Last week, Dogeared held a pie baking contest! We could barely snap a photo before the judges (and everyone else) dug in! The winning pies were cranberry/walnut, blueberry and key lime—but they were all deee-licious!
If you want to try your hand at recreating our faves, try the recipes (generously provided by the winners)
1st Place: Seaport Cranberry Pie by Aubin
Mix together in the bottom of a pie plate:
1 bag of whole cranberries
1/2 cup chopped walnuts
1/2 cup sugar
Mix together and pour over berry and nut mixture:
1 cup sugar
3/4 cup melted, unsalted butter
2 eggs, beaten
1 tsp. almond extract
1 cup flour
Bake 35-40 minutes @ 375 degrees.
2nd Place: Fresh Blueberry Pie by Callie
1 prepared 8 inch pastry shell, baked and cooled
1 T butter
2 pints (4 cups) fresh blueberries
1 T. lemon juice
1 T. flour
1/2 c. sugar
Pour 2 cups of the blueberries into the baked pie shell. Combine the remaining 2 cups berries, flour, butter, lemon juice and sugar into a small saucepan. Mix thoroughly and bring to just a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.
3rd Place: Key Lime Pie by Stephanie
Crust:
1 1/4 cup cinnamon graham cracker crumbs
5 1/3 tbsp melted, unsalted butter
Filling:
3 egg yolks
1 14oz can sweetened condensed milk
1/2 cup + 2 tbsp fresh key lime juice
2 tsp grated lime zest
Topping:
Cool Whip + 1 Tbsp fresh key lime juice
Preheat oven to 350 degrees.
To prepare the crust, mix the butter and cinnamon graham cracker crumbs together in a small bowl. Press into an 8″ pie pan and bake for 5 minutes.
For the filling, combine the egg yolks and condensed milk. Beat on high until light and fluffy (about 5 minutes). Gradually beat in the key lime juice and zest. Pour into the crust and bake for 15 minutes or until set. The 15 minute mark is a rough guideline. Depending on your oven, this can vary considerably. It is done when a toothpick comes out clean.
Cool the pie completely before topping it with the whipped cream.
