Easy as 3.14159265359

Who needs an excuse to eat pie? March 14 marks the annual celebration of the mathematical term Pi, and it is also a great excuse to indulge in the beloved dessert of a similar name. After receiving more than 80 entries, narrowing down recipes, baking the finalists, and being taste-tested by a panel of judges, here are the winners of Illinois Country Living’s pie recipe contest. A big thank you to everyone who entered. Hopefully, you find a new favorite pie to help celebrate Pi.

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Cran-Apple Pie (1st Place)

Submitted by Gail Fritts, Egyptian Electric Cooperative Association

Servings 8

Calories 536kcal

Ingredients

Crust:

• 1/4 teaspoon salt
• 1-1/4 cups all-purpose flour
• 1/2 cup butter diced and chilled
• 3-4 tablespoons water chilled

Topping:

• 1/2 cup brown sugar packed
• 3/4 cup all-purpose flour
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 6 tablespoons butter melted
• 1 teaspoon vanilla extract

Filling:

• 4 cups apples peeled and sliced
• 2 cups cranberries coarsely chopped
• 2/3 cup brown sugar
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon cinnamon
• 3/4 cup walnuts chopped

Instructions

• For the crust, mix salt and flour. With a pastry blender, cut in cold butter until crumbly. Add cold water 1 tablespoon at a time until it comes together when pressed. Add more if needed. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 425 F.
• In a bowl, mix the first four topping ingredients. In a separate bowl, stir the vanilla into the melted butter, pour it into the flour/sugar mixture and mix until combined. Put in refrigerator or freezer while making pie.
• On a lightly floured surface, roll the dough to an 1/8-inch-thick circle. Transfer to a 9-inch pie plate and crimp the edges.
• Combine all pie-filling ingredients. Pour into pastry-lined pie pan. Cover with crumb topping. Bake 50 minutes or until golden brown.

Notes

Nutrition information: 536 calories; 27.4g fat; 121mg sodium; 70.6g carbohydrates; 5.5g protein.

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California Black Grape Pie (2nd Place)

Submitted by Nilene Covert, Rock Energy Cooperative

Servings 8

Calories 678kcal

Ingredients

Filling:

• 6 cups black grapes
• 1-1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon butter
• 1/8 teaspoon salt
• 1/2 cup pecans chopped

Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 2 tablespoons butter melted
• 5 tablespoons water chilled
• 1 tablespoon vinegar

Instructions

• Preheat oven to 425 F.
• Place grapes in a saucepan on medium-low heat, stirring and mashing until there is sufficient liquid and cooked to equal 3-1/2 cups.
• Combine sugar, tapioca, butter, salt and pecans, blending well with a pastry blender. Add to mixture of medium-cooled grapes and stir to combine.
• For the crust, mix flour and salt. Cut in shortening and butter until it resembles coarse crumbs. Add water and vinegar, mixing with a fork. Form into two balls and roll one for the bottom crust; carefully lift into a 9-inch pie pan.
• Pour filling into pie shell. Roll out the remaining dough ball and cut it into strips for a lattice top. Crimp and seal edges.
• Bake for 15 minutes. Reduce the temperature to 400 F for 30 minutes. Cool and serve.

Notes

Nutrition information: 678 calories; 33.7g fat; 328mg sodium; 91.8g carbohydrates; 5g protein.

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Sour Cream Raisin Pie (3rd Place)

Submitted by Sandra Hall, Illinois Electric Cooperative

Servings 8

Calories 2518kcal

Ingredients

Crust:

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup shortening
• 5 tablespoons water chilled

Filling:

• 2 cups water
• 1-1/4 cup raisins
• 4 egg yolks
• 1 cup sugar
• 1/2 teaspoon salt
• 6 tablespoons all-purpose flour
• 2-1/4 cups half-and-half
• 1/2 cup sour cream
• 1/4 cup butter cut into pieces

Meringue:

• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 4 egg whites
• 5 tablespoons sugar

