2021 Fair

Page 322 2021 Logan County Fair Lincoln Daily News July/August 2021 SATURDAY, AUGUST 7, 2021 By Angela Reiners Pina Colada Pie (10 inch pie) Baked by Kris Stiefvater Bake at 350 degrees for approximately 65 minutes total. Ingredients: 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 of cold water Filling: 5 cups of 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 flour + 3 TBSP ¼ tsp salt 1 cup sweetened coconut + 2 TBSP ¼ cup brown sugar + 3 TBSP 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). Continued p