National Pie Day – January 23, 2010

Written by Diana - January 23, 2010 0 Comments

Today is National Pie Day – Are we prepared? I don’t know if I will have time to make one, but I might just find one to pick up when I go out. We didn’t have many pies growing up in the house, but I married into a pie family. It’s a tradition that any leftover pie from Thanksgiving is consumed with breakfast the next morning. It’s a fruit serving, right? We did eat pot pies though. It was a special treat to have pot pies with chunks of meat, veggies and gravy in a delicious crust. Pot pies are pies, right? Is a quiche technically a pie? It has a crust. I sometimes go crustless with them, does that make it not a pie? A Boston Cream Pie is a cake, but it has pie in the name. What’s your definition of a pie, what do you like best?

I’m printing the recipes for two winning pies. First there’s the 2009 APC/Crisco National Pie Championships Professional award-winning recipe by Linda Hundt from DeWitt, MI called "Tom’s Cherry Cherry Cherry Pie". I have also included the Amateur Best of Show award-winning recipe by Phyllis Szymanek from Ohio called "Category Five Peanut Butter Pie". (Ohio and Peanut Butter a great combination.) This years APC/Crisco National Pie Championships are taking place April 23-25, 2010 in Celebration, Fla. Most entry forms need to be submitted on April 7, 2010 or April 9, 2010.

Tom’s Cheery Cherry Cherry Berry Pie

By Linda Hundt from DeWitt, MI

Crust:

One and one-half cups of flour
One-quarter tsp baking powder
One-half tsp salt
One tsp sugar
One-half cup Crisco shortening

Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust. Freeze until ready to use.

Filling:

Four and one-half cups Montmorency tart cherries –frozen
One cup sugar
One-quarter cup cornstarch
One-half tsp real almond extract
One tsp fresh squeezed lemon juice
One-half tsp orange zest
One-half cup dried Michigan cherries
One and one-half cups of frozen blueberries

Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.

Crumb Topping:

One cup sugar
One cup all purpose flour
One-quarter tsp salt
One stick butter softened

Mix together all crumb topping ingredients by hand or a pastry blender until crumbly. Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

Category Five Peanut Butter Pie
By Phyllis Szymanek, Toledo, OH

Crust:

1 1/3 cups finely crushed vanilla wafers
2 TBS sugar
½ tsp vanilla
1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

Peanut Butter Filling:

¾ cup powdered sugar
1/3 cup Jiff creamy peanut butter
3 TBS softened butter (unsalted)
¼ cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts.

Filling:

2/3 cup sugar
3 TBS corn starch
1 TBS Pillsbury All-Purpose Flour
½ tsp salt
3 cups milk
3 egg yolks, lightly beaten
¾ cup Jiff Peanut Butter
1 ½ tsp vanilla extract
6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.

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