Instructions

• Preheat oven to 425 F.
• Mix first 4 crust ingredients with a hand mixer until coarse and crumbly. Add 1 tablespoon of water at a time until it holds together in a ball. Roll out the pie crust on a floured sheet. Place into a 9-inch pie pan. Using a fork, prick the bottom and sides of the pie crust. Bake for 10 minutes. Allow the crust to cool on a rack, and do not turn off oven.
• For the filling, bring 2 cups of water to a boil, remove from heat, add raisins and stir until covered. Set aside.
• Put egg yolks in a small bowl. In a saucepan, combine sugar, flour and salt and mix with a whisk. Gradually stir in half-and-half. Cook over medium heat and stir until thick and bubbly. Reduce heat, cook and stir for 2 minutes. Remove from heat.
• Beat egg yolks slightly. Gradually stir 1 cup hot mixture into the yolks, stirring to incorporate the yolks. Return the egg mixture to the saucepan and stir both mixtures together. Cook to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Drain water off raisins.
• Add raisins, sour cream and butter to the hot mixture. Stir until just combined. Pour the hot mixture into the prepared pie crust.
• Prepare meringue by adding vanilla and cream of tartar to the egg whites. Beat with a hand mixer until beginning to set. Add 1 tablespoon of sugar at a time, mixing completely between tablespoons. Beat until soft peaks form. Spread over pie and bake for 5 minutes.

Notes

Nutrition information: 2,518 calories; 44.6g fat; 375mg sodium; 497.6g carbohydrates; 40.7g protein.

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Spanish Cream Pie (Finalist)

Submitted by Shanna Mehler, Norris Electric Cooperative

Servings 8

Calories 1622kcal

Ingredients

Crust:

• 1-3/4 cups all-purpose flour
• 1/2 cup vegetable or canola oil
• 1 teaspoon salt
• 4 tablespoons water chilled

Filling:

• 1 cup sugar
• 2 heaping tablespoons all-purpose flour
• 2 cups whole milk
• 2 egg whites
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 475 F.
• Combine ingredients in a bowl and form into a ball. Roll out between pieces of wax paper. Place in pie shell and crimp edges. Bake for 15 minutes and cool.
• Mix sugar, flour and milk in a large pot on the stove. Over medium heat, cook until thick, stirring continuously. In a stand mixer, beat 2 egg whites until stiff. Once the milk mixture is thickened and still warm, fold in the stiff egg whites. Fold in vanilla.
• Pour into baked and cooled crust. Once cooled, store in the refrigerator. Top with whipped topping before serving.

Notes

Nutrition information: 1,622 calories; 19.3g fat; 331mg sodium; 314.1g carbohydrates; 41.6g protein.

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Chocolate Chess Pie (Finalist)

Submitted by Marylee Allen, Corn Belt Energy Corporation

Servings 8

Calories 1503kcal

Ingredients

Crust:

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 5 tablespoons water chilled

Filling:

• 2 cups sugar sifted after measuring
• 1 tablespoon cornmeal
• 1/4 cup cocoa powder
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 4 eggs well beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup butter melted
• 1 cup pecans chopped

Instructions

• For the crust, mix flour and salt in a large bowl. Cut in shortening until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover with plastic wrap and refrigerate for 1 hour or overnight.
• Preheat oven to 350 F.
• On a lightly floured surface, roll dough to an 1/8-inch-thick circle and transfer to a 9- or 10-inch pie pan. Trim crust to 1/2 inch beyond the rim of the pan and flute edge.
• Combine sifted sugar, cornmeal, cocoa, flour and salt in a large mixing bowl. Add eggs, milk, vanilla and butter. Stir until smooth. Fold in pecans. Pour filling into unbaked crust.
• Place in oven and bake for 1 hour until filling is set and crust is golden. If the crust begins to brown, lower the temperature to 325 F and place a ring of foil over the edge of the crust. Cool completely before serving.

Notes

Nutrition information: 1,503 calories; 35.2g fat; 492mg sodium; 264.2g carbohydrates; 33.7g protein.

