My Favorite Pie Auction raises $4,455 for the Logan County Fair Foundation

[August 10, 2022]   After the Chili Cook-off on Saturday, August 6th, the annual pie auction was held in the KC Pavilion to raise money for the Logan County Fair Foundation. The seven pies auctioned off this year raised $4,455.

Carlene Carter’s first place apple pie netted the highest bid of the day with $1,500 from a bidder who wished to remain anonymous.



Her second-place cherry pie was purchased for $900.

Her seventh-place peach pie for $65.



Judy Smith’s third place apple pie was purchased for $800 by an anonymous bidder.



Darlene Crider’s fourth place strawberry rhubarb pie was purchased for $950 by an anonymous bidder.

Her fifth-place blueberry pie was purchased by an anonymous bidder for $140.



Mary Johnson’s (right) sixth place blackberry pie was purchased for $100 by an anonymous bidder.

The money raised by these generous bidders will help maintain the Logan County Fairgrounds and keep the fair going. Being able enjoy some delicious pies while raising money for a good cause makes it a win-win situation.

Recipes of the top four pies:

First place Apple Pie baked by Carlene Carter

Crust:
5 cups flour
2 teaspoons salt
1 1/2 cups shortening
1/2 cup cold butter
1 egg
1 tablespoon vinegar
Cold water

Filling:
6 cups apples, peeled and sliced (granny smith and Fuji)
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons flour
Dash salt
1 tablespoon butter
1 tablespoon milk
2 teaspoons turbinado sugar

To make filling:
In a large bowl toss apples with lemon juice. In a small bowl mix together flour, sugar and salt. Toss with apples. Pour into pie crust. Dot with butter. Top with top crust, crimp edges. Vent top. Brush with milk. Sprinkle with sugar.

To make crust:
In a large bowl, mix flour and salt. Cut in shortening. Cut in butter. In a one cup measurer, beat egg, mix in vinegar. Finish filling to 1 cup with cold water. Pour over flour mixture and stir together gently with a fork until it comes together into a ball. Divide into 3 sections. Chill. Makes 3, 2-crust pies.

Roll out pie dough on a lightly floured surface. Line a 9" pie pan.

Bake pie for 40 to 50 minutes at 375 degrees until browned and bubbly.

Second place Cherry Pie baked by Carlene Carter

Crust (Pie dough for 2 crust pie)
5 cups flour
2 teaspoons salt
1 1/2 cups shortening
1/2 cup cold butter
1 egg
1 tablespoon vinegar
Cold water

Filling:
5 cups sour cherries, partially thawed and excess liquid drained
3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon milk
2 teaspoons sugar

To make filling:
In a large bowl, mix together sugar and corn starch. Toss with cherries. Pour into pie crust. Dot with butter. Top with top crust, crimp edges. Vent top. Brush with milk. Sprinkle with sugar.

Bake pie for 40 to 50 minutes at 375 degrees until browned and bubbly.
 

Third place Perfect Apple Pie baked by Judy A. Smith

Fran's Pie Crust:
3 cups flour
1 tsp. salt
1 egg
1 T vinegar
6 T water
1 1/3 cup shortening

Filling:
6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)*
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon ground cinnamon
Dash ground nutmeg
Pastry for 2-crust 9-inch pie
2 tablespoons butter
Set Oven at 400 degrees

To make perfect Apple Pie filling:
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice.
Combine sugar, flour, spices, and dash salt; mix with apples.

Line 9-inch pie plate with pastry.
Fill with apple mixture; dot with butter.
Adjust top crust, cutting slits for escape of steam; seal.
Sprinkle with sugar.
*Or use two 1-pound 4-ounce cans (about 5 cups) pie-sliced apples, drained

To make crust:
Mix flour, salt, shortening, & dash of sugar until crumbly.
Mix well beaten egg, water, & vinegar.
Add liquid to flour mixture.
Mix well to form into dough.
Refrigerate overnight, then roll out.
Makes 3 crusts.

Bake at 400 degrees for 50 minutes or till done.

Fourth place Strawberry Rhubarb Pie baked by Darlene Crider

Pie Crust
3 cups all purpose flour
1/2 cup butter flavor vegetable shortening
Cut together with a fork until it resembles pea size pieces.

Mix together
1 egg, slightly beaten
6 Tb. ice water
1 tsp. vinegar
1 tsp. salt
Filling:
2 cups frozen strawberries, thawed, drained and juice reserved
1 cup granulated sugar
2 tablespoons cornstarch
3 cups chopped frozen rhubarb (partially thawed)
1 prepared pie crust
1 tablespoon milk
1 tablespoon turbinado sugar

Heat oven to 400 degree Fahrenheit.

To make filling:
In a large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk in reserved strawberry juice. Stir into rhubarb and strawberries; spoon into crust-lined 9 inch deep dish pie plate.

Place top crust over filling. Seal, slit top to vent and flute. Brush top with milk; sprinkle with sugar.

To make crust:
Add mixture to flour and shortening mixture. Mix with fork and press into a ball. Divide into two balls. Roll out pie crust. Makes four single pie crusts or 2 double pie crusts.
Bake 50-55 minutes at 400 degrees until browned and bubbly. Cool before serving.

[Angela Reiners]

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