Dreaming of Pie

| 5/27/2010 10:19:55 AM

Jean TellerIn another sharing of the e-mails that find their way into my inbox comes this gem.

One of the recent press releases to find its way to me had this subject line: Raisin Pie Wins Top Pro Award at Recent APC/Crisco National Pie Championships. We talked about the contest in GRIT eNEWS in our March 19 issue and I can’t resist more pie news.

It seems this year was the first time professionals (chefs, restaurant owners and the like) were allowed to enter a raisin pie. The new category was sponsored by the California Raisin Marketing Board.


Chocolate Walnut Raisin Pie won Best of Show in the 16th Annual American Pie Council/Crisco 2010 National Pie Championship.

Andrea Springs, who owns the Sign of the Mermaid Restaurant in Bradenton, Florida, took up the challenge, producing a Chocolate Walnut Raisin Pie that not only won the raisin category but also took Best of Show in the 16th Annual American Pie Council/Crisco 2010 National Pie Championship.

Jean Teller
6/7/2010 9:35:52 AM

Jean, I haven't had a good raisin pie in a while, either - and yes, they are rich, aren't they!?! My mom used Crisco in her pie crusts - yummy! Sounds like an all-butter crust would be a good thing :), falling somewhere between Crisco and lard. And I would think that butter plus love equals a delicious pie! Good eating!

Jean Picard_2
6/4/2010 4:48:01 PM

Jean, I haven't had raisin pie since I was a girl. I can only eat a tiny sliver of it, though, as it is so very sweet. The Amish call it funeral pie because it is so popular on those occasions. When I started baking pies as a young girl, I used Crisco. And I've made a few with lard. They were all good, but for decades now I've made all-butter pie crusts. I think you're right--it's the love that makes the difference!

Nebraska Dave
5/29/2010 10:19:04 PM

Jean, my Mom most definitely used lard. In fact we grew the lard used in those yummy pies. I can even remember my first job helping with one of butcherings was to cut the fat from the hog in chunks to be rendered into lard. Real home made butter for toast and cream skimmed off the top of the milk for breakfast cereal were all common place.

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