2010 Pie Festival and a Prize-Winning Raspberry Custard Tart

Last weekend marked the 3rd Annual Pie Festival and Contest organized by my mother-in-law and a few of her neighbors. You may have heard me talk about it in 2009 and 2008.

The shelter was rented and decorated with hanging aprons and vintage tablecloths. The table centerpieces were made with garden-picked flowers in quart canning jars set inside a brown paper bag and tied with ribbon. There was coffee and water and iced tea for drinking. And of course pies for eating. Everything was perfect.

Each pie was registered and three pieces were cut from each pie. The pieces were placed on a plate with a ballot attached. All of the attendees chose the pieces they wanted to taste and rated them for appearance, taste, crust, and originality.

There were more than 25 pies entered in the contest. It was the year of custards and creams. All of the pies were delicious!

Row 1: Momofuku's Crack Pie, Aunt Ginny's Coconut Cream, Blackberry Apple, Blueberry Streusel, Fruit Glazed Creme Brulee

Row 2: Pineapple Custard, Lemon Meringue, Peach Polka Dot, Shaker Sugar, Lemon Buttermilk

Row 3: Chocolate Cream, Hoosier Sugar, Blueberry Dream, Deep Dish Blueberry, Vinegar pie

Row 4: Raspberry Custard, Coffee Creme Brulee, Peach Custard, Oreo Chiffon, Peanut Butter Cream

Row 5: Caramel Sweet Potato, Baked Chocolate Pecan, Millionaire Pie, Santigo Chocolate, Maple Walnut Oatmeal Pie

And the winners are...

Baked Chocolate Pecan won the Nut category and Best of Show

My daughter, Ellen (in the pink sweater), tied in the custard category for her Coffee Creme Brulee Pie

The other winner in the custard category was the Blueberry Streusel Pie

Peanut Butter Cream won in the Cream category

My mother-in-law (in the orange vest) won in the Heirloom category for her Aunt Ginny's Coconut Cream Pie

And my Raspberry Custard Pie won the Fruit category

It was a great day! Thanks to all who helped organize this year's festival!

If you love red raspberries and cream, you'll love this dessert!

Red Raspberry Custard Tart

adapted from Classic Stars Desserts by Emily Luchetti

Makes one 9-inch tart

1 cup of fresh red raspberries

1 pre-baked tart crust in a 9-inch tart pan (recipe follows)

1 cup granulated sugar

2 large egg yolks

1 teaspoon pure vanilla extract

3/4 cup heavy whipping cream

2 tablespoons flour

pinch of kosher salt

1/4 cup sliced almonds (optional- I omitted)

Preheat oven temperature to 325 degrees F. (Or reduce the temperature if the oven is already on from baking the tart crust.) Arrange the raspberries on the bottom of the baked tart crust and set aside. In a bowl, whisk together the sugar, egg yolk, vanilla and cream until blended. Stir in the flour and salt. Carefully pour the cream mixture over the berries. Sprinkle the almonds evenly over the top. Bake at 325 for 35 minutes until almost completely set. Let the tart cool and transfer to a platter. Sprinkle with sifted confectioners sugar if desired.

Tart Crust

makes one crust for a 9-inch tart

from The Book of Great American Desserts by Maida Heatter

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

4 ounces (one stick) cold butter, cubed

1 large egg

Preheat oven to 350. Place flour, sugar and salt in the bowl of a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse just until the mixture comes together. Turn the mixture out onto a board and knead a few times, using a bench scraper if the dough sticks to the surface. Form the ball into a small disk and wrap in plastic. Refrigerate for at least one hour. Roll the dough out onto a floured surface and place carefully into a 9-inch tart pan with a removable bottom. Cut the edges of the pastry off, prick the bottom of the pastry with a fork and chill the pastry in the freezer for 30 minutes. Line the dough with foil and place pie weights or dried rice in the tart shell. Bake for 15 minutes, remove the foil and the weights and bake for 10-15 minutes more or until the crust is lightly browned.