Contest Winning Pies Food

AWARD WINNING STRAWBERRY PIE

Award Winning Strawberry Pie image

Make and share this Award Winning Strawberry Pie recipe from Food.com.

Provided by Chef mariajane

Categories Pie

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup flour
1/2 cup oatmeal
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup pecans, chopped
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
2 tablespoons strawberry Jell-O gelatin dessert
1 quart strawberry, sliced

Steps:

To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
Top with whipped cream before serving.

Nutrition Facts : Calories 325.2, Fat 15.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 120.1, Carbohydrate 46.1, Fiber 2.8, Sugar 27, Protein 3.1

PRIZE-WINNING PEACH PIE

Prize-Winning Peach Pie image

As a beginning cook, I especially liked to practice making pies. Peaches are probably my favorite fruit (but only when in season), so it was a pie I practiced often. I finally got up the nerve to enter a local Grange Fair, and was so surprised to win! That was great encouragement for a novice pie maker.

Provided by JackieOhNo

Categories Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

pastry for a double-crust 9-inch pie
3/4 cup sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 cups sliced peeled peaches
1 egg, lightly beaten
1 cup heavy cream (half-and-half or light cream may be substituted)

Steps:

Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

Nutrition Facts : Calories 332.6, Fat 16, SaturatedFat 9.5, Cholesterol 89.6, Sodium 75.4, Carbohydrate 46.7, Fiber 2.9, Sugar 39.4, Protein 4

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