The Colorado State Fair

FOR IMMEDIATE RELEASE
August 20, 2009
Contacts:
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@ag.state.co.us
Christi Lightcap, Dir. of Communicationas, (303) 239-4190, Christi.Lightcap@ag.state.co.us

Bake a Perfect Pie for the Colorado State Fair in the Pillsbury Refrigerated Pie Crusts Pie Baking Championship

PUEBLO, Colo. – The Pillsbury® Refrigerated Pie Crusts Pie Baking Championship is coming this summer to the Colorado State Fair. Your delicious pie could be the right slice to win cash prizes, gift packages and top honors.

The Pillsbury Refrigerated Pie Crusts Pie Baking Championship is for all ages – from the more seasoned pie makers to the rookie bakers. Past winning recipes have included Mango & Raspberry Pie, a Cherry Chip Pie and a Ginger Apricot Pie.

First place wins a $200 cash prize and a commemorative gift and will also have a chance to win the $1,000 national grand prize, selected after the 2009 fair season from 21 fairs across the country.

To enter the 2009 contest, submit any two-crust fruit pie using Pillsbury refrigerated pie crusts. All entries will be judged based on taste, appearance, creativity, ease of preparation and general appeal.

The contest will be held on Wednesday, September 2, 2009; registration is now open with an entry deadline of Monday, August 31, 2009. It costs five dollars to enter and entry forms can be found at http://www.coloradostatefair.com/index.php?page=competitive_special_contests or by calling the General Entry office at (719) 404-2080.

The 2009 Colorado State Fair runs from August 28 – September 7, 2009. For more information, visit www.coloradostatefair.com.

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This Merry Cherry Plum Berry Tart earned grand prize honors in the 2008 Pillsbury® Refrigerated Pie Crust Championship. The recipe was the Kansas State Fair first place winner, created by Denise Pounds.
Photo available by emailing Christi.lightcap@ag.state.co.us

Pillsbury® Refrigerated Pie Crust Pie Baking Championship
Pillsbury® Merry Cherry-Plum-Berry Tart

Crust and Topping
1 box (15 oz) Pillsbury® refrigerated pie crusts
1/4 cup chopped almonds
3 tablespoons turbinado sugar
Filling
1/2 cup dried cranberries
1/2 cup dried cherries
3/4 cup amaretto
1 1/4 cups fresh blueberries
2 plums, cut into pieces
1 1/2 tablespoons cornstarch
White Amaretto Truffle Sauce
2 oz white vanilla baking chips (1/3 cup)
1/2 cup whipping cream
2 tablespoons amaretto

1. Heat oven to 425°F. Let 1 pie crust stand at room temperature 15 minutes to soften; unroll crust into 9-inch tart pan. Lightly press crust into fluted edge of pan. Run rolling pin across top of pan to cut off excess crust. Prick side and bottom of crust with fork. Bake 10 minutes. In 2-quart saucepan, heat dried cranberries, dried cherries and 3/4 cup amaretto over medium heat 5 minutes. Add blueberries and plums. Cook 15 minutes longer. Stir in cornstarch. Pour into partially baked crust.
2. Remove remaining pie crust from refrigerator. Chop cold crust into small pieces, adding almonds and sugar while chopping, to make crumbly topping. Sprinkle over filling. Bake 30 to 35 minutes. Cool 15 minutes.
3. Place baking chips in medium bowl; set aside. In 1-quart saucepan, heat cream over low heat. As soon as bubbles form around edge of pan, remove from heat; pour warm cream over baking chips in bowl. Stir until chips are melted and completely smooth. Stir in 2 tablespoons amaretto. Refrigerate 1 hour, stirring every 15 minutes. Stir sauce well before serving. Drizzle each serving with about 2 tablespoons amaretto sauce. Cover and refrigerate any remaining pie and sauce.

8 servings