To all the participants in Warkworth’s Perfect Pie Contest, this blog is dedicated to you.

Every year for the past 28 years, the Order of the Eastern Star hosts the annual Perfect Pie Contest held in Warkworth Ontario. It was during the last five years that the Warkworth Business Association decided to publish some of the winning entries, Simply Pies Savoury and Sweet is the name this cookbook, and according to my mom, copies of this cookbook are scarcer than hen’s teeth.

But when it comes to making pies, perfect pies - this book is the holy grail. So today, I would like to share with you some of my favourite fruit pies from this book.

The first one is Carol’s Apple Pie - Carol Hamilton is a two time winner in the Perfect Pie Contest for Best Apple Pie

Ingredients:

pastry double crust pie 9 in (see Wednesday’s blog for great pie crust recipe)

• 6-8 Northern Spy apples (if Northern Spy not available try Melbas, Yellow Transparent, McIntosh, Spies and Courtlands)

• 3/4 - 1 cup sugar

• 2 tbsp all purpose flour

• 1/2 - 1 tsp cinnamon

• dash ground nutmeg

• dash salt

• 2 tbsp butter

• sugar to sprinkle

Preheat oven to 400F

Peel, core and thinly slice apples - you will need 6 cups apples. Combine sugar, flour and spices. Mix apples.

Line pie plate with pastry. Fill with apple mixture. Dot with butter. Add top crust, cutting vents for steam to escape. Seal. Sprinkle top with sugar. Bake for 50 - 60 minutes.

Raspberry Pie - Norma McCleary ( awarded the most prizes in the Perfect Pie Contest)

Pastry for double-crust pie

• 1 1/4 cup sugar

• 2 tbsp quick-cooking tapioca

• 4 cups frozen raspberries, unsweetened, partially thawed

• 1 tbsp butter

Preheat oven to 425F

Mix together sugar and tapioca. Add raspberries and toss together, set aside.

Line pie plate with pastry; do not trim. Spook filling into pie, dot with butter. Moisten rim of shell and cover with top pastry. Trim and flute edge, cut steam vents in top.

Place on baking sheet and bake for 20 minutes. Reduce heat to 350F and bake for 30-40 minutes longer or until filling is bubbly and pastry is golden. Let cool on rack.

Blueberry Pie - Doris Goheen’s

pastry for double pie crust

• 3 cups of blueberries - fresh

• 1 cup sugar

• 3 tbsp corn starch

• 1 cup water

• 1 tbsp lemon juice

• butter

Preheat oven to 400F.

In a sauce pan mix, 1 cup of blueberries, 1 cup of sugar, 3 tbsp corn starch and 1 cup of water. Heat on top of stove until mixture is bubbling and it has turned a deep purple. Remove from heat and add remaining blueberries and lemon juice. Pour into pastry lined pie plate. Dot with butter and cover with top crust.

Bake for 10 minutes at 400F. Reduce heat to 350F for 20 minutes.

This is the last of the pie recipes. I seem to have gained some weight researching this topic. hmmmm - wonder how that happened.

Cheers,

Julie

This entry was posted on Thursday, August 23rd, 2007 at 7:27 pm and is filed under Entertaining, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.