Rice wins with coconut cream PDF Print E-mail
Tuesday, 06 August 2013 11:49

• Provided by Seward County K-State Research and Extension

 

2013 Five State Fair Pie Baking Contest

Adult division

Winning pie recipes

• 1st place pie: Made and baked by Jerri Rice, Liberal

Recipe: Coconut cream pie

Ingredients:  1 1/8 cup sugar;  4 ½ Table Spoons Cornstarch; ¼ +  1/8   teaspoon salt;  3 cups milk;

4 egg yolks (slighty beaten);  2 ½ Table Spoons butter; 1 ½ teaspoon vanilla; 1 cup flake coconut;

1 baked pastry shell

In saucepan, combine sugar,  cornstarch and salt;  gradually stir in milk, cook and stir over medium heat til thick.  Cook and stir 2 minutes.  Stir small amount hot mixture into yolks;  immediately return to the hot mixture; cook 2 minutes, stirring constantly.

Remove from heat.  Add butter and vanilla.  Stir in coconut.  Pour into cooled baked pastry shell.  Spread meringue top of pie and sprinkle ¼ cup coconut on meringue.

Bake at 350 degrees for 12 to 15 minutes.  Cool and enjoy

• 2nd place pie: Made by Lynn Volden, Liberal

Recipe: Apple pie

Pie crust: 2 cups All Purpose Flour, 1 teaspoon salt, sift flour and salt together.  Cut in 2/3 cup shortening until it looks like small peas.  Sprinkle 5 to 7 Tablespoons cold water, mixing until it forms ball.  Roll out on flour surface.

Filling: 6 apples peeled and cut into big pieces. ¾ cup sugar, 2 Tablespoons flour, ½ teaspoon cinnamon, dash salt. Stir and spoon into bottom crust.  Put on top crust and talk to it lovingly. Pinch together edges and sprinkle with cinnamon sugar.  Bake in hot 400 degree oven for 50 minutes or so.

• 3rd place pie: Made by Donna Walker, Kismet

Recipe: Coconut pie

Pastry:  Preheat oven  425 degrees.

Combine in medium size bowl, (makes 2 crusts)

3 cups flour and 1 teaspoon salt.  Cut in 1 ¼ C shortening; set aside.

Mix together  ¼ Cup water, 1 teaspoon vinegar, and 1 egg.   Stir into flour mixture and form ball.

Using ½ of dough, roll out on a floured board into a circle shape one inch larger than pie pan.

Place in pie pan and flute edge and make holes in dough to prevent shrinkage.

Bake at 425 degrees for 8 to 10 minutes.  Cool completely before adding filling.

Coconut Cream Filling:   This pie maker/baker chose to use a purchased box pudding/pie filling mix for her filling, following the directions on the mix.  She also used a prepared whipping cream topping.

Youth division

• First place: Made by Brittany Walker, Kismet.

Recipe: Banana cream pie

Brittany used the same pie crust recipe as her grandmother, Donna Walker, who placed third in the adult division.

Pastry: Preheat oven 425 degrees.

Combine in medium size bowl, (makes 2 crusts)

3 cups flour and 1 teaspoon salt. Cut in 1 ¼ c. shortening; set aside.

Mix together ¼ cup water, 1 teaspoon vinegar, and 1 egg.  Stir into flour mixture and form ball.

Using ½ of dough, roll out on a floured board into a circle shape one inch larger than pie pan.

Place in pie pan and flute edge and make holes in dough to prevent shrinkage.

Bake at 425 degrees for 8 to 10 minutes. Cool completely before adding filling.

For the filling, she used a purchased pudding/pie filling mix, prepared as directed on the box, and a whipping cream topping.

 

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