Goshen News, Goshen, IN

February 4, 2013

Top pies chosen in library 'Friends' contest


THE GOSHEN NEWS

BRISTOL — Friends of the Bristol Public Library held a pie contest and pie sale Jan. 28, with nine pies entered in two categories, Cream and Fruit/Nut. This was the second event held by the volunteer group.

Ann Andre, owner of the Murphy Guest House, won the Cream Pie division with her Toasted Meringue topped Banana Foster Cream Pie. Dawn Janssen, Friends of the Library president, won the Fruit/Nut division for her Valentine Raspberry Surprise Cheese Pie.

The judges were, library board member Steve “Gil” Streeter, Ross Hougland, Edward Jones Investments and Marvin Poole. Money raised will go toward purchasing items for the Library.

The Friends’ next big book sale will be during National Library week, April 19 and 20. The next Friends’ meeting will be Feb. 26 at 7 p.m.

First Place

Fruit/Nut

Valentine Surprise Raspberry

Cheese Pie


Dawn Janssen President,

Friends of the Bristol Public Library


(set oven to 325 degrees)

INGREDIENTS

1 Graham cracker crumb (or chocolate) pie crust

6 oz container of fresh raspberries (save out 18 to 20 berries for decoration)

1 solid chocolate bar — for making chocolate curls

2 pkg (8 oz each) cream cheese — softened

1/2 Cup sugar (plus 2 Tablespoons for topping)

1 teaspoon vanilla (divided)

1 Cup sour cream (divided)

1 Tablespoon honey (if desired)

2 eggs

PIE

Beat 1/2 Cup cream cheese, ½ Cup sugar, 1 Tablespoon honey and ½ teaspoon vanilla with mixer until blended

Add 1/2 Cup sour cream; mix well

Add eggs one at a time, beating on low speed until just blended

After saving 18 to 20 whole berries, mash remaining berries through a wire mesh sieve to remove the seeds.  Divide the seedless mixture in half

Stir in one half portion of the seedless raspberries into the mixture

Pour mixture into pie crust

Bake at 325 for 40 minutes until almost set (may need a few extra minutes depending on oven)

TOPPING

Mix 1/2 Cup sour cream, 2 Tablespoons sugar and ½ teaspoon vanilla until blended

Pour sour cream mixture onto pie

Spoon remaining seedless raspberry portion onto pie and swirl a toothpick or small knife to make a spiral pattern

Bake another 10 to 12 minutes

Cool completely on a wire rack

DECORATION

Cut remaining whole raspberries in half and arrange one circle on the outside of pie then make a heart shape in the middle of the pie with the cut raspberries

Soften the chocolate bard slightly in the microwave (10 seconds at a time)

Take a potato peeler and scrape the sides of the bar to make small chocolate curls

Place the chocolate curs on the outside of the heart shape all around the heart

Refrigerate 3 hours or overnight (is best)!



First Place Cream

Bananas Foster Cream Pie


Ann Andre — Murphy Guest House Bed and Breakfast, Bristol.

Pie Crust (single crust)

6 TBLS very cold unsalted butter

1 ½ C all purpose flour

½ tsp. kosher salt

2 TBLS + 2 tsp C very cold vegetable shortening

3-6 TBLS ice cold water

DIRECTIONS

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and the shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll the dough on a well floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.

Fold the dough in half, place in a pie pan, and unfold it to fit the pan.

(Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill 10-20 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 10-15 minutes. Remove foil and weights. Bake 5-12 minutes or until edges and bottom are golden brown. (adjust cooking time according to how golden brown you want your crust.))

Banana Layer

2TBLS butter

2 bananas

1C brown sugar

1tsp vanilla

½ tsp cinnamon

1TBLS rum

DIRECTIONS

Melt the butter, add bananas sliced and cook for 2 min.

Add brown sugar, vanilla, and cinnamon. Cook additional 2 min.

Turn off heat and add rum. Stir and let cool. This will thicken as it cools.

Cream Layer

1 C sugar

¼ C corn starch

4 egg yolks

3 C whole milk

4 TBLS butter

1 tsp vanilla

DIRECTIONS

Cook sugar, egg yolks, cornstarch and milk over medium heat until thick and bubbly. Remove from heat and add vanilla and butter — mix until butter is melted.

Pour cooled bananas into bottom of pre-baked pie crust (9”)

Top with warm cream mixture

Make meringue and put on top of cream and bake at 375 degrees for 6 minutes (or if preferred use cool whip with no extra baking)

Meringue

Add 1/8 tsp of cream of tartar per egg white. Whip to soft peaks. Beat in 2 TBLS of sugar per egg white.