4th Annual Bake Bethesda A Pie Contest Recipes

September 2, 2013 by CFM Leave a comment

The 4th Annual Bake Bethesda A Pie Contest was so much fun and a huge success! Big thanks to our wonderful judges: Aviva Goldfarb, David Hagedorn and Ed Lichorat; Mr. Divabetic and his fabulous crew; Yelp and our sponsors who donated prizes; everyone that helped set up and run the contest; and of course all of you for helping us raise money for the Manna Food Center! Below are the winning recipes in both adult and kids categories.

Kids Category

1st Place: Bourbon & Chocolate Pecan Pie, by Julia Sheehan

Crust ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup or 1 stick unsalted butter, chilled and cut into cubes
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 3-4 Tbsp. ice water

Pie filling ingredients:

• 1 cup dark corn syrup
• 3 eggs
• 1 cup sugar
• 2 Tbsp. butter, melted
• 1 tsp. vanilla extract
• 1.5 cups halved pecans
• 3/4 cup chocolate chips
• A scant less than 1/4 cup Jack Daniels Bourbon

For the crust: In a food processor, pulse the flour, salt and sugar until combined.  Pulse in butter until it appears to be a fine meal.  Add water one tablespoon at a time until the dough begins to clump together.  Knead dough and gently shape it into a disk.  Sprinkle disk with flour and wrap in cling wrap.  Place in fridge for at least an hour.  Remove dough from fridge and let it rest on the counter for 5 minutes.  Roll out dough until about 1/8 inch thick.  Gently press into pie pan.

For the filling: In a bowl, mix together corn syrup, eggs, butter and vanilla. Once fully combined, add the bourbon and mix well.  In the unbaked pie crust, lay out the chocolate chips in an even layer.  Then layer pecans over the top.  Pour in bourbon-sugar mixture.  Place pie on baking sheet.  Place in 350 degree over for 60-70 minutes or until the center is 200 degrees.  Let cool for 2 hours.

2nd Place: Snickers Pie, by Chloe Baxter

Ingredients:

• 1 1/4 cup crumbled graham crackers
• 1 cup chocolate chips
• 1 cup peanuts
• 1 cup peanut butter
• 1 full package of cream cheese
• 1 cup powdered sugar
• 1 1/3 cup butter
• 1 1/4 cup granulated sugar
• Caramel sauce

Instructions:

1. Mix butter, graham crackers and granulated sugar and put in microwave for 1 minute; mix.  Spread mixture on to a pie pan and put in the over for 8 minutes to make the crust.
2. Combine peanut butter, cream cheese and powdered sugar (you may want to microwave the cream cheese)
3. Take out pie crust and put chocolate chips on the bottom while still hot. Let cool, then spread out the peanut butter, cream cheese and powdered sugar mixture on to the crust.
4. Crunch extra chocolate chips and peanuts and sprinkle on top of the pie.
5. Add caramel sauce to the top of the pie.
6. You’re done – enjoy!

Honorable Mention: Caramel Apple Pie, by Brett Fisher

Adult Category

1st Place: Lemon Meringue Pie, by Benson Silverman

Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 6 Tbsp. butter
• 4 Tbsp. vegetable shortening
• 1/2 cup graham cracker crumbs

Filling ingredients:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1 1/2 cups water
• 6 large egg yolks
• 1 Tbsp. lemon zest
• 1/2 cup lemon juice
• 2 Tbsp. butter

Meringue topping:

• 1/3 cup water
• 1 Tbsp. cornstarch
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 4 large egg whites
• 1/2 tsp. vanilla extract

To make the crust: Mix flour, sugar and salt in a food processor.  Add butter and pulse 2 times.  Add shortening and pulse 4 times.  Sprinkle 4 Tbsp. cold water and form disk.  Refrigerate for 1 hour.  Spread into a 9 inch pie pan, sprinkling 2-3 Tbsp. of graham cracker crumbs on each side. Bake for 45 minutes for 400 degrees.

To make the filling: Mix sugar, cornstarch and water in a saucepan.  Bring to a simmer, whisking until thick. Whisk in egg yolks, then lemon juice, lemon zest and butter.

To make the meringue topping: Mix cornstarch with water and simmer until thick.  Beat egg whites with cream of tartar, sugar and cornstarch mixture.

To assemble the pie: Put filling in crust and cover with meringue topping. Bake for 20 minutes at 325 degrees until brown. Cool for 2 hours.