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Summertime Strawberry Custard Pie (Finalist)

Submitted by Theresa Jackman, JCE Co-op

Servings 8

Calories 417kcal

Ingredients

Crust:

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine melted

Topping:

• 1 quart fresh strawberries sliced
• 1/4 cup sugar

Filling:

• 1 cup dry milk
• 1-1/8 cups sugar
• 1/2 cup all-purpose flour
• 3/8 teaspoon salt
• 3 eggs
• 3 cups water
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons butter or margarine

Instructions

• Preheat oven to 350 F.
• Mix crust ingredients. Pat into a 9-inch pie pan, including up the sides. Bake for 15 minutes. Let cool.
• For the topping, slice strawberries and stir them with sugar in a large bowl. Set aside.
• For the filling, mix dry milk, sugar, flour and salt in large pot. Add eggs and mix well. Add water gradually. Cook over medium heat to a full rolling boil. Take off the heat and add vanilla and butter/margarine. Stir until butter/margarine is melted. Pour into graham cracker crust and cool.
• When ready to serve, top with strawberries.

Notes

Nutrition information: 417 calories; 14.1g fat; 304mg sodium; 68g carbohydrates; 7.6g protein.

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Key Lime Pie (Finalist)

Submitted by Joyce Dillon, Clay Electric Co-operative

Servings 8

Calories 1769kcal

Ingredients

Crust:

• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons butter melted

Filling:

• 3/4 cup key lime juice Nelli & Joe’s Famous Key West Lime Juice recommended
• 2 14- ounce cans sweetened condensed milk
• 1/2 cup sour cream
• 2 egg yolks
• Zest from 1 lime

Whipped topping:

• 8 ounces heavy cream very cold
• 1 tablespoon vanilla extract
• 1/4 cup powdered sugar

Instructions

• Preheat oven to 350 F.
• For the crust, pulse graham crackers in a food processor until they become crumbs. Add in sugar and butter and pulse until combined. Press crumbs into a 9-inch pie pan, across the bottom and up the sides.
• Bake for 6-8 minutes or until golden brown. Allow the crust to cool completely.
• Combine all filling ingredients in a mixing bowl and beat on medium-high for 2 minutes. Pour filling into prepared pie crust.
• Bake for 15-20 minutes in a 350 F oven or until filling only wiggles a bit in the center when shaken gently. Don’t allow the pie to brown. Cool on the counter for 30 minutes, then place in the refrigerator for at least 3 hours.
• Once chilled, whip cream on high until stiff peaks begin to form. Add in vanilla and powdered sugar and whip until stiff peaks form. Put whipped cream on top of the pie an hour before serving. Sprinkle a little fresh lime zest over top. Keep the pie chilled until ready to serve.

Notes

Nutrition information: 1,769 calories; 84.4g fat; 668mg sodium; 217.8g carbohydrates; 35.2g protein.

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Blackberry Cream Pie (Finalist)

Submitted by Leona Sensenig, Coles-Moultrie Electric Cooperative

Servings 8

Calories 342kcal

Ingredients

Crust:

• 1-1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup lard
• 1/2 teaspoon vinegar
• 5 tablespoons water chilled

Filling:

• 2 cups blackberries
• 2/3 cup evaporated cane sugar
• 3 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1 cup sour cream

Instructions

• Preheat oven to 400 F.
• For the crust, combine flour and salt. Cut in lard until the mixture resembles coarse crumbs. Add vinegar and water. Stir gently with a spoon, pressing dough together into a ball. Do not overmix.
• Dump onto a floured surface and knead lightly to get it into a smooth ball. Roll out into a circle a little bigger than a 9-inch pie pan. Transfer to pie pan and press it gently against the sides. Use a knife to trim excess dough and crimp the edges.
• Place berries into unbaked pie crust. The bottom should be covered.
• In a small bowl, whisk together sugar and cornstarch. In a medium bowl, whisk together cream and sour cream, until smooth. Whisk in sugar/cornstarch mixture. Pour over fruit.
• Bake for 30 minutes or until set. Cool on a wire rack and chill in the refrigerator before serving.

Notes

Nutrition information: 342 calories; 13.8g fat; 163mg sodium; 50.6g carbohydrates; 2.8g protein.