JENNIFER ALEXANDER RUPLE

Annual pie contest highlights sweet and spicy treats

It was a delight to represent Sylvania AdVantage as a judge at the Sylvania Fall Festival Pie Baking Contest on Sunday, October 19. The annual event, coordinated by Heritage Sylvania and sponsored by Durocher’s has been a culinary tradition for 16 years.

Five judges gathered at the Carriage House behind the Heritage Center Museum to critique 12 pies, including one youth entry. Judges were asked to grade the pies based on appearance, crust (color, texture and flavor), filling, and overall taste.

Among this year’s entries there were a few standouts including a decadent Bourbon Chocolate Pecan Pie, a creamy Pecan Praline Pumpkin Pie, and a sweet Cinnamon Pie; however, it was Hollie Muraco’s Grilled Peach Pie that took top honors.

A big thank you to Muraco for sharing her winning recipe with our readers, judges and all who participated in the contest. Until next year.

Grilled Peach Pie by Hollie Muraco
“I found a grilled fruit recipe with a rum yogurt sauce online and made a variation of it,” said Muraco. “I topped the grilled fruit with my homemade granola and dried apricots and drizzled the rum sauce on top. The flavors were amazing, and I knew I had the inspiration for my fall fest pie! The night before the contest I made a pie crust with butter and butter-flavored Crisco (because that’s how my granny made her crust), grilled up some peaches, and came up with this pie,” she explained.

Pie crust, 2 crusts, 1 top + 1 bottom uncooked, cold, not frozen. The recipe for this classic crust can be found at kingarthurbaking.com.
3 pounds peaches, about 8-10 fresh, firm
1 lemon   
2 tablespoons butter, melted
1 ½ tablespoons butter, cut into pea-sized cubes, salted is fine
1 tablespoon honey
3 tablespoons dried apricots, diced
2 ½ teaspoons fresh ginger, minced 
1 teaspoon pumpkin pie spice
½ cup sugar, if the peaches aren’t sweet, increase to ⅔ cup
2 teaspoons rum extract
½ cup all-purpose flour
1 egg
1 tablespoon milk, for egg wash
Turbinado sugar or coarse sugar for sprinkling on top of crust, optional

Preheat oven to 425 F or heat a grill pan over medium-high heat.

Peel and cut peaches into quarters. Place in a large bowl.

In a small dish, melt 2 tablespoons butter, stir in honey. Cut lemon in half. Brush cut sides lightly with butter mixture.

Drizzle melted butter over peaches and stir to coat.

Grill peaches on all sides until marked, but not cooked through. Once grilled, place peaches on a baking sheet in a single layer to cool.

Grill cut sides of lemon until charred and set aside. Once cooled, juice 1 tablespoon of the lemon and add to the mixing bowl.

Cut peaches into 1-inch chunks and return to mixing bowl. Add apricots, ginger, sugar, pumpkin pie spice, and rum extract and stir to coat. Taste and adjust sugar if necessary. Mix in flour.

Prepare egg wash by whisking the egg and milk together.

Place the bottom pie crust in the pie pan. Fill the crust and top the filling with cubed butter. Create a lattice top or cut slits in the top crust to vent. Brush lightly with egg wash.

Place the pie on the baking sheet to catch any filling that may boil over. Bake at 425 F for 20-25 minutes until lightly browned, then gently add a pie shield or foil around crust and reduce heat to 375 F.

Continue baking at 375 F until the internal temperature of the pie is about 190 F or the filling is bubbling near the center of the pie. This should take between 45-55 minutes. 

Winners
First Place and Judges Choice – Hollie Muraco, Grilled Peach
Second Place and Judges Choice – Elizabeth Clark, Chocolate Bourbon Pecan
Third Place and Judges Choice – Emily McNett, Pecan Praline Pumpkin
Judges Choice – Ethan McNett, Cinnamon