2008 Monmouth County Fair Award Winning Bake Goods Recipes

crust Preheat oven at 375º and blind bake the shell 15 to 20 minutes Cool for 5minutes Put the other ball in the fridgeFilling- Peel the peaches Remove the pit and cut into ½ inch slices Toss the peaches,lemon juice, ginger, cinnamon, nutmeg, salt, sugar, and flour in a bowl Spoon the peachmixture into pre-baked pie shell Put top layer crust on Combine Glaze mixture andput on the top layer Bake in 375º oven for 45 to 50 minutesBlueberry Cinamint PieBy Gene Jackson of West Belmar – Honorable MentionFilling¾ cup sugar2 tablespoons cornstarch½ cup water3 cups blueberries1 tablespoon fresh lemon juice1 ½ teaspoon ground cinnamon½ teaspoon vanilla½ teaspoon peppermintPastry2 cups all-purpose flour1 tablespoon sugar1 teaspoon salt¾ cup shortening1 egg2 tablespoons water½ tablespoon vinegar½ teaspoon cinnamonFlour, for dustingSugar, for sprinkling on topFilling- Combine sugar, cornstarch, cinnamon, vanilla, peppermint and water Add to asaucepan and heat rapidly until thickened Set aside to cool as you prepare the pastry Once cooled add the berries and lemon juice. Preheat oven to 425º F Combine flour, sugar, and salt Cut in shortening Whisktogether egg, water, and vinegar Add to flour mixture, tossing lightly with a fork Turnout onto a lightly floured cutting board and, using your hands, combine dough Separateinto 2 single crusts Line the bottom of a pie plate with 1 of the crusts Pour filling intodough-lined pie pan and sprinkle the lemon juice over the filling Adjust top crust, cutvents and flute rim Sprinkle top lightly with sugar Place pie onto a baking sheet andinto the oven for 20 minutes Reduce heat to 350º F and bake for an additional 20 to 25minutes Allow to cool, cut and enjoy!Tarts: AdultPecan Pie TartBy Jackie Galayda of Howell – First Place