Peggy Linberg, Alberta Dunbar, Rozanne Gooding, Sarah Tackett and Cheri Chandler!
Peggy won the blue ribbon in the Dessert Pie category and a $200 cash prize for her fruit filled Bali Hai Pie which was inspired by her love of passionfruit.
Sarah won the blue ribbon in the Savory Pie category and a $75 cash prize for her Savory Chicken and Mushroom Pie. This was Sarah's first time competing in a recipe contest on any kind.
Runner-up awards went to Alberta Dunbar for her Three Times the Chocolate Fantasy Pie, Rozanne Gooding for her Rockin' Rhubarb Pie and Cheri Chandler for her Lemon Meringue Pie Holes.
Check out Peggy and Sarah's award-winning recipes below.
Pillsbury Pie Baking Championship
Peggy Linberg of Upland, 1st Place, 2013 San Diego County Fair
Bali Hai Pie
Crust:
1 Pillsbury Refrigerated Pie Crust
1/4 cup coconut, shredded
Layer 1 Filling:
2 cups mango chunks, pureed
1/2 cup sugar
3 tablespoons corn starch
Dash of sea salt
3 tablespoons Malibu coconut rum
Zest of the lime
1 tablespoon fresh lime juice
Layer 2 Filling:
1/2 cup passionfruit puree
1/3 cup orange, peach and mango concentrated juice
1 package unflavored gelatin
1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
3 tablespoons Malibu coconut rum
3 tablespoons butter, room temperature
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar, sifted
Decorations:
Whip topping
2 tablespoons Malibu rum
Preheat oven to 450 degrees F.
For Crust: Prepare the Pillsbury pie crust according to the package directions. Press coconut into the bottom of the pie crust. Bake for 12 minutes or until lightly brown. Cool.
For Layer 1 Filling: Put everything, except lime juice, into a saucepan over low heat and cook until mixture bubbles and becomes thick like pudding. Add the lime juice and stir well. Set aside to cool a little. When cooled, spread this lime mixture on the bottom of the cooled crust, reserving 1/2 cup for decoration later. Put in the fridge.
For Layer 2 Filling: Put the passionfruit puree and the concentrated juice in a saucepan and heat. Sprinkle in the gelatin. Heat on low until gelatin is mixed in and melted. Set aside to cool. Put the cream cheese, sugar, rum and butter in a mixing bowl and beat until blended. Stir in the gelatin mixture. In another mixing bowl, whip the cream on high until stiff peaks form. Whip in the powdered sugar. Fold in the passionfruit gelatin mixture. Spread this on top of the first layer.
Decorations: Use the reserved mango mixture to drizzle on the pie. Whip the whip topping until stiff peaks form. Add 2 tablespoons of Malibu rum. Pipe onto the pie. Refrigerate for at least 4 hours.
Pillsbury Pie Baking Championship
Sarah Tackett of Vista, Top Savory Pie, 2013 San Diego County Fair
Savory Chicken and Mushroom Pie
Crust:
1 package Pillsbury Pie Crusts
Filling:
3 tablespoons butter
1/2 onion, roughly chopped
1 clove garlic, finely chopped
1 pound mushrooms, sliced
4 slices bacon, cooked
3 cups chicken, cooked and chopped
1/2 cup parsley, chopped
1 (10.5 ounce) can cream of chicken soup, condensed
1 cup chicken broth
Salt and pepper to taste
Topping:
1 egg, beaten
1 teaspoon water
Preheat oven to 350 degrees F. Line 9-inch pie pan with 1 Pillsbury pie crust.
Combine butter, onion and garlic in a large skillet pan and cook until ingredients are soft. Add in mushrooms and cook on additional 5 minutes. Add in bacon, chicken, parsley, cream of chicken soup and chicken broth. Stir until thoroughly combined. Add salt and pepper to taste. Fill lined pie pan with chicken and mushroom mixture. Top with remaining pie crust and brush top with egg and water mixture. Bake pie at 350 degrees for 30 to 45 minutes, or until crust is golden brown.
