Recipe winners: Pies and tarts category

2010 Palisade Peach Festival Recipe Contest — Pies and tarts category

Grand Prize:
Grand Mothers Sunday Peach Pie
By Sharon Lansing of Grand Junction

3 cups sliced Palisade peaches
1 1/2 cups fresh blueberries
1/2 cup sugar
2 tablespoons flour
Dash of salt
1 teaspoon nutmeg
1/2 cup pecans
1/2 cup brown sugar
2 tablespoons maple syrup
Pastry for double pie crust

In large bowl combine top six ingredients. Line 9-inch pie pan with pastry crust. Place brown sugar, pecans and maple syrup on bottom of crust and then pour peach mixture on top. Top with second pastry crust. Bake at 375 degrees for 45–50 minutes. Serve warm with vanilla ice cream.

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First place
Precious Peach Refrigerator Pie
By Patrice Reinhardt of Palisade

Graham cracker crust:
1 1/2 cup graham cracker crumbs
1/3 cup sugar
1/4 cup melted, unsalted butter
Combine crumbs, sugar and butter thoroughly, reserving 2 tablespoons for garnish, if desired. Pour into 9-inch pie plate and press firmly into the bottom and up the sides of the plate. Bake at 350 degrees for 8–10 minutes. Let crust cool completely.

3 large Palisade peaches, chopped
1 cup sugar
1 envelope Knox gelatin
1/2 cup cold water
1/2 cup boiling water
3 cup sweetened, whipped cream, divided

Combine chopped peaches and sugar. Let peach mixture stand for 30 minutes. Soften gelatin in the cold water and then dissolve it completely in the boiling water. Combine peaches and gelatin. Cool until syrupy. Fold in 1 cup whipped cream. Pour into cooled graham cracker crust. Chill until firm. Mound remaining whipped cream on top and sprinkle remaining crumbs on pie for garnish.

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Second Place
Palisade Peach Pie with Meringue Streusel Topping
By Julie Coleman of Grand Junction

1 1/2 cups flour
1/2 cup chilled Crisco butter flavor shortening
1/2 teaspoon salt
4 tablespoons ice water
Cut shortening into flour and salt mixture until the size of peas. Mix in ice water until dough can gather into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out dough on floured surface until it will fit into a 9-inch pie pan. Place dough in pan, trim and flute edges.

4 cups ripe Palisade peaches, peeled and sliced
3/4 cup sugar
3 tablespoons minute tapioca
1 tablespoon fresh lemon juice

Combine all ingredients in a medium bowl and let sit at least 15 minutes before filling crust.

Meringue streusel topping:
2 large egg whites
4 tablespoons sugar
1/4 cup chopped pecans
1/4 teaspoon cinnamon

Place egg whites in a large mixing bowl, beat with a mixer on high until foamy. Gradually add the sugar and cinnamon, continue beating until soft peaks form. Fold in pecans, then spread onto parchment paper lined 13 x 9 baking sheet. Bake 2 1/2 hours at 200 degrees. Turn off oven, leaving meringue in the oven for 12 hours or until completely dry. Crumble meringue into small pieces and set aside.

1/3 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Cut butter into flour, sugar and cinnamon mixture. Stir in meringue pieces.
Assemble pie by filling crust with peach filling mixture and topping with meringue streusel mixture (you may have some streusel left over). Bake at 375 degrees for 15 minutes, then turn oven down to 350 degrees for 30 minutes more, or until crust is browned and filling is bubbly. Remove from oven, cool.

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Third Place
Peach Crumble Pie
By Frances Blackwelder of Grand Junction

5 cups Palisade peaches, peeled, pitted and sliced
3/4 cup granulated sugar, divided use
2 tablespoons cornstarch
2 teaspoons ground cinnamon, divided use
1 teaspoon ground nutmeg, divided use
9-inch pastry shell, unbaked
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup cold butter

Preheat the oven to 375 degrees.
Combine the peaches, 1/2 cup sugar, cornstarch, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Lightly toss. Transfer to the pastry shell.
Combine 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, flour, oats and brown sugar. Cut in the butter until it resembles coarse crumbs. Sprinkle the topping over the entire pie.
Bake for 1 hour or until the topping is golden brown and the peaches are soft. Cover the edges with foil during the last 15 minutes of baking, if necessary. Cool slightly before serving.

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Honorable Mention
Heavenly Peach Pie
By Nancy Jones of Grand Junction

1 cup crushed macaroons
12 peeled peach halves
Combine in bowl, the following:
1/2 cup brown sugar
1/4 cup chopped walnuts
2 tablespoons maple syrup

Preheat oven to 425 degrees.
Prepare pie pastry and set aside.
Place crushed macaroons in bottom of 8-inch pie plate. Place a heaping teaspoon of brown sugar mixture in each of 6 peach halves, gently press the other halves on top of the stuffed peaches. Arrange in pie plate. Roll out top pastry and place on top of peaches. Bake in oven for 20 minutes or until light brown. Serve with the following Nutmeg Sauce.

Nutmeg Sauce:
Combine 1 cup sugar and 1 tablespoon flour in saucepan. Add 1 cup boiling water, mix. Cook, stirring well till sauce thickens slightly. Add 1 tablespoon butter and simmer for 5 minutes. Remove from heat and stir in 1 tablespoon plus 1 teaspoon lemon juice. Serve warm.

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Honorable Mention
Spicy Deep Dish Peach Razzleberry Pie
By Chris Wilson of Fruita

4 cups fresh peaches
2 cups fresh raspberries
3/4 cup brown sugar
2 tablespoons cinnamon
1 teaspoon grated orange rind
2 tablespoons tapioca
Milk and white sugar (3 tablespoons)

Mix peaches and raspberries in a bowl. Add sugar, cinnamon, orange rind and tapioca. Stir until mixed. Arrange peach mixture in a pie crust. Put top crust on, sealing around edges. Brush a mixture of 1/4 cup milk and 3 tablespoons sugar on top of crust. Bake for 25–30 minutes in 425-degree oven.


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