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Pillsbury contest winning pie recipes
Here are the winning recipes from Sunday's Pillsbury PetRitz Pie Baking contest. Domino Ireland's Nutella cream pie took first place, while Judy Myklebust of Durham placed second with a sourcream raisin pie and Shelley Gregory of Burlington's Bavarian port pear pie won third place.
I was one of the 16 judges at this year's pie contest because there were 98 entries. I think if you love Nutella, you will love Ireland's blueribbon pie. But if you're not that much a fan, I'd try one of the other ribbonwinning pies. I will be cooking the sour cream raisin, which was so delightfully different. I am always cautious with desserts that use alcohol, which can often overpower the other flavors. That is not the case with this Bavarian port pear pie.
Crust: Prepare 1 crust according to directions on package. Take a pizza cutter and cut an inner spiral on the second crush and remove excess. Prepare along with crust 1. Allow to cool.
Filling for the Pie: Beat the cream cheese, Nutella and brown sugar together until smooth. Whip the cream (save a dollop for top), and then fold this into the Nutella mixture along with the graham cracker crumbs. Spoon it into the cooled crust and top with grated chocolate. Place the spiral curst on top of that. Top with a whip of crme to the center. Put it in the freezer to make it Semifreddo like a semifrozen custard or mousse. Remove it from your freezer 10 to 15 minutes before serving so that it has time to soften slightly.
Second Place: Judy Myklebust of Durham
Sour Cream Raisin Pie: Corrected version
Combine the port, sugar, cinnamon, cloves, lemon zest, and orange zest in a small nonreactive pot. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the pod and the seeds to the pot. Heat until the sugar dissolves. Peel the pears and cut in half. Add the pears to the pot. Bring to a boil and simmer for 15 minutes, or until slightly tender. Flip them over half way through. Using a slotted spoon, remove the pears to a plate. Let pears cool. Boil the poaching liquid another 14 to 16 minutes, or until thickened and slightly syrupy. Stir in the lemon juice, strain through a fine mesh sieve. Use this to drizzle over the whole pie or the sliced pie on a plate for garnish.
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