Web Extra: Winning Recipes from the 2010 National Pie Contest

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.

Crust

• 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.

Filling

• 3 eggs
• 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.

Lemon Curd

• 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
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon extract
• Reserved lemon curd

Garnish

• 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 30 minutes.

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 knife.

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.

Creamy Filling

• 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.

Mango Topping

• 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 times.

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.

See the full article in the December 2010 issue.

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