Our 2016 Everyone Loves Pie contest has wrapped up and you picked your winners! Meet Amanda Mae, Lauren, and Chelsey:
THIRD PLACE | Pumpkin Pie
Celiac runs in my family so I love to experiment and attempt to make gluten free treats taste just as good as it would be otherwise! This is the good ole fashioned pumpkin pie from the back of the can. I make my crust using either cup4cup flour or King Arthur flour. The trick is to use a beaten egg to help bind it. This is a classic recipe made even better with maple cinnamon whipped cream!
:: Lauren ::
SECOND PLACE | Traditional Apple Pie
I have been blessed to be surrounded by amazing cooks. Now I get to share family recipes with my little ones and through my home-based catering company Classic Creations.
The crust is what makes this pie so delicious. Never Fail Pie Crust is the only recipe I use for all of my pies.
Never Fail Pie Crust
3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 tablespoon vinegar
5 tablespoons ice water
Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together. Makes 3 crusts
Traditional Apple Pie
1 recipe Never Fail Pie Crust
6 cups thinly sliced apples (I like Gala or Winesap)
3/4 cup white sugar plus more
teaspoon ground cinnamon
Egg for egg wash
Preheat oven to 425. Prepare your pastry for two crust pie. Coat the apples with cinnamon, sugar, and flour. Cover with top crust. Beat the egg and brush onto crust. Sprinkle with sugar. Bake for 10 minutes at 425, then reduce temperature to 350. Bake for 30-35 minutes until bubbling. A pie that runs over a bit is a delicious pie :).
*to create the leaf pattern I used a 2” oak leaf cookie cutter. Layer leaves from the outside edge and work your way in. *
:: Amanda Mae ::
And, drum-roll please...
FIRST PLACE | Vanilla Bourbon Cherry Blueberry Pie
About my pie:
My great grandma, Norma, could easily be described as the matriarch of our family. As the mother to 6, the grandma to 13, and the great (and I really mean great) grandma to 17, she had this amazing way of making you feel like the only two people if you were in a crowded room. Some of my favorite memories of her are picking berries on my grandparent's farm, sitting on this old wooden stool that she had in her kitchen as my cousins and I ate frozen Cosmic Brownies and drank homemade sweet tea, painting her nails (always a shade of pink), and eating her homemade Apple Crisp at Thanksgiving that I swear she made just for me. Her death in August was a hard one. While we all knew it was time, and that Grandma was ready to see Grandpa Emory in heaven, our family was heartbroken. Something that gave me comfort during her celebration of life, was hearing my family talk about how much we would miss her and the delicious pies that she was well known for making.
This November when I had the opportunity to make a pie and enter it into the 1Canoe2 Pie Contest, my mind was flooded with memories of my Great Grandma's pies. I spent a lot of time researching recipes, watching Youtube videos on how to make flaky crust, practicing with my Pie Bird, and attempting to perfect that insta-worthy picture of my pie. I'm so thankful I had the chance to honor my Great Grandma through making this Vanilla Bourbon Cherry Berry Pie and I know she would have been proud of how it turned out.
:: Chelsey ::
We absolutely love seeing your beautiful pie creations. THANK YOU to everyone who entered our pie contest. If you're looking for even more amazing recipes and stories, here are a few of our favorites from the 1canoe2 Year of Pies! Check out our Pinterest
board for the full list.
:: Claire the Intern ::
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