Three Blue Ribbon Winning Pie Recipes

ByABC News via logo

Sept. 28, 2004 -- Three bakers from different parts of the country share their blue ribbon winning pie recipes with Good Morning America.

Poppy Seed Cream Pie

Beverly Boettcher of Franklin, Wis., won a blue ribbon at the Wisconsin State Fair for this original pie recipe.

• 1 1/2 cups milk

• 1 1/2 cups and 1 tablespoon granulated sugar (divided)

• 5 pasteurized eggs, separated (see note)

• 1/4 teaspoon salt

• 2 tablespoons cornstarch

• 1/4 cup poppy seeds

• 2 envelopes unflavored gelatin

• 1/4 cup water

• 4 teaspoons peach extract (divided)

• 1/2 teaspoon cream of tartar

• 1 cup whipping cream

• 4 tablespoons powdered sugar

Prepare crust.

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 ( 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.

Makes 8 servings.

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.


• 1 1/2 cups flour

• 1/4 teaspoon salt

• 3/4 of one stick premeasured butter-flavored Crisco

• 4 to 5 tablespoons cold water

Preheat oven to 450 degrees.

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.

Grandma's Rhubarb Custard Pie

This classic pie recipe won Mary Lentz of Springfield, Ill., a blue ribbon at the Illinois State Fair.

Two-Crust Pastry

• 2 cups flour

• 1/4 teaspoon salt

• 2/3 cup butter-flavored shortening

• 5 tablespoons cold water


• 3 eggs, beaten slightly

• 3 tablespoons milk

• 4 cups cut-up pink rhubarb

• 2 cups sugar

• 1/4 cup flour

• 3/4 teaspoon nutmeg

• 1 tablespoon butter

Pastry: Measure flour and salt into bowl. Cut in shortening. Sprinkle in water. Continue to cut until dough is moistened. Divide dough in half. Roll out 1 top and 1 bottom crust.

Filling: Mix together eggs and milk. Set aside. Microwave the rhubarb (fresh: 3 minutes, frozen: until soft). Add the rhubarb, sugar, flour and nutmeg. Mix both mixtures together and pour into prepared pastry. Dot with butter before putting on top crust.

Seat top crust to bottom by moistening rim of bottom crust with water. Press crust together by pinching around the edge. Cut vent holes into the top crust. Bake at 375 degrees for approximately 40 minutes.

Serves 6 to 8.

Lemon Chess Pie

Kenneth Blow from Porstmouth, Va., won a blue ribbon for this lemon pie recipe at the Virginia State Fair.

• 3 whole eggs

• 1 cup sugar

• 4 tablespoon butter, melted

• 1/4 cup cream

• 4 tablespoon lemon juice

• 1 tablespoon grated lemon rind

• one unbaked 9 inch pie crust

Preheat oven to 350 degrees. Beat eggs and sugar together for 2 minutes. Add butter and cream; beat for 2 more minutes. Add lemon juice and rind, mix well. Pour into crust and bake 30-40 minutes, until top is medium brown and jiggling at the middle third of the pie. It will set up completely as it cools.

Serves 6.

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