2nd Place: Blackberry Pie, by Penny Glover

Crust ingredients:

• 14 Tbsp. unsalted butter, cold
• 2 1/4 cups + 2 Tbsp. pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
• 1/4 + 1/8 tsp. salt (for savory recipes, use 1.5 times the salt)
• 5-7 Tbsp. ice water
• 3 Tbsp. sugar
• 1 Tbsp. cider vinegar (optional)
• 1/4 tsp. baking powder (if not using, double the salt)

Crust instructions:

1. Cut the butter into 3/4 inch cubes.  Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt and baking powder in a gallon-size freezer bag and freeze for at least 30 minutes.
2. Place a medium mixing bowl in the freezer to chill
3. Place the flour, salt and optional baking powder in another medium bowl and whisk to combine them.  use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
4. Spoon the mixture, together with the cold butter, into a gallon-size freezer bag.  Expel any air from the bag and close it.  use a rolling pin to flatten the butter into flakes.  Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
5. Transfer the mixture to the chilled bowl, scraping the sides of the bag.  Set the bag aside.  Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula.  Spoon the loose mixture back into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point).
6. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
7. Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
8. For a pie shell and lattice, divide it in a ratio of two thirds:one third – use about 9.5 oz. for the shell and the rest for the lattice, flattening the smaller part into a rectangle.

Filing ingredients:

• 6 cups blackberries, divided (fresh or frozen is fine)
• 1 granny smith apple, peeled and large grated
• 2 tsp. lemon juice
• 2 tsp. fresh lemon juice
• 3/4 cups sugar
• 2 Tbsp. instant tapioca
• 1 large egg beaten with 1 tsp. water
• 2 Tbsp. butter or margarine, cut into small pieces

Filling instructions:

1. Preheat over to 400 with a baking sheet on the middle rack.  Roll out the bottom portion of pie dough and place in a 9-10 inch pie pan.
2. Place 3 cups berries in a medium saucepan over medium-high heat.  Reduce down to 1 1/4 cups – will take 12-15 minutes.
3. Place grated apple in a towel and wring dry.  In a large bowl, combine apple, cooked and uncooked berries, lemon zest and juice, sugar, tapioca and a pinch of salt.  Transfer mixture to unbaked pie crust.
4. Scatter butter over filling, top with the other portion of rolled pie dough. Pinch edges to seal.  Brush with egg wash.  Cut slits in the top of the pie crust to vent.  Foil edges to prevent burning.
5. Place on the heated baking sheet and bake at 400 degrees for 30 minutes.  Reduce heat to 350 degrees and continue to bake 30-40 minutes, until juices bubble and the crust is a deep golden brown.

3rd Place: Strawberry Rhubarb Pie, by Elizabeth Afable

Pie Crust ingredients (makes 9-inch double pie crust):

• 2 ½ cups all-purpose flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 ½ sticks (6 ounces) butter, cubed and chilled
• ½ stick shortening, cubed and chilled
• Glass of ice water

In a food processor, combine the flour, sugar, and salt. Pulse a few times to combine ingredients. Add the chilled butter and shortening to the flour mixture. Pulse until the butter pieces are the size of peas. Add 3 tablespoons of the ice water to the flour mixture. Pulse a few times to combine. Add more water a tablespoon at a time as needed.

The dough should just be starting to clump together in large crumbs. Test the dough by squeezing a small chunk of dough in your hand. If it holds together, it is ready. Add more water if the dough is still crumbly.

Divide into two disks and chill for at least one hour or overnight.

Pie filling ingredients:

• 9-inch double pie crust (recipe above)
• 4 cups rhubarb, sliced into ½-inch pieces
• 4 cups strawberries, hulled and sliced
• 1 tsp. lemon zest
• ¾ cup sugar
• 4 Tbsp. instant clearjel powder
• 2 Tbsp. cold butter, cut into ¼-inch pieces
• 1 egg blended with a tablespoon of water for glaze

Roll out the bottom crust into an 11-inch circle. Place the crust into a pie pan and trim the sides. Loosely cover with plastic wrap and refrigerate while preparing the rest of the pie.

Combine the sugar and clearjel powder. Mix the fruit and lemon zest together. Add the sugar and clearjel powder mixture to the fruit, toss. With a fork, poke the bottom crust a few times and pour the fruit and sugar mixture in the bottom crust and dot with the chilled butter pieces. Place pie back into the refrigerator.

Roll out the top crust into an 11-inch circle. Cut ½-inch strips out of the dough. Create a lattice pattern on top of the pie. Seal edges and place the pie back in the refrigerator while the oven heats up.

Preheat oven to 450°F.

Once the oven is ready, brush the top of the pie with the egg glaze. Place the pie on a baking sheet.

Bake the pie at 450°F for 15 minutes. Then reduce the oven to 350°F and bake for another 30-40 minutes or until the crust is a golden brown and the filling is bubbling. Cover with foil if the top crust starts to brown too quickly.

Remove from oven and cool on a wire rack before serving.

Honorable Mentions:

Banana Cream Pie Cheesecake, by Brittany Miller

Butternut Squash Pie, by Elaine Sullivan

Wild Mushroom Leek & Ricotta Pie, by Penny Glover
Grandma Parker’s Peach Pie, by Elizabeth Bennett