2016 Stemilt Growers Ultimate Apple Pie & Dessert Bakeoff Sunday, May 8 at Memorial Park
The Stemilt Growers Ultimate Apple Pie & Dessert Bake-Off took place on Sunday, May 8 in Memorial Park. The winners were:
Best of Show ~ $100
Annika Jarmin Apple Pie - Recipe to come soon
6 medium pinata apples were used for this recipe
Crust: 3 Cups of flour, 2 Cups shortening, 1 egg, 1/2 teaspoon salt, 7 tablespoons water.
Directions: Blend four and shortening with a pastry blender until it forms coarse crumbs. Beat egg in a separate bowl then add to flour mixture along with the water and salt. Blend this all together with a fork.
Filling: 6 medium Pinata Apples, 3/4 cup of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg.
Directions: Peel and thinly spice the apples. Mic in the sugar, cinnamon and nutmeg. Poor into the bottom crust then place the top crust over it. Bake at 400 degrees for ten minutes then turn temperature down to 350 for another 40 minutes.
This is my grandmothers crust recipe that my mother and I both always use.
Best Filling ~ $50
Avis Scharlau Apple Pie
Ambrosia apples were used in this pie.
3/4 cup of sugar, dash of salt, 2 tablespoons of starch, 1 tsp. of cinnamon, 1/4 cup of water, 7-8 medium sized apples.
I used ambrosia because they are juicy, a little tart and they hold their shape. Mix all ingredients together and microwave for a bout 5 minutes. Put hot apples in pie crust and put on top either a full crust for lattice.
Crust: Flour, salt, sugar, water and Crisco. The liquid is vinegar, water and 1 egg.
Bake at 375 degrees for about 30 minutes. I use a 9 inch glass pie plate for baking.
Best Presentation ~ $50
Matt Asplund Cream Cheese Dutch Apple Pie with Yellow Cake Crumble Topping
Double Crust Pie: 3 cups flour, 1.5 cups shortening, 1 teaspoon salt, 2.5 tablespoon ice water, 2.5 tablespoon vodka, 1 egg (beaten well)
Cut ingredients in half for a single crust recipe.
FILLING: 3 large Granny Smith apples and 3 medium Gala apples peeled and sliced into 1 inch chunks. 6 oz Philadelphia "whipped" cream cheese spread, 3 egg yolks, 3/4 cups granulated sugar, 3/8 cup brown sugar, packed. 4.5 tablespoons flour, 1.5 teaspoon cinnamon.
TOPPING: 1/2 box of Betty Crocker Yellow Cake Mix, 1/4 cup butter (cube) softened at room temperature.
DIRECTIONS: Bottom Crust- Using since crust recipe (above)
1. Combine flour, shortening, and salt together using pastry blender or fork. 2. Add ice water, vodka and egg, mix to the consistency ofdough. Shape into compact ball. 3. Roll and fit dough into pie plate.
Preheat oven to 375 degrees. In a large bowl, mix sliced apples, cream cheese spread, both sugars, flour and cinnamon. Pile evenly into crust. Sprinkle a light amount of cinnamon over the filling. Prepare topping in a medium bowl with a pastry blender or fork.. cake mix and butter. Spread topping evenly over apple filling, covering completely. Dust with cinnamon. Bake at 375 for 60 minutes. Cover with aluminum foil when crust reaches desired doneness. Remove from oven and allow to cool before eating.
Most Original ~ $50
Matt Asplund Apples Gone Wild Dessert Cokctail
This is a bulk recipe and makes approximately 2 gallons.
3 Granny Smith Apples, peeled and sliced into uniform wedges. (8 per apple) 3 qts Honey Crisp Apple Juice, 3 qts Apple Cider, 2 cups of white sugar, 8 cinnamon sticks, 750 ml Everclear.
CRUST: 1. In a large kettle, comine all ingredients EXCEPT Everclear. 2. Slowly bring to just a light bowl while gently stirring. 3. Remove from stove and allow to cool to below 150 degrees. 4. Stir in Everclear5. Fill canning jars full of cocktail and apple slices. (Spread evenly throughout jars) 6. Close with lids and refrigerate. 7. Tastes great while still warm but if you let them develope for a few weeks the flavors will be more enhanced.
Best Apple Flavor ~ $50
Lonnie Tyer Apple Charlotte with Cinnamon Icing
FILLING: 1/2 stick unsalted butter, 4 medium Granny Smith Apples, 1 vanilla bean split and scraped, 1 lemon- juiced, 1/2 cup packed light brown sugar, 1/4 teaspoon ground cinnamon.
BATTER: 2 large eggs, 1/4 cup whole milk, 2 tablespoons sugar, 1 tablespoon ground cinnamon, 2 tablespoons unsalted butter for greasing ramekins, 2 tablespoons sugar for ramekins and extra for top, 20 slices brioche bread, crust removed.
ICING: Powdered Sugar, Milk or cream, cinnamon, vanilla,
DIRECTIONS: Begin making the filling. Set a larges sate pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2 inch chunks. Once butter has melted and just star to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 - 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.
In a shallow dish, make the batter by combining eggs, milk, sugar and cinnamon. Stir with a whisk until fully combined.
Preheat oven to 375 degrees F and generously butter and sugar 4 (1 cup) ramekins.
Invert ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes you should have 8 in total. Cut the other slices of bread in half lengthwise. Working with the circles. Lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.
Bake in the center of the oven for 20-25 minutes. If the tips brown too quickly, cover loosely with foil. When done, the bread will have puffed ip slightly the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Mix together topping ingredients to form an icing type consistency. Glaze with topping, garnish with whipped cream or ice cream if desired.
Granny Smith Apples were used for this recipe
Best Presentation ~ $50
Avis Scharleau’s Apple Cream Cheese Galette
1.5 cup of flower, 2 tablespoons sugar, 1/4 tsp salt, 6 tbsp cold unsalted butter, 1 egg, 1 tsp lemon juice, 1-2 tbsp water.
Mix flour, sugar, salt, unsalted butter in food processor. Add liquid until it forms a ball. Chill for 1 hour. Melt 4 tbsp. butter in large frying pan. Add flour, medium Fuji apples, 1/3 cup sugar, 1 tsp corn starch, 1 tsp cinnamon, 4 tsp vanilla and 1/4 tsp lemon zest. Saute until soft, cool.
Mix: 8oz. soft cream cheese, 1/2 cup powdered sugar, 1 tbsp flour, 1 tsp vanilla, 1 egg, 1/4 tsp lemon zest.
Roll out dough to a 12' circle. Spread cream cheese mixture to within 2 inches of side. Add Apples on top. Fold sides in to make a circle by folding edges. Brush with cream- add some sugar and sliced almonds. Bake at 400 degrees for 35 minutes.