Blue Ribbon Poppy Seed Pie
Bakers from different parts of the country share their blue ribbon winning pie recipes with Good Morning America.
Beverly Boettcher of Franklin, Wis., won a blue ribbon at the Wisconsin State Fair for this original pie recipe.
In medium mixing bowl, sift dry ingredients together. Cut in shortening, using pastry blender, until mixture is consistency of cornmeal. Add water and blend well. Shape into ball and refrigerate 1 hour. Roll out on lightly floured surface to fit 9 or 10-inch deep-dish pie plate. Fit into plate, fluting edge, and poke holes all over crust with fork. Bake 10 minutes, until lightly browned. Cool.
In saucepan, combine milk, 1 cup of the granulated sugar, 5 egg yolks, salt and cornstarch. Whisk until sugar is dissolved. Add poppy seeds.
Cook over medium-low heat, stirring constantly once mixture begins to get hot. Cook until thick, about 4 minutes.
Meanwhile, dissolve gelatin in cup water in small bowl, adding more in drops if needed to absorb all of the gelatin powder. Add to cooked mixture. (Gelatin will glob but can be incorporated into custard with a whisk.) Remove from heat and set aside to cool until slightly warm, about 45 minutes. Add 2 teaspoons of the peach extract.
In separate bowl, beat egg whites until stiff. Add cream of tartar and gradually add 1/2 cup of remaining granulated sugar. Fold into cooked filling. Transfer filling into cooled crust. Refrigerate at least 2 hours.
Prepare topping. In bowl, whip cream and remaining 2 teaspoons peach extract, the powdered sugar and remaining 1 tablespoon granulated sugar. Blend. Pipe on top of cooled filling.
Note: Pasteurized eggs are available at many grocery stores. Pasteurized egg whites will take longer to beat. Alternatively, regular egg yolks could be used in the cooked mixture, and pasteurized egg whites (sold in cartons, labeled "for whipping") could be used for the egg white mixture.