and chill 3 to 4 hours.
To puree mango place mango into food processor and pulse 10 to 12 or until
puree consistency. * To chop mango place in food processor and pulse 4 to 6
Whipped Cream Topping
- 1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla
In medium size bowl add cream and beat with electric mixer until soft peaks
form. Add powdered sugar and vanilla, continue beating until firm. Spoon
topping into pastry bag and decorate leaving some of the mango top showing.
Note: For fast setting, put in freezer for 30 minutes then into the
refrigerator until set.
From the June 2012 issue.
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