Great American Pie contest winners

See the winning recipes in Lexington's Great American Pie Contest

July 3, 2012 

This recipe is from Leslie Mann of Lexington who won in the made-from-scratch category.

Strawberry rhubarb pie

For pastry crust:

11/2 cups flour

2 tablespoons sugar

½ teaspoon salt

10 tablespoons butter

2 tablespoons shortening

Ice water

For pie filling:

11/4 cups sugar

1⁄3 cup flour

¼ teaspoon cinnamon

¼ teaspoon salt

3 cups rhubarb, cut in 1/2-inch chunks

2 cups strawberries, cut in 1-inch pieces

1 tablespoon fresh lemon juice

2 tablespoons butter, cut in 1/4-inch chunks

To make crust: Put flour, sugar and salt in a bowl and put in freezer for 10 minutes. Put flour, sugar, salt, butter and shortening in the work bowl of a food processor, then pulse to cut into pea-size pieces.

With food processor running, slowly pour in water. Dough will begin to come together into a ball; stop pulsing before it becomes a solid ball. Turn dough onto floured surface. Wrap in plastic and refrigerate for 30 minutes.

Take out dough from refrigerator and let sit for a few minutes. Divide in half. Roll out half to about 10 inches wide. Line 9-inch pie pan with crust, leaving 1-inch overhang. Refrigerate.

Roll out other half of dough and cut into strips to use as lattice topping. Refrigerate.

Heat oven to 425 degrees.

To make filling: In a large bowl, combine sugar, flour, cinnamon and salt and use a fork or whisk to stir. Add rhubarb, strawberries and lemon juice, and mix gently. Pour mixture into crust, put butter chunks evenly over filling. Top with lattice crust. Place on baking sheet on bottom rack of oven. Bake for 15 minutes, then reduce heat to 350. Bake until the pink filling bubbles up and pastry is golden brown, or 45 to 50 minutes.

Cool for 15 minutes and serve warm.

This recipe is from Ruth Willoughby of Lexington, who won in the semi- homemade category.

Tropical chess pie

1 can (8 ounces) crushed pineapple with juice

1 cup sugar

1 cup light corn syrup

21/2 tablespoons all-purpose flour

1/2 cup flaked coconut

1/2 cup chopped macadamia nuts

½ cup chopped maraschino cherries

3 eggs, beaten

1 teaspoon vanilla extract

1 unbaked deep dish pie crust

¼ cup butter, melted

Preheat oven to 350 degrees.

Mix pineapple with juice, sugar, corn syrup and flour. One by one, add coconut, macadamia nuts, cherries, eggs and vanilla. Pour into pie crust, then drizzle with melted butter.

Loosely cover with foil and place on cookie sheet to prevent spills. Bake for 30 minutes, remove foil and bake 30 more minutes

Let cool, then refrigerate 2 to 3 hours before serving.

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