4-H Sweetie Pie Bake-Off Winners
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Get ready, get set, bake!! Swain County 4-Her’s had the chance to bake their favorite pie recipe and enter it in the 4-H Sweet Pie Bake-off. Entries were also submitted in the Swain County Agricultural Fair.
Pie entries could only be dessert pies and could be entered in the following pie categories (with either Homemade or Purchased Pie Crusts): Fruit Single Crust, Fruit Double Crust, Cream Pies, or Custard Pies.
The following winners were announced on August 19 at the Swain County Agricultural Fair!
- Fruit Pie Double Crust: Dairy-Free Pumpkin Pie
1st Place – Mattie Grace Mullins
- Fruit Pie Single Crust: Lemon Meringue Pie
1st Place – Gabriella and Elise Sasscer
Enjoy these 4-H Sweetie Pie winning recipes for yourself.
Lemon Merinque Pie
For the Pastry. Sufficient for two 10 inch pie shells.
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 cup ice water, or a little more. Only enough to make a dough form
For the Filling
- 1/3 cup corn starch
- 1/3 cup cake flour
- pinch salt
- 1 ½ cups sugar
- 5 egg yolk slightly beaten
- Zest of 2 lemons, very finely chopped
- Juice of 2 lemons, about 1/4 cup.
- 2 cups water
- 3 tbsp butter
For the meringue
- 5 egg whites
- 1 1/4 cups sugar
- ¼ tsp cream of tarter
- Pinch salt
- 1 tsp vanilla extract
To make the pastry
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
- Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. (For best results I often now blind bake the crust as shown tin the photos above.)
- Cool completely before adding the filling.
To make the filling
- In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
- Remove the pan from the heat and reduce the flame to low.
- Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
- Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
- Return to the stove and cook for an additional 3 minutes stirring constantly.
- Remove from heat and stir in lemon juice and lemon rind.
- Finally whisk in your butter one tbsp at a time.
- Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue.
To prepare the meringue
- Whip egg whites, vanilla, salt and cream of tarter to soft peaks.
- Very gradually add the sugar while continuing to beat the egg whites.
- Dollop in heaping tablespoonfuls onto pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie. This will help to prevent the meringue from shrinking.
- Bake in a 325 degree F oven for about 20 to 25 minutes or until the meringue is well browned.
Cool pie thoroughly in the refrigerator before serving.
- Keep refrigerated.
- Dip a sharp knife in cold water to help with cutting the pie into slices and clean the knife with paper towel between cuts.
Dairy-Free Pumpkin Pie
For the Filling
- 3 large eggs
- 15 oz. can pumpkin puree (or 2 cups fresh pumpkin puree)
- 1 cup full fat coconut milk
- 1 tsp. vanilla extract
- 3/4 cup light brown sugar
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 1/2 tsp. pumpkin pie spice
Make the filling
- In a large bowl, beat the eggs.
- Whisk in the pumpkin, coconut milk and vanilla extract until combined.
- Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Putting it together
Preheat your oven to 425 degrees F.
Pour the filling into premade unbaked pie crust and cover the crust with a pastry shield.
- Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
For more information about 4-H in Swain County, call:
Kristi Griggs, 4-H Agent