Judge Arthur Brennan (left) and AOC’s Bill Sanuth (right) sample and judge the entries at Hillsborough County Superior Court North’s “Pie Bake Off” on February 17, 2006.
Retired Superior Court Judge Frederick D. Goode’s love of pies was the inspiration for “bake off” contests held by the staff at Hillsborough North Superior Court in the early 1990s. Recently, in an effort to boost morale in their very busy court, the staff at Hillsborough North decided to revisit the idea. The 13 entries, ranging from dessert pies to Chinese Pie and Quiche, were judged on taste, texture and appearance by Superior Court Judge Arthur Brennan and the AOC's Bill Sanuth, a good friend of Hillsborough North.
The scores were close, but in the end Paulette Asselin’s Apple, Cranberry and Pecan Pie prevailed.
The next highest vote-getters were (in order) Anne Fitzpatrick, Toffee Apple Pie (note: this was her 1st Pie ever!!!); Beverly Derome, Banana Cream Pie drizzled with Chocolate; Jacqueline Johnson, Very Attractive Citrus Cream Pie; and Michelle Trisciani, the Mince Meat(less) Pie.
Here’s Paulette Asselin’s prize winning recipe:
Apple, Cranberry and Pecan Pie
Print this recipe
Makes 8 servings
Prep: 30 Minutes
Bake: 50 Minutes
2 ¼ cups all-purpose flour
¾ teaspoon salt
2/3 cup shortening
7-8 tablespoons cold water
½ cup dried cranberries and ½ cup chopped pecans
6 cups baking apples, peeled, cored and thinly sliced (Rome, Jonathan, Golden Delicious, or Granny Smith)
¾ cup sugar
3 tablespoons all-purpose flour
1 teaspoon apple pie spice
¼ teaspoon salt
1/3 cup half-and-half or light cream
half-and-half or light cream
- Preheat oven to 375 degrees F. Stir together the 2 ¼ cups all-purpose flour and ¾ teaspoon salt. Using a pastry blender, cut shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide in half. Form each half into a ball.
- On lightly floured surface flatten 1 dough ball. Roll from center to edges into 12 inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.
- For filling, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
- In a small bowl combine the ¾ cup sugar, the 3 tablespoons flour, apple pie spice, and ¼ teaspoon salt. Stir in 1/3 cup half-and-half or cream. Pour over fruit.
- Roll the remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim ½ inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with additional half-and-half or light cream. Sprinkle with some sugar. To prevent over-browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack. Makes 8 servings.