2012 Piesta Winning Recipes

1st PLACE MELANI SHAUM
CENTRAL COAST FRESH OLALLIEBERRY PIE

Crust:
1 1/2 c. all purpose flour
1/4 t. salt
1/2 c. cake flour
2 T. sugar
6 oz diced chilled unsalted butter
1/4 c. chilled diced vegetable shortening
7-8 oz ice water

Combine flours, sugar, salt and butter in a food processor. Pulse 5-6 times. Add chilled vegetable shortening. Then, add ice water through the feed tube while the processor is operating. Pulse 2-3 times only. Turn the crust out and blend briefly with heel of hand, and divide into two parts. This makes a double 11 inch crust. Wrap each part tightly in plastic wrap and chill at least 2 hours.

Filling:
9 c. fresh olallieberries
1 1/2 to 1 3/4 c. sugar
2 T. cornstarch
2 1/2 T. tapioca
1 T. lemon juice, optional
1/8 to 1/4 t. cinnamon

Line a pie plate with rolled-out crust, and chill in the refrigerator. Combine the filling ingredients and let stand for 10 minutes. Pour the filling into the prepared pie plate, and cover with the second crust, either rolled or lattice. Sugar the pie lightly. Bake convection 425 degrees for 12 minutes, then 375 degrees conventional for 30 - 40 minutes. Makes an 11 inch pie. Let cool about 3 hours, and enjoy!

2nd PLACE JEN BRADSHAW (tie) 
CHERRY PIE

Crust:  (This will make a bottom and top crust - make another 1/2 batch to make sure you have enough for the lattice)
1/4 cup shortening (cold)
3/4 cup butter (cold)
2 cups flour
1/2 tsp. salt
4-5 Tbsp. ice cold water

Filling:
6 cups fresh California pitted cherries (3 cups roasted, 3 cups cut in half)
1/2 cup sugar (actually a little under a cup)
1/4 (plus a little more) cornstarch
zest of a whole California lemon
1/4 cup cup of fresh squeezed California lemon juice
1/4 tsp almond extract
2 tbsp. butter cut into small pieces

1. Pit cherries (a cherry pitter works great!). 
2. Roast 3 cups of cherries at 400 degrees for 30 min. 
3. Cut 3 cups of cherries into halves.
4. Mix together all the cherries in a large bowl. 
5. In a separate bowl mix sugar and cornstarch. 
6. Add sugar and cornstarch mixture plus the lemon zest to cherries and let sit for a few minutes. 
7. Add lemon juice and almond extract.
8. Pour into pie shell.
9. Sprinkle butter pieces on top.
10. Create lattice and decorate trim.
11. Bake at 400 degrees for 30 minutes.  Then drop heat to 375 degrees for 40 minutes.
12. Let cool for 3-4 hours. 

2nd PLACE ELEXCY L. MORGAN (tie)
HAWAIIAN KEY LIME PIE

Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp. melted butter
3 tsp. granulated sugar
1 tsp. pure vanilla extract

Add graham crackers to food processor and process. Add graham crackers, melted butter, sugar and vanilla into large bowl and mix. Press evenly onto bottom & sides of pie pan. Press with a spoon. Bake for 15 minutes at 325.

Filling:
While crust is baking squeeze ½ cup of lime juice (6-8 limes)
4 egg yolks
1 can sweet condensed milk
3 teaspoon of lime zest

Mix lime juice, egg yolks, condensed milk & lime zest all together and let sit for 15 minutes ( so filling will thicken). Take out pie crust from the oven cool and pour the filling into crust. Put pie bake into oven at 325 for 15-17 minutes. Take out of oven let cool for 20 minutes. Set in fridge 3-5 hours preferably overnight.

Topping:
1 cup sour cream
2-3 tablespoons powdered sugar
Wisk together and spread on top with rubber spatula.

3rd PLACE JACQUELINE BRAND
CRIMSON PIE

Classic Piecrust:
2 1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1/2 lb. cold unsalted butter, cut into 1/2" pieces
2 tsp. fresh lemon juice
3 oz. (1/4 cup plus 2 tbsp.) very cold water

Mix the flour, sugar and salt in a large bowl with the use of a whisk to combine.  Add the butter and cut with a pastry cutter just until coarse crumbs form (the size of peas).  Add the lemon juice and the water, 1 tbsp. at a time until moist.  Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5" in diameter.  Wrap in plastic and refrigerate for at least 1 hour and up to 1 day.

Yummy Crimson Filling:
1 whole small orange (unpeeled) cut into pieces and seeded
4 cups of frozen blueberries (about 1 1/2 pounds), thawed
12 oz. cranberries
1 1/2 cups of sugar
3 tbsp. cornstarch

2 1/2 cups all purpose flour1/4 cup granulated sugar1/2 tsp. salt1/2 lb. cold unsalted butter, cut into 1/2" pieces2 tsp. fresh lemon juice3 oz. (1/4 cup plus 2 tbsp.) very cold waterMix the flour, sugar and salt in a large bowl with the use of a whisk to combine.  Add the butter and cut with a pastry cutter just until coarse crumbs form (the size of peas).  Add the lemon juice and the water, 1 tbsp. at a time until moist.  Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5" in diameter.  Wrap in plastic and refrigerate for at least 1 hour and up to 1 day.1 whole small orange (unpeeled) cut into pieces and seeded4 cups of frozen blueberries (about 1 1/2 pounds), thawed12 oz. cranberries1 1/2 cups of sugar3 tbsp. cornstarch

Coarsely grind orange in processor or blender.  Transfer to heavy/medium saucepan.  Add blueberries, cranberries and the 1 1/2 cups of sugar and cornstarch.  Boil mixture over medium-high heat until thick, stirring contantly, about 3 minutes.  Cool completely.

Position rack in the center of the oven and preheat to 400 degrees.  Roll 1 pie crust disk out onto lightly floured surface and fit into 9" diameter glass pie dish.  Gently press into place and trim the edges leaving a 1/4" overhang.  Spoon yummy berry filling into the crust, mounding slightly in the center.

Roll 2nd pie crust disk out on lightly floured surface.  Place it over the pie.  Trim the edges.  Pinch edges together.  Crimp edges to make a beautiful border.  Make several slits in top crust to allow steam to escape.  Sprinkle 1-2 tsp. of granulated sugar evenly over top of the crust.

Place pie on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes.  Lower the temperature to 350 degrees after the first 25 minutes.  Cool on rack for at least an hour.