2nd Place Winner - Laura Masella

Strawberry Pie

Graham Cracker Crust

1/3 cup butter
1 1/3 cups graham cracker crumbs
1/4 cup sugar (optional)

Filling

1 cup sugar
3 tbsp corn starch
1 quart (4cups) strawberries
1/2 cup water
1 tbsp butter
1 tsp lemon juice
pinch of salt
1 tsp almond extract
whipped cream

Melt butter.  Stir in crumbs and sugar.  Press into bottom and sides of a 9 inch pie plate.  Bake at 375 F for 6 - 8 minutes. Cool before filling.

Wash and clean berries.  Sort into 2 equal amounts, keep unblemished ones together.  Mix sugar and corn starch, add water and 1 part of the berries, which have been crushed.  Cook over direct heat, stirring constantly until mixture boils an thickens.  Add butter, lemon juice, salt and almond extract.  Cool until nearly set, then add remaining berries which have been halved or quartered.  Pour filling into cooled pie shell and chill, preferably overnight. Serve with whipped cream.

3rd Place Winner - Joanne Armstrong
Raspberry Crumb Top Pie

Pie Crust

1 lb refrigerated Crisco Shortening
4 ½ cups all purpose flour
1 tsp kosher salt
1 cup cold wter

In a large mixing bowl, combine with pastry blender shortening, flour and salt.  Make a well in center, add cold water and mix quickly with a fork.

Take enough dough for base of one 8.5 inch pie plate.  Roll out on floured surface. Line pie plate and crimp edges.  Refrigerate.

Preheat oven to 425 F

Filling

4 cups raspberries
1 cup white sugar
2 tbsp all purpose flour
2 tbsp Minut Tapioca
Pinch of salt

Toss gently in large bowl, pour into pie crust. Refrigerate.

Topping

¼ cup butter
½ cup light golden sugar
½ cup oatmeal
½ cup all purpose flour
1 tsp lemon zest

Mix all ingredients with a fork until butter and dry ingredients are all combined.  Spread on top of raspberries. Bake at 425F for 15 minutes.  Reduce oven temperature to 375 F and continue baking pie for 25 minutes. 

Remove from oven and let stand for at least one hour before cutting into (unless you don’t mind the juices quite settled)!