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July 17, 2019

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Bluffton Relay for Hope pie auction raises $1,877 - here's the top three recipes

Three fantastic pie recipes

This year's Bluffton Relay for Hope pie auction set a record with 28 pies sold for a total of $1,877, according to Esther Spaeth.

Kathy Miles’ cherry pie won first place, Jamey Miles (son of Kathy and James) was second with a caramel pie. Brent Warren was third with old-fashioned all American apple pie. All three are from Jenera. 

Judges were Jeff Stratton and Matthew Gillett. The auctioneer was Dave Warren.

First Place Winner
Kathy Miles’ Cherry Pie
Double crust pie dough

4 cups pitted tart cherries, drained-reserve 1 cup of juice
1/3 cup cornstarch
Pinch of salt
1 ½ cups sugar (divided)
1 Tablespoon butter
3 drops of almond extract
Milk and sugar for top crust.

In a medium saucepan, combine ¾ cup sugar, cornstarch and the salt.  Stir in the juice and cook over medium heat, stirring often until thickened and bubbly.  Cook and stir 1 minute more.

Remove from heat and stir in remaining sugar, butter, and almond extract.  Add in cherries.

Pour filling into a pastry lined pie plate.  Top with crust, flute and vent.

Brush with a little milk and sprinkle with sugar.

Cover the edge with foil and bake at 375 degrees for 25 minutes. 

Remove foil and bake an additional 25-30 minutes.

Second Place
Jamey Miles’ Caramel Pie

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
 1 (9 inch) prepared graham cracker crust

Place the can of sweetened condensed milk with the label taken off in a large saucepan and cover with water.  Cook on high until the water comes to a boil.  Turn on medium/high and cook for 4 hours, only adding water to keep the can covered. COOL FOR 10 MINUTES.

CAREFULLY open the can by first making a small hole with the can opener to release the pressure and pour into pie shell.
Cool the pie in refrigerator.
When completely cooled, top with frozen whipped topping.

Third Place
 Brent Warren’s Old Fashioned All American Apple Pie

Thin Butter Crust:
2 cups pastry flour
½ teaspoon salt
12 Tablespoons (1½ sticks) unsalted butter, cold
About 7 Tablespoons water, ice cold

Mix the flour and salt.  Cut the butter into pieces of 1½ Tablespoons.  Mix the butter into the flour mixture, using only your hands, until the butter begins to break up.  Add the water, a bit at a time and mix until the dough starts to come together.
Place dough on a floured surface and knead briefly until smooth.  Wrap in waxed paper or plastic wrap and refrigerate for at least 30 minutes.

Divide in half and return one half to the refrigerator.  Roll one half into a circle about ¼ inch thick.  Line a 9 inch pie pan and set aside.  Roll the other half for the upper crust and set aside.  Refrigerate until ready to use.
6-8 slightly tart apples (about 3 pounds)
Granulated sugar
Ground cinnamon
About 3 Tablespoons sifted all-purpose flour
3 Tablespoons butter, cut into small bits
1 egg, beaten, to brush on top

Preheat oven to 375 degrees.  Peel and core the apples and slice them about ¼ inch thick.  Toss with sugar, cinnamon and flour.  Fill the pie with apple slices, mounding them in the center.  Dot with butter.  Cover loosely with the top crust, using a little water to seal the crusts together.  Crimp the edges and vent the top crust.

Bake 1 hour or until golden brown.  About 5 minutes before the time is up, brush top with a beaten egg.  Continue baking. Serve while still warm.