2011 Hospital Picnic RISE Team Pie Contest Winners & Recipes

1st Place - Tie
Deania Morrison

1-1/2 cups sifted all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1-1/2 teaspoons grated lemon rind
1-1/2 teaspoons grated tangerine or orange rind
1/4 cup plus 1 tablespoon Crisco All-Vegetable Shortening
1/4 cup butter, cut into small pieces
3 tablespoons ice water

3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup sour cream
1/4 teaspoon grated lemon rind
1/4 teaspoon grated tangerine or lemon rind

1/4 cup butter, softened
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/3 cup chopped almonds

Make crust:
1. Preheat oven to 375° F.
2. In large bowl, sift flour, sugar, and salt.
3. Stir in grated rinds.
4. Cut in shortening and butter with pastry blender until mixture is size of small peas.
5. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.
6. Knead and shape into a ball. Wrap and chill while preparing filling and topping.

Make filling and assemble pie:
1. Roll out pastry and fit into 9-inch deep-dish pie plate.
2. Add blueberries.
3. In medium bowl, mix all ingredients listed for filling mixture and pour over berries.
4. In medium bowl, mix all ingredients listed for topping mixture and sprinkle over filling.
5. Bake at 375° F for 1 hour or until golden brown.

1st Place - Tie
Amanda Watkins
- recipe not available -

2nd Place - Tie
Karen Hiller

1/3 cup butter
1 cup chopped onion
4 cups thinly sliced zucchini
1/4 t. dried basil
1/4 t. dried oregano
1/2 t. dried parsley flakes
1/4 t. garlic powder
Dash salt
2 cups shredded mozzarella
2 beaten eggs
1 pie shell

Preheat oven to 350°. Prepare your favorite piecrust recipe and place in pie plate. Spread with just a tiny bit of prepared yellow mustard (this is optional).

Melt butter in large skillet. Add onion and zucchini and cook slowly for about 10 minutes, tossing frequently. Add seasonings, combine and cook until zucchini is transparent.

Beat eggs; add shredded cheese and mix well. Pour into vegetable mixture and mix over low heat until well combined. Pour into pie shell.

Bake 25 minutes or until top begins to brown.

This recipe is great with ham and/or mushrooms added.

2nd Place - Tie
Beth Dees
- recipe not available -

2nd Place - Tie
Brenda Jernigan

6 T butter melted
1/2 cup light brown sugar
1/2 cup chopped pecans
1 (15oz.) pkg. folded pie crust
1 cup granulated sugar
1/3 cup all purpose flour
3/4 tsp. cinnamon
5 large granny smith firm apples, peeled, cored and cut into wedges

Preheat oven 375. Coat a deep dish pie plate with cooking spray and line it with waxed paper. Coat wax paper with cooking spray.

In small bowl,combine 4 tablespoons butter, the brown sugar and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate.

In large bowl, combine sugar, flour,cinnamon, and remaining 2 T. butter mix well. Add apples and toss gently to coat, put into crust.

Unfold second crust and place over mixture, fold eggs and cut slits into crust. Bake 1-1/1/4 hours or until crust is golden. Carefully loosen wax paper from crust and invert pie onto a serving plate while still hot. Remove rest of wax paper and cool.

3rd Place - Tie
Pat Swon

1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt

3 slightly beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1 9-inch baked pastry shell, cooled

In a saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 for 12 to 15 minutes. Cool before cutting.

Note: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to boil. Blend in egg yolks as above; cook 4 minutes after mixture boils.

3rd Place - Tie
Karen Pope

2 boxes of cook & serve vanilla pudding
1 box of strawberry jello
2 cups of water
1 cup of chopped strawberries

Mix pudding, jello and water in sauce pan.
Stirring constantly until thicken.
Take off heat.
Stir in strawberries and pour into a pre-baked pie crust.
Top with cool whip. (Can change jello flavors and fruit)
mri_text_600.png Siemens MRI