Chamber Fall Pie Contest - A Sweet, Sweet Success

Local bakers wowed judges during the Fallon Chamber of Commerce Fall Pie Contest. On Saturday, November 16, six talented local non-cottage bakers entered their favorite family pie recipes, hoping to win a beautiful ceramic 2024 Pie Contest pie plate and to share their treasured recipes with Fallon Post readers.

Judges had difficulty narrowing down the winners for first and second place, as all entries were exceptionally delicious. This year's judges included Fallon Chief of Police Ron Wenger, Churchill County Sheriff Richard Hickox, retired NAS Fallon Public Information Officer Zip Upham (a volunteer extraordinaire and fabulous pie pâtissier in his own right), retired owner of the former Jo's Stillwater Tearoom Jo Petteruti (also a committed community volunteer), and NASF Executive Secretary Brandee Brown.

After much deliberation, the judges awarded first place to Summer Honeker for her perfect holiday delight, a lovely Spiced Caramel Pear Pie. Following closely behind was Phil Moore with his outstanding T's Triple Chocolate Trilogy cream pie, a chocolate lover's dream.

The Chamber of Commerce thanks all the contestants for the delicious pies. Thanks also to event host Memorie Boutique on Maine Street and The Fallon Post for helping sponsor the inaugural contest.

For all Fallon bakers who would like to recreate these heavenly creations, here are the winning recipes:

First Place - Spiced Caramel Pear Pie by Summer Honeker

Crust

• 2 ½ cups all-purpose flour, spooned and leveled

  

• 1 teaspoon kosher salt (or ½ teaspoon fine sea salt)
• 1 tablespoon sugar (optional)
• 1 cup very cold unsalted butter, cut into ½-inch cubes
• 6 to 8 tablespoons ice water (or more as needed)

1. Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse two or three times until combined. Reserve the remaining cup of flour for later.
2. Scatter butter cubes over the flour and process until a dough or paste begins to form (about 15 seconds). There should be no uncoated flour.
3. Scrape the bowl, redistribute the flour-butter mixture, then add the remaining cup of flour. Pulse four or five times until the flour is evenly distributed. The dough should appear crumbly.
4. Transfer to a medium bowl and sprinkle ice water over the mixture. Start with four tablespoons and add more as needed. Press the dough into itself using a rubber spatula until larger clusters form. If the dough holds together when pinched, it's ready.
5. Form the dough into a ball, divide it in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Filling

• 6 to 8 pears
• ¼ cup brown sugar
• ½ cup granulated sugar
• ¼ teaspoon sea salt
• 1 tablespoon vanilla
• 1 tablespoon pumpkin pie spice
• 3 tablespoons butter

1. Cook all filling ingredients in a pan until the mixture thickens like jelly.
2. Roll out one dough ball two inches larger than an inverted pie pan. Fold into quarters and lift into the pie pan, unfolding gently so as not to stretch the dough, as stretched dough will shrink as it bakes. Unfold, pressing dough firmly against the bottom and sides.
3. Assemble the pie with the filling, a layer of fresh sliced pears, and a drizzle of caramel sauce before baking.
4. Roll out the remaining dough ball as described above. Lay the entire piece on top of the pie or cut the dough into whatever shape suits you. If you leave the dough whole, press the edges together to prevent the filling from bubbling over the sides, and using a sharp knife, cut a few slits in the top for steam to escape. If you cut the dough into shapes, like Summer’s leaves, place them on top of the filling with a few small gaps here and there to vent the steam.

Second Place - T's Triple Chocolate Trilogy
Chocolate Cream Pie with Chocolate Graham Cracker Crust and Chocolate Whipped Cream

Crust

• 1 ¾ cups graham cracker crumbs
• 3 tablespoons light brown sugar
• ½ cup unsweetened cocoa powder

• 

  6 tablespoons unsalted butter (melted)

Combine all ingredients and press into a 9-inch pie pan.

Filling

• 1 ½ cups sugar
• ⅓ cup cornstarch
• ½ teaspoon salt
• 3 cups milk
• 4 egg yolks (slightly beaten)
• 3 ounces unsweetened chocolate (cut into pieces)
• 1 teaspoon vanilla

1. Blend sugar, cornstarch, and salt in a saucepan.
2. Stir milk into the egg yolks, then slowly add the mixture to the dry ingredients. Add the chocolate.
3. Cook, stirring constantly, over medium heat until thickened. Boil for one minute, then remove from heat and stir in vanilla. Pour into crust and cover with plastic wrap. Chill for at least 2 hours.

Whipped Topping

• 2 cups heavy cream
• ½ cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla

1. Beat all ingredients in a cold bowl with an electric mixer until stiff peaks form (4-5 minutes).

Stay tuned for more recipes from other contestants, including Stephanie Winder's Creamy Lemon Blueberry Pie, Taylor Caraway's Butterscotch Salted Pretzel Pecan Pie, Amy Lott's Layered Pumpkin Cheesecake Pie with Gingersnap Crust, Rita Smith's Pecan Pie, and Cori Nowalk's Bourbon Brown Sugar Banana Cream Pie.