There aren’t many things in the world our newspaper staff loves more than pie. And with fall in full swing, and Thanksgiving just around the corner, we wanted to give you—our loyal readers—a chance to practice baking your favorite pastry-based, filling-stuffed, savory or sweet dishes. Join us tonight at Broken Top Bottle Shop at 7 pm for tips from the newly opened Foxtail Bake Shop about holiday baking and to taste our favorite submitted pie recipes.
After a rigorous judging process (i.e. our staff and guest judges eating pie), we will choose our favorite pie in Central Oregon and award them a $50 gift certificate to Three Creeks Brewing in Sisters, and have their recipe printed in the Source!
Join the event of Facebook here! Below is last year’s winning recipe by Wendy Merideth who explained, “This recipe was passed to me from the great granddaughter of the original Pabst brewing family. She was my roommate in veterinary college. It has often been a crowd pleaser.”
The Pabst Apple Pie
Preheat oven 375°F
The filling:
2 tablespoons flour
Enough Granny Smith apples to fill a pie, peeled and sliced thickish
1/2-3/4 cup sugar, depending on your sweet tooth
zest of lemon
1 1/2 teaspoons cinammon
1/2 teaspoons nutmeg
pinch of cloves
2 tablespoons unsalted butter (melted)
1 large egg.
Combine apples, butter, and egg. Mix dry ingredients and add to wet ingredients. Fill crust. Bake for 1 hour. Eat with ice cream for obvious reasons. Wah-lah!
This article appears in Oct 16-22, 2014.
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