National Pie Championship, part of the food festival the Great American Pie festival, features professional, amateur and junior chefs competing for prizes and bragging rights.
Ana Ramirez, Polk City, Florida, won Best of Show in the Junior Division of the 2012 National Pie Championships, sponsored by the American Pie Council and Crisco.
Main Article: Food Festival Spotlights National Pie Championships
25 Nutter butter cookies
1/2 cup butter flavored Crisco
Place the cookies in the blender and blend on high speed until finely crushed. Melt the butter flavored Crisco in the microwave on high approximately 1 1/2 minutes. Slowly pour the melted Crisco into the cookie crumbs while tossing until blended. Press into a 9” deep dish pie plate. Place in freezer to set.
4 tablespoons melted butter
4 tablespoons light brown sugar
3 medium sized firm bananas
Stir the brown sugar into the melted butter. Spray a skillet with Crisco butter flavored cooking spray. Peel and slice the bananas dip the bananas into the butter and brown sugar mixture, thoroughly coating the bananas. Place in medium hot skillet and cook approximately 2 minutes or until golden brown. Carefully turn over and cook the other side approximately 1 minute. Remove from pan and place on top of the cookie crust. Place back into the freezer.
3/4 cup firmly packed brown sugar
6 tablespoons butter
1 package unflavored gelatin
1/3 cup milk
1 cup smooth peanut butter
1 1/2 cups heavy whipping cream
In medium bowl, add brown sugar and butter (cut into chunks). Heat in microwave at full power, stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Mix in package of unflavored gelatin. Let mixture cool slightly, about 10 minutes. Add milk and peanut butter to sugar mixture and beat with mixer on medium speed to blend well. Whip heavy cream until stiff. Fold the whip cream into the peanut butter mixture. Place on top of the caramelized bananas. Chill until set.
3/4 cup heavy whipping cream
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla bean paste
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.
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