In the Semi-Homemade Division Jessica Dooley got first place followed by Stephanie Jeter in second and Tina Arthur in third.
In the Made from Scratch Division Stephanie Jeter got first place, Barbara Coat received the second place ribbon and Barbara Harper Black came in third. The winner of the Prettiest Pie was Jessica Dooley.
“There is no other way I would like to be celebrating the Fourth of July,” said Barbara Coat, a second place winner. “I started baking pies after I moved here from New York and realized that the pies weren’t very good here, so I taught myself, and have enjoyed making them ever since!”
After the results were given the crowd was able to enjoy the award winning pies and ice cream from Chaney’s Dairy Barn.
Jeter’s recipe that took the top prize in the Made from Scratch Division:
Black Raspberry Chocolate Pie
1.5 c chocolate wafer cookie crumbs
6 tbsp unsalted butter, melted
¼ c sugar
1 c fresh raspberries (black)
One ½ pint fresh black raspberries
½ c sugar
2 tbsp water
1 tsp fresh lemon juice
1 8oz package cream cheese
½ c chilled heavy whipping cream
¼ tsp vanilla extract
Preheat oven to 350 degrees. Combine cookie crumbs, melted butter and sugar in processor. Process until crumbs are moistened. Press mixture into bottom and sides of pie pan. Bake 10 minutes, cool crust completely on rack.
Combine berries, 1/4 c sugar, 2 tbsp water, lemon juice in processor. Puree until smooth. Pour through strainer set over bowl, discard seeds. Combine cream cheese and sugar in medium bowl and cream together. Then add vanilla and whipping cream and beat until mixture is smooth and stiff peaks form. Fold in puree. Spread evenly in cooled crust. Cover and refrigerate overnight. Arrange berries in circle on top.
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