Fair warning: This pie recipe is a winner

KEARNEYSVILLE – Every year when fair season rolls around, great home-baked desserts have their moment in the spotlight. 

In this column, I’ll share two recipes, one for an egg custard pie that won me a Best In Show ribbon at the 2011 Jefferson County Fair and also an apple pie recipe that’s been a winner for me twice: first as a blue ribbon winner at the 2008 Jefferson County Fair and then as a second-place winner at last year’s Mountain State Apple Harvest Festival. I’m betting they’ll be winners with you, too.

Grandma’s Egg Custard Pie

Ingredients:

1 9-inch pie crust

3 eggs, beaten

3/4 cup white sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 egg white

2 ½ cups scalded milk

¼ teaspoon ground nutmeg

3 drops yellow food coloring (optional)

Directions:

1. Preheat oven to 400 degrees F  

2. Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops food coloring.

3. Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust.  Pour custard mixture into pie crust. Sprinkle with  nutmeg.

4. Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack.

Fresh Orchard Apple Pie

For the pie crust, you’ll need 4 cups flour, 1½ cup of Crisco, 1 Tablespoon sugar, 1 egg, 1 teaspoon salt, 1 Tablespoon vinegar and ½ cup water.

Mix first four ingredients together. In another small bowl, mix egg, vinegar and water. Add to first mixture until well blended. Roll out and place in pie pan. 

For your apple filling, mix together 1 Tablespoon brown sugar, 3 Tablespoon flour, 1 cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg and 6 cups diced apples. 

Blend first five ingredients together in a bowl and pour over apples. Mix well and pour into an 8- or 9-inch pie shell and cover with top crust. Before adding top crust, take a little water and spread along edge of bottom rim of the curst and it will help fuse the two together. Bake at 400 degrees till done.

To keep the outer crust from browning too fast, place pie in center of a large piece of aluminum foil and fold over the rim loosely.  This also helps if your pie juice runs over. You can keep your oven clean this way.

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