Illinois State Fair Results 2016

I entered three pies into the Open Culinary Department at the Illinois State Fair this year, as well as one entry in the Pumpkin Pie Special Contest.

My Taffy Apple Pie took first place in the Apple Class.

My Peach Paprika Pie took first place in the Peach Class.

My Triple Berry Pie did not place in the Berry Class.  The top three, including the champion of the Pie Division, were traditional blueberry pies.  I wish I could have made my Blue Hawaii Pie, but with the lack of refrigeration, I don't think it would last the 24 hours from the time I drop it off until it would be judged.

My Pumpkin Spice Latte Chiffon Pie also did not place in the Pumpkin Pie Contest.  The judge thought the espresso overpowered the pumpkin.  Also, after an almost 4 hour car ride, I do not think the chiffon was as nicely set up as it is when it is fresh out of the refrigerator.  The winners of this contest also had more traditional/vintage pies.  However, I take some consolation in the fact that the first place and third place winners from 2015 also did not place.

Now on to new ideas for next year...

Piece out!

Justin

Paprika Peach Pie

After the Peaches & Cream Pie fail, I decided I needed to continue trying instead of hanging up my apron.  Two pages earlier in the same cookbook was a Paprika Peach Pie.  In reading the recipe, it looked to be a novelty pie.  Like you would enjoy a piece of it, but wouldn't be all "that's an amazing peach pie."  So I decided to add a little sweet paprika to a regular peach pie recipe to add a little depth of flavor, but still keep the essence of a classic peach pie.

Ingredients:
5 peaches
1 cup of sugar
3 tablespoons of King Arthur Flour's Signature Secrets
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 1/2 teaspoons of sweet paprika

Directions:
Score an X at the bottom of the peaches.  Put them in boiling water for one minute.  Remove from boiling water and place them in ice water.  The skin should slide right off with the scraping of the back of a knife.
Cut the peach into eighths, remove the pit, and cut each eighth into three smaller pieces.
Place peaches into a medium saucepan and add the other ingredients.  The peaches will release their juices.  Once the juices come to a boil, allow it to simmer for two minutes.
Pour the filling into a pie crust, cover with another crust (I used cutouts, but you could also just cut vents).  Crimp the edges.  Do a milk wash and sprinkle with sugar.
Bake for 10 minutes at 425oF, then reduce the heat to 375oF and bake for another 35 minutes.

My plan worked.  It still tastes like a peach pie, but it does have a little something that makes you go "(h)mmmm."  I only used 2 tablespoons of Signature Secrets and the filling didn't entirely come together, so in the recipe I added one more and that should fix the problem.  I think if I play with this recipe a little bit more, I should be able to make it a winner (even if it is a guaranteed third place).

Piece out!
Justin

Peaches & Cream Pie

With only two entries for peach pie at the Illinois State Fair this year, I figured I should start making peach pies to find a good one to enter next year.  I'd be guaranteed at least third place, right?

I decided to try Four & Twenty Blackbirds' Peaches & Cream Pie with a double crust (peach pies must have a double crust for the state fair).  This was a terrible idea.

Out of the oven, the pie looked beautiful.  However, the recipe warns against over cooking as the custard will separate.  It did.  It got clumpy and gritty.  The taste was still amazing, but the texture was rather off-putting.

Back to the cutting board...

Piece out!
Justin

Peach Pie at Bonzfire Grill

I do not make peach pies.  I like to plan when I am going to make my pies.  You cannot plan to make a peach pie, you have to wait until the peaches are ready for you.  So, usually if I want to eat peach pie, I will go to Bakers Square and buy a peach pie.

This past weekend, I was in Southern Illinois visiting my mother-in-law.  We took her out to dinner at a new restaurant in Benton called Bonzfire Grill.  The food was awesome.  I probably had the best steak I have ever eaten at a restaurant.  But, of course, I saved room for pie.  Though they had several pies in the case, I went with the peach pie.

The peach pieces were nestled in a custard that gave the pie a "peaches and cream" feel. It was light and balanced.  It wasn't overly sweet, but it was fresh and clean. The crust was flaky, yet crunchy.  All in all, it was an amazing slice of pie.  It was definitely the highlight of my weekend.

Dare I say what I am about the say?  

It was better than the peach pie at Bakers Square.  Keep in mind that the peach pie at Bakers Square won Best Peach Pie in the Premium Commercial Category at the 2015 American Pie Council National Pie Championship.  So that says something about this pie.  

I cannot wait to go to Bonzfire Grill the next time I am in Southern Illinois, but I can definitely wait until I go to Southern Illinois again.  So until I find myself south of the giant cross in Effingham, I'll be going to Bakers Square.  But if you go to SIU or find yourself visiting the AATF National Office, make the drive to Benton for this pie.

Piece out!
Justin