pie judges IDAHO FALLS — The East Idaho News team held our 2nd annual pie contest last week and the stakes were high! Our judges – Madison County Prosecuting Attorney Rob Wood, Idaho State Police Lt. Marvin Crain and Mountain America Center Marketing Director Kelsey Salsbery – tried a […]
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IDAHO FALLS — The East Idaho News team held our 2nd annual pie contest last week and the stakes were high!
Our judges – Madison County Prosecuting Attorney Rob Wood, Idaho State Police Lt. Marvin Crain and Mountain America Center Marketing Director Kelsey Salsbery – tried a bite of 16 different pies and presented awards in different categories.
You can watch the entire contest and see all the different pies in the video player above.
Here are the recipes for some of the other pies.
Apple Pie Streusel with Caramel Sauce Drizzle
Peggy Jeppesen
1 pie crust of your choice. I used a frozen one from the store. Thaw about 20 min. before use.
Streusel Topping
1/2 C Old Fashioned Oats
2/3 C Brown Sugar
1/2 C All Purpose Flour
3/4 tsp of Cinnamon
1/4 tsp of Nutmeg
1/4 tsp Cloves
1/3 C Melted Butter
Caramel Sauce
1 C of Packed Brown Sugar
1/2 C Heavy Whipping Cream
4 TBSP Butter
Pinch of Kosher Salt
1 TBSP Vanilla Extract (good quality if possible)
Heat everything to boiling for about 7 min. EXCEPT vanilla. As you remove pan from heat to cool, add Vanilla.
The Magic
Preheat oven to 350 degrees. Empty pie filling into thawed pie crust.
In a bowl, combine crumble topping ingredients and drizzle hot butter into mixture. Mash with hands and fork to create clumps. Drop this onto the pie filling.
Bake at 350 degrees for 40 min. I always cover sides and top at the 25 min mark with foil just so it doesn’t come out with burnt edges & top.
Before serving the pie, drizzle homemade caramel sauce all over the top.
Leftover sauce can be refrigerated for future use. Just heat and serve over pie, ice cream or dip pretzels in it. No wrong way to enjoy caramel.
Garden Pumpkin Pie
Adapted by Jamie Patten, from BYU-Idaho Foods class recipes
Buttery crust (Makes 2)
2 ½ cups flour
¼ tsp sea salt
½ cup butter (I used dairy-free country crock olive oil butter)
5-6 Tbs cold water
Mix flour and sea salt, then cut butter into the dry ingredients with fork or mixer. Add 1 tablespoon of water until it is all moistened and dough turns into two smooth dough balls.
Use one ball and roll out to ½ inch thick. Butter pie plate to keep from sticking and place crust in pie plate.
Pumpkin Filling
1 sugar pie pumpkin or other small pumpkin puree:
Wash, cut and gut pumpkin.
Cut in 8-10 large slices and place in microwave container. (Can also cook in oven or crockpot with water on low)
Add ½ cup water and cook covered in microwave until pumpkin is soft and fully cooked. (About 10 mins) Check after 5 minutes and until done.
Carefully removed from microwave, peel pumpkin from skin and discard skin. Blend the remaining water in container with pumpkin pulp until smooth.
In a large bowl, combine:
2 slightly beaten eggs
½ cup sugar
½ cup brown sugar
1 TBS flour
½ tsp salt
1 Tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Blend in 2 cups fresh pumpkin puree until mixture is smooth. Pour into 1 uncooked crust and bake at 350 degrees for 50-60 minutes, until toothpick inserted into the center comes out clean. Cool. Serve with whipped cream, if desired.
Pecan Pie
Rett Nelson
Peanut Butter Pie
Brittni Johnson
Source: Handle the Heat
For the crust:
14 whole (196 grams) chocolate graham crackers*
1 tablespoon light brown sugar
7 tablespoons (99 grams) unsalted butter, melted
For the filling:
8 ounces (227 grams) cream cheese, at room temperature
3/4 cup (94 grams) powdered sugar plus 2 tablespoons, divided
1 cup (270 grams) creamy conventional peanut butter
1 cup (240 grams) heavy whipping cream
1 teaspoon vanilla extract
For the topping:
Melted peanut butter
Melted chocolate
Mini Reese’s cups
Peanut butter chips
Instructions
1. Preheat the oven to 325°F.
2. In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling:
3. In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
4. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
5. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
6. Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag’s tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.
7. Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.
Pumpkin Cheesecake
Kneaders
Mint Chocolate Chip Pie
Nate Eaton
Source: Delish
Ingredients
FOR THE CRUST
24 oreos
1/4 c. melted butter
FOR THE FILLING
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
Step 1
Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
Step 2
Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
Step 3
Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
Step 4
To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
Step 5
Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
French Silk Pie
Brittni Johnson
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