by Keith Fisher
Last week I promised some of the recipes of Klondike. Here is the pie everyone raved about.
Last week I promised some of the recipes of Klondike. Here is the pie everyone raved about.
Bursting with Berries Pie
Terry and Stuart Lewis
10-inch Dutch oven
16-18 coals on top
8-9 on the bottom.
Terry and Stuart Lewis
10-inch Dutch oven
16-18 coals on top
8-9 on the bottom.
Crust
2 cups flour
1 teaspoon salt
2/3 cup Shortening or Lard
2 tablespoon butter
5 tablespoon water
2 cups flour
1 teaspoon salt
2/3 cup Shortening or Lard
2 tablespoon butter
5 tablespoon water
Egg wash
1 egg
1 tablespoon water
beat together
1 egg
1 tablespoon water
beat together
Cut dry ingredients with shortening and butter until the consistency of peas. Add 5tablespoons of water to bind dough together. Work Dough as little as possible. Chill until ready to use.
Filling
2 cups black berries
2 cups Strawberries (halved)
2 cups raspberries
2 cups blue berries
6 tablespoons Clear Jel
1 cup sugar
½ teaspoon vanilla extract
½ teaspoon Almond extract
2 tablespoons butter cubed
2 cups black berries
2 cups Strawberries (halved)
2 cups raspberries
2 cups blue berries
6 tablespoons Clear Jel
1 cup sugar
½ teaspoon vanilla extract
½ teaspoon Almond extract
2 tablespoons butter cubed
Mix sugar and Clear Jel together. Add and mix well, all ingredients except butter. Set aside.
Roll out 1 batch of pie dough, place in a 12-inch Dutch oven to cover bottom and 2/3 the way up the sides. Spoon in Pie Filling. Sprinkle cubed butter on filling. Roll out remaining Pie dough to to make top crust. Put top crust in place. Trim and seal edges. Brush top with egg wash.
Roll out 1 batch of pie dough, place in a 12-inch Dutch oven to cover bottom and 2/3 the way up the sides. Spoon in Pie Filling. Sprinkle cubed butter on filling. Roll out remaining Pie dough to to make top crust. Put top crust in place. Trim and seal edges. Brush top with egg wash.
Bake using 18-20 coals on top and 8 on the bottom for about 50-55 minutes. Remove from Dutch oven and cool.
Berry Glaze
1 8ounce pkg. Cream cheese
1 14 ounce jar marshmallow cream
5 tablespoons raspberry concentrate
12 raspberries, mashed
1 8ounce pkg. Cream cheese
1 14 ounce jar marshmallow cream
5 tablespoons raspberry concentrate
12 raspberries, mashed
Whip all glaze ingredients together until smooth. Drizzle over cooled pie.
Here is a list of the winners
Advanced class
1st place: Terry and Stuart Lewis (Qualified for Worlds 2010)
2nd place: Bill and Toni Thayn
3rd place: Debbie and Michael Hair
4th place: Ben and Debbie Auxier
5th place: Erick Hansen and Lynn Patterson
6th place: Ted Cromer and Dallen Cromer
Novice class
Novice class
1st place: Colton Patten and Chad Ward
2nd place: James and Melissa Knowles
Best Dessert: Bill and Toni Thayn
Best Bread: Terry and Stuart Lewis
Best Main dish: Terry and Stuart Lewis
People's Choice: Eric Hansen and Lynn Patterson
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