Pie contest

Me with most of my pies

Despite not winning, I'm still very proud.

*edited to add* my post on reddit was locked so I'm putting my recipes here

**Pie dough (makes enough crust for 2 pies)**
140 g + 165 g Ap flour
3 g salt
227 g cold butter, cut in to small pieces
58 g water
Mix first amount of flour, salt and butter in a mixer until mixture forms marble sized pieces. Add remaining flour, mix for 10 seconds. Add water, mix until incorporated. Form dough into 2 disks, wrap each in plastic and refrigerate until completely cold. Roll out to 1/4" thick. Place dough in a pie pan. Cut off anything dough going more than a ½ inch over the side of the pan. Crimp edges and cool until solid.
*peach pie - Use a 9” pie tin. Dock the bottom and par bake for 15 minutes with weights in the bottom.
*custard pie - Use a 9” pie tin. Dock the bottom and par bake for 15 minutes with weights in the bottom. Pull out weights and bake another 10 minutes. Shell should be hot out of the oven when you add the filling.
*guava cheese pie - Use a 9” pie tin. Dock the bottom and par bake for 15 minutes with weights in the bottom. Pull out weights and bake another 10-30 minutes until the crust is baked through and the bottom is a light golden brown. Cool before use.
*chicken and mushroom pie - Use a 9” deep dish pie tin. Dock the bottom and par bake for 15 minutes with weights in the bottom.

Peach ranger crumble pie

Peaches from my friend's uncle's orchard, with a crumble topping inspired by LAUSD ranger cookies. Decorated with leafs, flowers and a deer.

**Peach pie**

*1 Prepared pie shell
*4 1/2c peaches
*1T instant clear gel (you can use cornstarch)
*2T sugar
*1/4tsp citric acid (you can use lemon juice)
*Pinch of salt
*1tsp Cinnamon
*½tsp Nutmeg
*Crumble topping (see recipe)

Peel, pit and slice peaches. In a separate bowl, combine all dry ingredients. Mix dry ingredients into peaches, coating them thoroughly. Press the peaches in the to pie crust being carefully not to leave any air pockets. Lightly press on the crumble, completely covering peaches. Bake on a sheet pan at 350 for 30-40 minutes, or until the peaches are bubbling and the crumble has browned.

**Ranger crumble**

*3oz butter, melted
*1/4c sugar
*1/4c brown sugar
*1/2c four
*1/8 oz salt
*1/2c oats
*2T shredded coconut
*1/2c cornflakes
*2T walnuts

Mix together everything but the butter. Add the butter and mix until combined and coming together in clumps.

Spiced orange custard pie

Classic custard pie flavored with orange zest, cinnamon and nutmeg, topped with whipped cream and homemade dried oranges.

**Spiced orange custard pie**

*prepared pie shell
*1 1/2c whole milk
*1c heavy cream
*1/4tsp salt
*4 eggs
*2/3c sugar
*1 tablespoon vanilla
*1/4 teaspoon ground or freshly grated nutmeg
*¼tsp cinnamon
* 2 oranges
*whipped cream
*dried orange slices(http://www.marthastewart.com/332252/oven-dried-orange-slices)
Combine milk, cream, cinnamon, nutmeg, vanilla and the zest of both oranges in a pot. Bring to a boil. While the milk is warming, whisk together the eggs and sugar. Temper the boiled milk mixture in the the eggs. Pour the filling in the the hot pie shell, being careful not to overfill, you may have extra. Bake for 15-20 minutes until the middle wiggles but does not look liquid. Pull from the oven and cool in the refrigerator until cold. Top with whipped cream and dried oranges.

Malted banana cream pie

Chocolate cookie crust, malted pudding, and sliced bananas topped with malted whipped cream and gilded malt balls.

**Malted banana cream pie**
*cookie crust (see recipe)
*malted pudding (see recipe)
*3 very ripe bananas, sliced
* 3c heavy cream
*3T malted milk
*1/4c powdered sugar
*1/2tsp vanilla extract
*malt balls

Whip up cream, malted milk, powdered sugar and vanilla, until stiff but not over whipped. Whisk the malted pudding until loosened, then fold in ⅓ of the whipped cream. Spread a thin layer of pudding on the bottom of the cooled crust. Cover the pudding with a layer of bananas. Spread a 1/2 inch thick layer of pudding, over the bananas, repeat one more time. Top with whipped cream and malt balls.

