National Pie Championships on April, 2017: Does anyone know a good recipe for a pie?
National Pie Championships 2017. 2009 APC Crisco National Pie Championship on Food Network ... APC Crisco National Pie
I just watched a show on The Food Network about the National Pie Baking Championships. The lady that won the pie made a simple pie called the "Triple Lemonade Pie". I don't have the exact recipe that she won with, I'm sure you could locate it on the Food Network website. However, I found this, and it sounds quite good! Plus it seems quite simple to make, but it looks like you spent a lot of time on it, haha!
FROZEN LEMONADE PIE
Graham Cracker Crust:
* 2 cups graham cracker crumbs
* 1/4 cup sugar
* 7 tablespoons butter, melted
* 1 (14 ounce) can sweetened condensed milk, chilled
* 1 (12 ounce) container whip topping, thawed
* 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
* 1 teaspoon candied lemon peel
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Can you help me find THE BEST peacan pie recipe?
Prize Pecan Pie
Best of Show
Here is the recipe for the National Pie Championships' Best of Show winner, baked by Nancy Neiss of Littleton, Colo. The pie also took Second Place honors in the Amateur Open Category.
1 (9-inch) unbaked pie shell (recipe follows)
3 large eggs
1 cup dark brown sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons bourbon
1-1/3 cups chopped pecans (large chop)
Preheat oven to 350 degrees F. In a medium-sized bowl, beat eggs slightly. Add sugar, corn syrup, melted butter, vanilla and bourbon. Stir until well-blended. Stir in pecans and pour into unbaked pie shell. Cover edge of pie to prevent overbrowning. Bake for 25 minutes, remove shield from edge and continue baking for another 25 to 30 minutes or more, until a knife inserted halfway between center and edge comes out clean.
Easy Pie Pastry
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavor shortening
6 to 7 tablespoons ice water
In a large bowl, combine flour and salt. With a pastry blender, cut shortening into flour until mixture is crumbly and shortening is the size of small peas. Add water 1 tablespoon at a time, tossing well with fork. Mixture should form a ball in the bottom of bowl. Roll out and place in 9-inch pie plate.
i ofund this oen a few months back and it was great!
Do you have a unique recipe for cherry pie? (besides just filling and crust also no cheesecake please)?
"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
Original recipe yield: 1 - 9 inch pie.
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.