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Winning recipes from Pie in the Park

Posted: Monday, Aug 26th, 2013


Pie in the Park winners posed for an informal picture Thursday night in Campbell Park during the 28th annual Pie in the Park baking contest. From left are, Marianne Cole of Huron, fifth place; Marodean Decker of Huron, second place; and Gracie Hornig of Huron, third place. Below, in a submitted photo, judges for the contest are shown after picking the winning entries. They are, from left, the Rev. Andrew Crandall of First Presbyterian Church; Huron Mayor Paul Aylward and Huron Public Library Director Shirley Apley. WINNERS PHOTO BY SHANNON MARVEL/PLAINSMAN; JUDGES PHOTO CONTRIBUTED


Winners in the 28th annual Pie in the Park pie-baking contest were announced Thursday night in Campbell Park.

They include Paula Pedersen of Miller, first place, with her sour cream peach pie; Marodean Decker of Huron, second place, rhubarb pie; Grace Hornig of Huron, third place, golden delicious apple pie; Nancy Tofflemire of Huron, fourth place, double supreme lemon pie; and Marianne Cole of Huron, fifth place, apple pie.

Following are the winning recipes, for both crust and pie filling.



First place

Sour Cream

Peach Pie

Paula Pedersen

of Miller

Pie crust:

1 cup Crisco

3 cups flour

teaspoon salt

Cut together, and then add:

1 beaten egg

cup water

1 teaspoon vinegar

Pie filling:

1 cup sugar

5 Tablespoons flour

1 cup sour cream

Stir together. Then add:

1 quart drained home-canned peaches

Place in bottom pie crust and add top crust.

Mix together:

2 Tablespoons sugar

teaspoon cinnamon

teaspoon salt

Sprinkle on top crust. Bake at 400 degrees F for 45 minutes.



Second place

Rhubarb Pie

Marodean Decker

of Huron

Makes two full pie crusts:

2 cups flour

1 cup Crisco

1 teaspoon salt

teaspoon baking powder

cup cold water

Mix flour, baking powder, salt and Crisco until crumbly. Then add water. Press together. Try to knead as little as possible. The less you knead it, the better.

Pie filling:

3 cups rhubarb

1 cups sugar

2 Tablespoons flour

Mix well. Fill pie crust and add top crust. Sprinkle pie crust with sugar and cinnamon. Bake at 350 degrees F for 1 hour.



Third place

Grace Hornig

of Huron

Crust:

2 cups flour; reserve 1/3 cup

Salt

cup Crisco.

cup cold (ice) water

Cut Crisco into the flour mixture. Add ice water to 1/3 cup of flour, then work this mixture in with the rest of the flour mixture.

Pie filling:

5 to 6 Golden Delicious apples

1 cup sugar

2 Tablespoons flour

Sprinkle with cinnamon

Mix well and put into crust. Add top crust. Bake at 375 degrees F for 50 to 60 minutes until brown.



Fourth place

Double Surprise Lemon Pie

Nancy Tofflemire

of Huron

Flaky pastry for 2-crust pie:

2 cups sifted flour

1 teaspoon salt

cup vegetable shortening or 2/3 cup lard

4 to 5 Tablespoons cold water

Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas.

Sprinkle in cold water, 1 Tablespoon at a time, tossing mixture lightly and stirring with fork. Add water each time to the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.

Shape dough in smooth ball with hands, and roll. Of if you are not ready to make the pie, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.

Pie filling:

1 cups sugar

2 Tablespoons flour

teaspoon salt

cup butter or margarine

3 eggs

1 teaspoon grated lemon peel

1 medium lemon

cup water

2 teaspoons sugar

teaspoon cinnamon

Combine 1 cups sugar, flour and salt. Cream butter until soft and blend with sugar mixture.

Add 3 well-beaten eggs, reserving 1 teaspoon egg white for topping.

Grate lemon peel; then peel lemon, discarding white membrane. Cut lemon in paper-thin slices (should be 1/3 cup). Add lemon peel and slices and water to sugar mixture. Pour into pastry-lined 8-inch pie pan.

Adjust top crust, flute edges and cut vents. Brush with reserved egg white and sprinkle with mixture of sugar and cinnamon.

Bake in oven at 400 degrees F for 30 to 35 minutes, or until pie is golden.



Fifth place

Apple Pie

Marianne Cole

of Huron

Crust:

Sift 1 cups flour and teaspoon salt. Cut in cup cold shortening. Mix in with fork 4 to 5 Tablespoons ice water. Form into two balls for top and bottom crusts.

Pie filling:



6 to 8 medium-size Braeburn apples

1 cup sugar

2 Tablespoons flour

1 teaspoon cinnamon

Line 9-inch pie pan with pastry.

Peel and slice apples and put in pie pan. Mix flour and cinnamon and sprinkle over apples.

Cut 2 Tablespoons butter in chunks, put on top and cover with pastry. Seal and crimp edges. Sprinkle lightly with sugar. Poke holes in top crust for steam to escape.

Bake at 400 degrees F for 50 minutes or until nicely browned.



For the complete article see the 08-24-2013 issue.

Click here to purchase an electronic version of the 08-24-2013 paper.











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