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California Raisins Show ‘PIE-Triotism’ With Delicious Winning Pie Recipes

June 1, 2009

California Raisin Category Winners Announced at the American Pie Council’s Crisco National Pie Championships

FRESNO, Calif., June 1 /PRNewswire/ — The California Raisin Marketing Board (CRMB) is proud to announce the winners of the second annual California Raisin category in the amateur division at the 2009 Crisco(R) National Pie Championships, hosted by the American Pie Council (APC) last month in Celebration, Florida. To qualify, pies entered in the category needed to include at least one cup of California Raisins.

Patricia Lapiezo of La Mesa, California earned first place honors with her winning recipe for California Raisin and Maple Crunch Pie, while recipes for California Nuggets of Gold Raisin Pie by Carol Socier of Bay City, Michigan and the Best California Raisin Pie Under the Sun by Janet Ropp of Edgewater, Florida, garnered second and third place, respectively.

“This year, the judges tasted many tantalizing flavored pies made with California Raisins,” said Genaro Gonzales, Marketing Specialist for the California Raisin Marketing Board. “All participants competing in the category demonstrated great versatility in baking with California Raisins and showed the many delicious applications of raisins as a star ingredient in pie baking.”

The winning recipes featured innovative flavor combinations, pairing the natural sweetness of California Raisins with ingredients such as white chocolate chips, maple chips, pineapple, walnuts, pecans and dates. Each of the winners received the coveted APC Blue Ribbon along with a California Raisin gift basket and plenty of bragging rights about their “PIE-triotic” accomplishment.

Along with this year’s winners, successful bakers across the country have discovered that California Raisins are a deliciously versatile ingredient in all types of baked goods because they serve as a low-cost natural sweetener, can be a substitute for preservatives and are fat- and cholesterol-free.

The California Raisin Marketing Board is sharing this year’s winning pie recipes, just in time to enjoy as an all-American summertime treat. Below is Lapiezo’s first place winning recipe, and for the second and third place recipes or more delicious California Raisin recipe ideas, visit www.LoveYourRaisins.com.


    California Raisin and Maple Crunch Pie

    Recipe from Patricia Lapiezo of La Mesa, California
    First Place Amateur Division California Raisin Category
    2009 APC Crisco(R) National Pie Championships

    INGREDIENTS

    Crust
    1-1/2 cups all-purpose flour
    1/4 cup powdered sugar
    6 tablespoons finely chopped pecans
    1 teaspoon salt
    1/2 cup butter flavor all-vegetable shortening*
    4 to 8 tablespoons ice water

    Filling
    1/2 cup butter, melted
    1/2 cup packed light brown sugar
    1/2 cup light corn syrup
    1/4 cup maple syrup
    1/8 teaspoon salt
    1/2 teaspoon vanilla
    3 eggs, lightly beaten
    4 crunchy granola bars, crushed (about 3/4 cup)
    1/2 cup chopped pecans
    1/4 cup maple flavored mini chips
    1 cup California Raisins

    PROCEDURE

    For crust, combine flour, powdered sugar, finely chopped pecans and salt
    in mixing bowl; mix together well. Cut in shortening until pea-size
    chunks. Sprinkle with water, 1 tablespoon at a time, while tossing lightly
    with a fork until forms a ball. Flatten into a disc; cover with plastic
    wrap and chill for 30 minutes or up to 2 days.

    Roll dough from center outward with steady pressure on a lightly floured
    work surface (or between two sheets of wax or parchment paper) to a circle
    2 inches wider than the pie pan and about 1/4-inch thick. Transfer dough
    to pie pan by loosely rolling around rolling pin. Center rolling pin over
    pie pan and unroll, easing dough into pan. Trim, leaving 3/4-inch
    overhang. Fold edge under and flute as desired. Set aside.

    Preheat oven to 425 degrees F. Combine butter, brown sugar, corn syrup and
    maple syrup for filling in a large bowl and beat until well blended. Then,
    beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans,
    maple chips and raisins by hand and turn into prepared crust. Cover crust
    with pieces of aluminum foil and bake at 425 degrees F for 15 minutes;
    reduce heat to 350 degrees F and bake for 30 to 40 minutes more or until
    filling is set and crust is golden. Cool and chill. Serve with sweetened
    whipped cream, if desired.

    * Note: Crisco(R) Butter Flavor All-Vegetable Shortening preferred.

    Serves 8

About the California Raisin Marketing Board

The California Raisin Marketing Board was created by a State Marketing Order in 1998 and is 100 percent grower funded. Its mission is to support and promote the increased use of California-grown raisins and sponsor crop production, nutrition and market research. To learn more about the California Raisin Marketing Board, visit www.LoveYourRaisins.com.

About the American Pie Council

The American Pie Council (APC) is the only organization committed to preserving America’s pie heritage and promoting America’s love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers both Personal and Commercial Memberships. Visit www.piecouncil.org for more information.

SOURCE California Raisin Marketing Board


Source: newswire



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