{"id":15899,"date":"2016-01-13T23:43:35","date_gmt":"2016-01-13T23:43:35","guid":{"rendered":"http:\/\/independentweekender.com\/?p=15899"},"modified":"2016-01-13T23:43:35","modified_gmt":"2016-01-13T23:43:35","slug":"tradition-core-of-winning-pie","status":"publish","type":"post","link":"https:\/\/www.greenstreetdata.com\/PS\/2016\/01\/13\/tradition-core-of-winning-pie\/","title":{"rendered":"Tradition core of winning pie"},"content":{"rendered":"
\"Jeralyn<\/a>

Jeralyn Adams, of Dimock Twp., took home top honors in the Pennsylvania Farm Show Blue Ribbon Apple Pie contest on Saturday, Jan. 9.<\/p><\/div>\n

There were a lot of fancy pies at the Pennsylvania Farm Show.<\/p>\n

But it was a Dimock Township woman\u2019s traditional apple pie that captured the Blue Ribbon.<\/p>\n

Harford Fair Blue Ribbon Apple Pie Contest winner Jeralyn Adams traveled to Harrisburg to compete Saturday in the apple pie contest.<\/p>\n

Armed with her own rolling pin and ingredients for four test pies, she set out to bake the perfect pie.<\/p>\n

\u201cI think one plus is that I used mostly Susquehanna County apples,\u201d Adams said. She brought Northern Spy from an old orchard near her home; Jonagold apples from Jayne\u2019s Orchard; and added in some Pink Lady apples.<\/p>\n

\u201cThe Spy adds a depth of flavor that\u2019s hard to find in store-bought apples,\u201d she said.<\/p>\n

Five judges tasted a total of 80 entries in search of Pennsylvania\u2019s best apple pie. Judges included Brenda Frochlich, a judging school graduate; Lee Showalter, a representative from the Pennsylvania Apple Marketing Board; Ena Bieber, a retired family and consumer science teacher; Martenen Firestone, a judge with 30 years of experience; and Chef John Moeller, a former White House chef.<\/p>\n

Judging of the apple pies took place in two separate rounds. In the first round, the judges examined the pies\u2019 overall appearance. They then tasted each of the 16 pies on their respective table. The top five pies on each table then advanced to the second round. All five judges then tasted the top 25 pies and then deliberated together to name the best five pies.<\/p>\n

Adams\u2019 Harford Fair pie entry was her first, although she has been baking pies most of her life \u2013 and not always with prize-winning results.<\/p>\n

Adams said that as a new wife, she attempted to make a pie and ended up throwing it out. \u201cI said I would never make another,\u201d she said.<\/p>\n

But utilizing the techniques learned from her mother and grandmother, Adams got into the rhythm of making a good crust. She generally uses all lard in her crust, but after some research before the Harford Fair, Adams traded that out for a half butter, half lard crust. She also said the crust needs to be made \u201cby feel\u201d and it\u2019s not fussy or exact.<\/p>\n

In preparation for the contest, Adams said she had lots of help \u201ctesting\u201d her pies on friends and family. Her Endless Mountains Health Systems co-workers got to benefit from her trials.<\/p>\n

Adams said she had a wonderful time during the baking competition process. \u201cI think back to all of the people who helped get me to this point,\u201d she said, doling out special thanks to the Harford Fair and her husband, who hurriedly brought apples in last week so they wouldn\u2019t freeze, and to her mom, LeJune Ely\u2019s advice on pies.<\/p>\n

\u201cMom always had apple pie at home or for the neighbors,\u201d Adams said. \u201cThe tradition came from her.\u201d<\/p>\n

SIDEBAR
\n1st Place
\nApple Pie Recipe
\nCrust:
\n2 cups all-purpose flour
\n1 teaspoon salt
\n1\/3 cup lard
\n1\/3 cup unsalted butter
\n4-5 tablespoons cold water
\nMix flour and salt in a bowl. Blend in lard and butter with a fork or pastry blender until crumb is pea-sized and smaller. Add water, one tablespoon at a time, blending gently until dough almost cleans side of bowl. Divide dough in half and shape loosely into two balls. Roll out each in a circle on floured surface to fit an 8 \u00bd or 9 inch pie pan. Line bottom of pan with one crust.
\nFilling:
\n5-6 cups of tart Pennsylvania apples (cored, peeled and thinly sliced)
\n\u00be cup sugar
\n\u00bc cup corn starch
\n\u00be teaspoon cinnamon
\nDash of ground nutmeg
\n1 Tablespoon butter
\nMix apples, sugar, cornstarch, cinnamon and nutmeg in a bowl. Pour into crust-lines pan. Dot the top of the filling with butter.
\nTop with remaining crust. Seal edges. Pierce top crust with fork at intervals to release steam while baking.
\nTopping:
\n1 Tablespoon milk
\n1 Tablespoon cinnamon sugar (1 Tablespoon sugar combined with \u00bc teaspoon cinnamon)
\nBrush top of crust with milk. Sprinkle with cinnamon sugar.
\nProtect crust edges from over-browning by covering them with strips of foil or purchased crust protector.
\nBake at 425 degrees for 45 to 50 minutes, removing edge protector for last 15 minutes of baking. If top crust starts to over brown, cover loosely with foil.<\/p>\n","protected":false},"excerpt":{"rendered":"

There were a lot of fancy pies at the Pennsylvania Farm Show. 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