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Farmers' Market Pie Bake & Piesta 2017 Pie Bake Winners & Recipe
2017 Pie Bake Winners & Recipe

Summer Blueberry Nectarine Pie, 1st Place Winner

First Place Winner - Summer Nectarine Blueberry Pie

Mary McLaren, 1st place winner

Crust

2 ½ stocks unsalted butter, frozen and cubed

4 T chilled shortening

8 T heavy cream

3 ¾ cups

¼ cups granulated sugar

1 ¼ t salt

Filling

6 ripe nectarines, peeled, pitted, and cut into 1/2” slices

2 cups blueberries

1 T lemon juice

¼ cup packed light brown sugar

1/8 t salt

4 T cornstarch

1 T brandy

1 t vanilla extract

1 egg white, beaten, at room temperature

1 ½ t granulated or Demerara sugar

 

Crust:

In mixer, beat butter, cream and shortening until smooth.  In another bowl, mix flour, sugar and salt.  Add half of the flour mixture to the butter and beat until mixture comes together.  Add remaining flour and mix until dough just begins to come together.  Turn the dough out on a floured surface and knead it into a smooth ball.  Divide the dough in half, wrap in plastic wrap, and flatten into disks.  Refrigerate overnight.

 

Filling:

  1. In a large bowl, toss together the nectarines, blueberries and lemon juice. Add the sugars and salt, and gently mix to combine without mashing the fruit.  Set aside to macerate for 30 minutes.
  2. Drain juice off of fruit into saucepan and boil down to ½ cup, cool then add cornstarch, mixing until dissolved. Stir in brandy and vanilla.  Combine with fruit and reserve.

Assemble and bake

  1. On lightly floured surface, roll out both disks of dough to a 1/4” thickness and fold into thirds. Re-roll to 12” rounds.  Transfer one round to 9” pie pan; trim the edges.  Place second round on a flat baking sheet and put into freezer to become top of pie.
  2. Freeze the dough in the pie pan for 1 hour. When ready to bake, preheat the oven to 425 degrees F.  Remove the pie pan from the freezer and line the dough with aluminum foil.  Fill with baking beads, dried beans, or uncooked rice.  Bake for 30 minutes.  Allow to cool.  When cool, preheat the oven again to 350 degrees F.
  3. Pour the fruit filling into the prebaked pie shell. With a pastry brush, moisten edges of pie crust with egg white.  Remove the top dough from the freezer and place over the fruit.  Press down around edges with fingers to seal and tuck excess dough under the edges.  Using a parking knife, cut 8 light slits in the center of the raw dough to create air vents.  Brush top of dough with remaining egg white and sprinkle with sugar.
  4. Bake for 1 hour. Let cool before serving.

 

Second Place Winner - Amelia Bedelia's Apple Pie - Brigitte Lifson

Amelia Bedilia Apple Pie - Brigitte Lifson

 

Amelia Bedelia\'s Apple Pie Recipe

 

Pie-utiful Winner & Third Place

Lemon Meringue Pie 90210 - Jessica Berberian

 Pie-utiful Winner - Jessica Berberian