Palisade Peach Festival Recipe Contest 2008

Pies and Tarts Category

Grand Marnier Peach and Cranberry Pie

By Bettie Hobbs of Fruita.

Grand prize winner in the pies and tarts category.

4 cups peeled and sliced peaches

2 cups fresh or frozen cranberries (I buy several bags during the holidays and freeze, then to use throughout the year)

1 1/2 GW cups sugar

1/4 cup Hungarian flour

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 teaspoons grenadine syrup

1 tablespoon Grand Marnier

Double pie crust, frozen

1 tablespoon butter

In a large bowl, combine the sugar, flour, cornstarch, salt, and cinnamon. Add fruit, Grand Marnier and grenadine syrup. Toss to mix and let stand for 15 minutes. Roll out pie dough and line 9-inch pie plate, add filling and dot with butter. Roll out remaining dough and top filling with a lattice crust. Bake at 375 degrees for 50–55 minutes. Cool on wire rack.

Peach Pie

By Betty Beidelschsies of Grand Junction.

First place in the pies and tarts category.

Filling:

2 1/2 pound ripe, peeled, sliced peaches 1 tablespoon fine dry white bread crumbs 1 cup sugar dash of salt 2 tablespoon flour, 4 drops almond extract 2 tablespoon butter (cut into bits) Toss peaches with the above ingredients and set aside.

Dough:

3 cups flour

1 cup shortening

1 teaspoon salt

2 eggs beaten with 1 teaspoon vinegar; then add enough water to make 3/4 cup liquid.

Blend together the flour, salt, and shortening. Gently stir egg mixture into the flour mixture. Divide the dough into 2 round pieces; one for the crust and the other for your favorite top. Roll out 1 piece of dough and fit into the pie pan.

Fill the shell with the filling and dot the top with the butter bits. Roll out the second piece of dough for the top. Arrange the lattice cuts strips and press the dough edges together to seal. Then lightly brush the dough with 1 tablespoon water and sprinkle with sugar. Bake at 425 degrees for 20 minutes, then at 375 degrees for 35 to 40 minutes or until the juices are bubbling and the crust is golden brown.

Pretty Palisade Peach Tart

By Karen Ammentorp of Whitewater.

Second prize in the pies and tarts category.

Press in lemon pastry.

Wisk:

1 1/3 cups flour,

1/4 cup sugar

2 teaspoons grated lemon peel.

With your fingers, work in 1 stick of cold butter that has been cut into pieces. When the mixture has no large particles, add 1 egg yolk and stir with a fork. With your hands, work the dough and press it 1 and 1/4 inches up the sides of pan. Bake at 300 degrees for 30 minutes or until golden brown. Let cool.

Creamy filling:

With a mixer, blend 8 ounces cream cheese, 1 cup powdered sugar, 1/4 cup sour cream, and 1 teaspoon vanilla until smooth. Spread into cooled pastry shell and refrigerate.

Pretty fruit:

Peel and slice 5 fresh, ripe Palisade peaches. Sprinkle with lemon juice and lay on paper towels. Decorate the tart with an outer ring of overlapping peaches. You may add a row of raspberries, blueberries, or strawberries. I also used 2 slices of kiwi for the inner circle. Place a strawberry in the center.

Peach glaze:

In a small pot, heat 2/3 cups peach preserves and 1 tablespoon lemon juice. Once boiling, press it through a wire colander with a spoon. Drizzle the syrup over the peaches. Refrigerate until ready to serve.

Peach Pie

By Jan Psenda of Paslisade.

Third prize winner in the pies and tarts category.

Makes 2 pies

2 frozen pie shells – baked according to instructions

1 cup water

1 package peach Jello

1 pint vanilla ice cream

1/2 pint whipping cream, whipped

4 peaches, peeled and sliced thin

Bring water to boil, remove from heat. Add Jello; stirring until dissolved. Cut ice cream into smaller pieces and stir into Jello until melted. Chill until mixture begins to thicken — about 5 minutes. Next, fold in peaches and turn into a cooled baked pie shells. Top with whipped cream and chill for at least an hour before serving.