My favorite pie auction raises $3,025 for Logan County Fair Foundation
Recipes included for top four pies

[August 10, 2021]  After the Chili Cook-off on Saturday, August 7th, the annual pie auction was held in the KC Pavilion to raise money for the Logan County Fair Foundation. This year, the seven pies auctioned off raised $3,025.

The first pie up for bidding was by Judy Smith’s apple pie, which was purchased by Wayne Hanner for $500 (not pictured).

Next up was Joseph Dahmm’s Dahmm good apple pie, which was purchased by Janet Estill for $200.

Ann Cattterson’s Southern Pecan bliss pie was purchased by Karen Conn for $325.

Catterson’s fourth place Myer’s cherry pie was purchased by Larry Stanfield for $200.

Her third place apple crumb pie was purchased by Sheley Trucking for $350.

Kris Stiefvater’s second place Pina Colada pie was purchased by Dave Opperman for $350.

Stiefvater’s first place cherry amaretto pie was purchased by Lincoln Land Catering for $1,100.

These generous bidders who assist in raising money to help keep the Logan County Fair going will be able enjoy some delicious pies. It is a win-win situation.

[Angela Reiners]

RECIPES OF TOP FOUR PIES

Cherry-Amaretto Pie (10 inch pie)
(recipe by Curtis Stone with some modifications)
Baked by Kris Stiefvater
Bake at 350 degrees for approximately 60 minutes.

CRUST:

1 ½	cups	all-purpose flour
½	tsp	sugar
¼	tsp	salt
½	cup	(one stick) of cold butter (cut into small pieces)
¼	cup	cold water

FILLING

10	cups	black cherries (pits removed, chopped into fourths)
1	cup	sugar
1	tsp	cinnamon
½	tsp	salt
6	TBSP	cornstarch
½	cup	amaretto liqueur
1	TBSP	butter
1-2	TBSP	milk
1-2	TBSP	sugar

To make filling: place cherries (pits removed, chopped into fourths), sugar, cinnamon, salt, cornstarch and amaretto into a saucepan. Cook over low heat until mixture has thickened, stirring occasionally (approximately 10-15 minutes). Set aside and allow to cool completely.

While filling is cooling, make dough for the crust. You may be able to stretch out one batch to make the bottom crust and still have enough strips for a lattice top, or you can double the recipe to have enough for a full top and bottom crust.

To make crust: mix flour, sugar and salt in a medium sized bowl. Cut a cold stick of butter into small pieces, then combine with flour mixture using a pastry blender (or two knives) until mixture resembles coarse meal. Add cold water and mix with a large spoon first, then use hands to continue mixing until a dough is formed and the dry ingredients are all incorporated.

Flour a surface and rolling pin and roll dough into a disk large enough to fit your pie pan. Carefully roll dough around rolling pin and unroll into pie pan. Gently press dough into the pie pan and trim any excess from the edges.

Place filling into bottom crust (you will probably have some extra filling). Cut 1 TBSP of butter into small pieces and scatter over the top of the filling. Roll the excess dough and cut into strips using a pizza cutter—form lattice top crust. Trim any excess dough from lattice strips. Press lattice ends together with the edges of bottom crust and crimp dough around the edge of the pie (using either your finger or a fork). Lightly brush the lattice with milk and sprinkle with sugar.

Bake at 350 for approximately 60 minutes or until the crust is golden brown and the filling is bubbling. I used a pie shield (can also use foil) for the edges of the crust for the first 40 minutes of baking, then removed it for the last 20 minutes to allow the crust to brown. (You can also use a full top crust. Just make sure to cut a few slits into the top crust for the steam to escape).

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Pina Colada Pie (10 inch pie)
Baked by Kris Stiefvater
Bake at 350 degrees for approximately 65 minutes total.
 

CRUST:

1 ½	cups	all-purpose flour
½	tsp	sugar
¼	tsp	salt
½	cup	(one stick) of cold butter (cut into small pieces)
¼	cup	cold water

FILLING

5	cups	fresh pineapple (about one pineapple) cut into pieces
1	cup	sugar
1		cinnamon stick (2 ½ inches)
5	TBSP	cornstarch
1	cup	water

TOPPING:

¾	CUP	+ 3 TBSP flour
¼	tsp	salt
1	cup	+ 2 TBSP sweetened coconut
¼	cup	+ 3 TBSP brown sugar
1		stick unsalted butter (at room temperature) cut into small pieces

Pina Colada Pie instructions

To make filling: place pineapple pieces, sugar and cinnamon stick into a saucepan over low heat, stirring occasionally. In a small bowl, add cornstarch mixture to the saucepan and continue to cook over low heat until the mixture has thickened (approximately 10-15 minutes). Set aside and allow to cool completely. Remove the cinnamon stick and discard.

While filling is cooling, make dough for the crust.

To make crust, mix flour, sugar and salt in a medium sized bowl. Cut a cold stick of butter into small pieces, then combine with flour mixture using a pastry blender (or two knives) until mixture resembles coarse meal. Add cold water and mix with a large spoon first, then use hands to continue mixing until a dough is formed and the dry ingredients are all incorporated.

Flour a surface and rolling pin and roll dough into a disk large enough to fit your pie pan. Carefully roll dough around rolling pin and unroll into pie pan. Gently press dough into the pie pan and trim any excess from the edges. Crimp dough around the edge of the pie (using either your fingers or a fork). Add filling to the crust. Cover the edge of the crust with a pie shield or foil. Bake at 350 for 20 minutes. While pie is baking, make topping.
 

To make topping: place flour, salt, coconut and brown sugar in a medium bowl and mix well. Add the butter (cut into small pieces) and use a pastry blender (or two knives) to incorporate the butter into the mixture until it is crumbly. Carefully remove the pie from the oven and add enough topping to cover the surface of the pie. Remove pie shield or foil. Bake pie for approximately 45 more minutes (or until the crust and the topping are golden brown).

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Apple Crumb Pie
Baked by Anna J. Catterson

INGREDIENTS

5 -7		tart apples
½	cup	sugar
1	tsp	cinnamon
½	cup	sugar
¾	cup	flour
1/3	cup	butter

Instructions:

Pare apples and arrange in unbaked pie shell. Combine ½ cup sugar with the cinnamon. Sprinkle over apples. Combine another ½ cup sugar with the flour and cut in the butter until crumbly. Sprinkle over apples. Bake in hot oven at 400 degrees for 40 minutes or until done. Cool.

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Myers Cherry Pie
Baked by Anna J. Catterson

INGREDIENTS

¾	cup	juice from cherries
¾	cup	sugar
1 ½	TBSP	quick cooking tapioca
		One 1 pound 4 oz. can or 2 cups pitted tart red cherries well drained
		Red food coloring
3 or 4	drops	almond extract
		Dash of salt
		A pastry for an 8” lattice top pies
1	TBSP	butter

Combine first seven ingredients and let stand for 20 minutes. 

Line an 8” inch pie plate with pastry and fill with cherry mixture.  Dot with butter.  Adjust latticed top and seal.  Bake at 400 for 50 to 55 minutes.