American Pie Council Announces Nation’s Top Amateur and Professional Pie Makers

How sweet it is for the amateur and professional winners of the 2016 American Pie Council National Pie Championships! 

798 pies were entered by competitors who traveled to Orlando, not only for the opportunity to win cash prizes, but also for the camaraderie with other baking enthusiasts to win bragging rights as one of the nation’s top bakers. 

Grace Thatcher, from Delta, Ohio, won $5,000 as the Amateur Best in Show for her “Totally Biscoff Pie.”Grace said she tried to think of something that hadn’t been done before and realized she’d never had a pie that included Biscoff, the tasty airline cookie treat.  Grace’s pie won first place in the open flavor category. 

Grace first competed at the annual event starting in 1997.  After taking a few years off, she began again in 2010.  Last year, her “Nuts About Apple Pie” took first place at the APC National Pie Championships and subsequently won Best in Show at the Ohio State Fair.

The American Pie Council celebrates America’s love affair with pie. For more information, please visit piecouncil.org.

Totally Biscoff Pie

Ingredients: Crust

  • 8.8 oz Biscoff cookies
  • 5T butter

Filling

  • 4Oz cream cheese
  • 1C Biscoff spread
  • 1T heavy cream
  • 1C powdered sugar
  • 1 1/2 C heavy cream whipped

Frosting

  • 1/4C Biscoff spread
  • 4oz cream cheese
  • 3/4C powdered sugar
  • 1/4t vanilla
  • 3/4C whipped cream
  • Truffles
  • 2oz Ghirradelli semi sweet chocolate
  • 1/2T butter
  • 1/4C heavy cream
  • 1/2C Bischoff spread

Instructions: Crust Grind cookies in a food processor until fine crumbs and transfer to a mixing bowl. Heat butter until melted and mix in the crumbs until evenly mixed. Weigh 6oz of crumbs reserving the rest for later. Put the 6oz crumbs in a pie pan and press evenly. Place the extra crumbs on a cookie sheet in a even layer and bake with the crust. Bake at 325 for 8 minutes and let cool completely. Filling Put cream cheese, Biscoff and cream in a stand mixer and mix until completely smooth. Add the powdered sugar slowly until very smooth. In a separate bowl beat heavy cream to stiff peaks. Fold whipped cream into the Biscoff mix and spoon into the pie shell. Sprinkle some of the Biscoff crumbs on top of the pie. Place in refrigerator for at least 2 hours. Frosting Beat Biscoff, cream cheese, powdered sugar and vanilla in a bowl until smooth, fold in whipped cream. Put frosting in a piping bag and pipe 8 circles evenly spaced around the outer edge of the pie. Truffles Place chocolate and butter in a heatproof bowl and microwave in 10 second bursts until chocolate and butter are melted but the bowl is still cool. Mix well, add the Biscoff and mix well again. Heat cream the same way and mix in the chocolate mixture and make sure it is mixed very well. Put truffle mix in a shallow pan in the refrigerator until chilled and workable. Scoop into small balls and roll in the remaining crumbs and place 1 in the center each of the piped circles on the top of the pie. Serve!!

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