Local Winner Captures National Prize
Dallas’ own Vicki Scott won the $1,000 grand prize in the 2007 Pillsbury® Refrigerated Pie Crusts State Fair National Championship. Scott earned an opportunity to compete on the national level after her “Magic Flan Berry Pie” won first place (among 44 entries) during the 2007 State Fair of Texas.
According to Barbara Jones, director of Creative Arts for the State Fair of Texas, Scott’s recipe will be among the 300 prize-winning recipes included in this year’s edition of the Fair’s cookbook. The annual publication includes best-of-show, first-place and second place ribbon winners from the previous year.
Pillsbury® Magic Flan Berry Pie
Prep Time: 20 Minutes
Start to Finish: 2 Hours 30 Minutes
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup frozen unsweetened raspberries
1 cup frozen blueberries
1 cup frozen blackberries
1 cup frozen pitted tart cherries
1 1/2 cups sugar
2 teaspoons vanilla
4 tablespoons cornstarch mixed with 2 tablespoons water
1/2 cup dulce de leche (from 13.4-oz can)
1/2 cup sweetened condensed milk (not evaporated)
1/2 cup evaporated milk
2 tablespoons orange-flavored liqueur
2 medium or 3 small eggs
1 egg white, if desired
1 tablespoon sugar, if desired
1. Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom.
2. In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 1/2 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes.
3. Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar.
4. Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
8 servings
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 590 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g); Cholesterol 65mg; Sodium 300mg; Potassium 290mg; Total Carbohydrate 94g (Dietary Fiber 4g); Protein 6g
% Daily Value: Vitamin A 6%; Vitamin C 8%; Calcium 15%; Iron 4%; Vitamin D 4%; Folic Acid 6%
Exchanges: 1/2 Starch, 1/2 Fruit, 5 1/2 Other Carbohydrate, 1/2 High-Fat Meat, 3 Fat
Carbohydrate Choices: 6
2007 © and ®/™ of General Mills
The 2008 State Fair of Texas Cookbook will be sold during the State Fair of Texas, Sept. 26 – Oct. 19, in Creative Arts.
Contact: Public Relations, 214-421-8715 or pr@bigtex.com.
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