**cookie crust**

*9oz nabisco famous chocolate wafers
*3T sugar
*¾tsp salt
*6T butter, melted

Pulse chocolate wafers in a food processor until there are no whole pieces left. Mix in sugar and salt until combined. Mix in melted butter until combined. Press mixture into a 9” deep dish pie tin. Bake at 350 for 8 minutes. Cool before filling.

**malted pudding**
*2c whole milk
*2oz malted milk powder
*1/4tsp salt
*4 egg yolks
*1/2c sugar
*1/4c cornstarch
*1 tsp vanilla
*2T butter

Bring milk, salt and malt powder to a boil over medium heat. In a bowl whisk together the yolks, sugar and cornstarch until light in color. Temper the milk in the the egg mixture. Return to the pot, and cook, stirring constantly until thickened and bubbling. Remove from heat, stir in vanilla and butter until combined. Strain into a clean bowl, press plastic wrap to the surface, and refrigerate until cold.

Guava and Cheese pie inspired by artist Belkis Ayon

Light cream cheese filling topped with Guava filling. This was for the Cuban category inspired by an exhibit on the Cuban Artist Belkis Ayon. The highlight of my day was when her Niece came by and told me how much she loved my pie and took pictures of my pie and with me.

**Guava cheese pie**
**cheese filling**
*8oz cream cheese
*3oz powdered sugar
*1oz whole milk
*9oz heavy cream

Whip the heavy cream until stiff but not over whipped, set aside. In a new bowl, mix together cream cheese and powdered sugar until smooth and cream. Add in milk until combined. Scrape down the bowl and mix for another 30 seconds. Fold the whipped cream in to the cheese mixture. Fill the pie crust 2/3rds of the way up with cheese filling (there will be extra). Chill for 2 hours.

**guava filling**
*2c guava juice (I prefer ceres)
*1 lemon
*1 1/2T butter
* 2 1/2 ounces granulated sugar
*.7oz cornstarch
*1 egg yolk

Boil the guava juice down to 1 1/4 c (you can add water if it’s reduced too much). Add the juice of half the lemon, the butter and the sugar to the juice and bring to a boil again. Whisk together the yolk and cornstarch. Temper the juice in the the eggs and place back into the pan. Cook on medium until thick and bubbling. Strain into a bowl, cover the top with plastic wrap and cool in refrigerator. Once cooled, whisk the filling to loosen it up. Spread the filling over the set cheese filling. Keep cold until serving.

Chicken and mushroom pie

Hearty chicken and mushroom filling, with potatoes, carrots and peas, topped with homemade puff pastry.

**Chicken and mushroom pie**

*prepared pie crust
*½ batch puff pastry(http://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html)
*2T 1/2tsp flour
*2T 1/2tsp butter
*1/2 onion, chopped
*8oz potatoes, peeled and cut into 1-inch pieces
*6oz carrots peeled and cut into 1-inch pieces
*10oz cremini mushrooms, stems trimmed, sliced
*1/4c white wine
*1c concentrated chicken brother (see recipe)
*1/2c milk

*2 1/2c Poached chicken (see recipe), cut into 1 inch pieces
*1/2c shelled green peas
*1T chopped parsley
*1T fresh thyme leaves
*1 ½ tsp salt
*1/2 pepper

Roll out puff pastry to be 1 inch wider the the pie tin, refrigerate until firm. Once cooled, using a large bowl as a guide, cut the dough in a circle. Cut a smaller hole in the middle to vent the pie. Refrigerate until needed.

Melt the butter in a large pot. Add onion, potato and carrot. Cooking intil the carrots and potatoes are softened, stirring occasionally 10-12 min. Add the mushrooms and cook until they’re warm. Add the wine, cook for 30 seconds. Add the flour, cook, stirring for 1 min. Add the broth and milk. Cook, stirring until it comes to a simmer, then cook for another 2 to 3 minutes. Add in chicken, peas, parsley and thyme. Season with salt and pepper, adjusting to taste.

Place filling in pie crust (you may have too much, put excess in a oven safe dish and top with puff pastry scraps). Top with cooled puff pastry, brush with egg whites. Bake on a sheet pan at 350 for 45min-1hr.

**poached chicken and concentrated broth**

*6 cups chicken broth
*Half a chicken (1 each breast, thigh and drumstick)

Place chicken and brother in a pot. Bring to a boil, then add a lid and cook for 45 minutes. Remove the chicken and keep cooking the broth until it’s been reduced to 1 cup. Once cool enough to handle, pull all the meat off the bones, discarding the bones and skin. Cut into 1inch pieces.