2019 CCEA Annual Meeting Pie Contest Winners
The Cumberland County Extension Association (CCEA) Annual Meeting was held last night at the UMaine Regional Learning Center, in Falmouth due to impending storms. This event is a time when our UMaine Extension Cumberland staff honor outstanding volunteers from all program areas. This year we also celebrated fifty years of the Expanded Food and Nutrition Education Program (EFNEP), and were joined by a good number of past EFNEP staff. Honorees for the night included:
- Friend of Extension – Helen Mohn
- Helen M. Mohn Award – Jeanne Smith
- Outstanding 4-H Program Volunteer – Rachel Domin
- Outstanding Horticulture Volunteers – Bonnie Barthmaier & Priscilla Nicholson
- Outstanding Master Food Preserver Volunteer – Melissa Conner
Once the awards have been handed out we take time to enjoy the fruits of labor made for the Pie Contest sponsored by King Arthur Flour. This year we had seven entries for our contest and each one of them were delicious, creative, and highlighted local ingredients.
This year’s winners were: In third place, “Bourbon Blueberry Peach Pie” by Master Food Preserver and CCEA Board Member, Valerie Jones. In second place, “Black and Blueberry Gallette” by CCEA Board Member, Theresa Kelly. In first place, “Waste Not Want Not Tomato Pie” by Joanne Savoie. Please enjoy a copy of the winning pie recipe below:
Waste Not Want Not Tomato Pie
Recipe Provided by Joanne Savoie
King Arthur Classic Single Pie Crust- Recipe below
1 1/2 lbs. plum and other multicolored (green is ok too) tomatoes, cut in 1/2” slices
1 1/2 cups thin sliced onions, caramelized
2 cloves garlic, minced
2 Tbsp. chopped fresh basil (more is better)
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
3 Tbsp. shredded Parmesan cheese (or Asiago or Romano)
OPTIONAL- 3 slices bacon, cooked and crumbled
PREHEAT OVEN TO 450 DEGREES
- Caramelize the onions.
- Make the pie dough and place in pie pan.
- Slice tomatoes, sprinkle very lightly with salt and set on paper towels to drain.
- Place a layer of tomatoes on the pie dough.
- Top with the caramelized onions.
- Top with the rest of the tomatoes.
- Sprinkle with basil, salt, pepper
- Combine the mayonnaise and cheddar cheese. Spread over pie to within 1” of crust sides
- Sprinkle with Parmesan Cheese (& crumbled bacon if using)
- Bake for 15 minutes in a preheated oven at 450 degrees. Reduce oven to 350 degrees and bake for 20 to 30 minutes or until tomatoes are tender and the pie crust is lightly browned.
King Arthur Classic Single Pie Crust-
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 4 tablespoons (46g) shortening
- 6 tablespoons (85g) unsalted butter
- 3 to 5 tablespoons (43g to 71g) ice water
- Whisk together the flour and salt.
- Add the shortening, working it in until the mixture is evenly crumbly.
- Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
- Add 2 tablespoons of water, and toss to combine.
Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
- Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
- Roll the dough to the size needed (about 12″ for a 9″ pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.
- Yield: one crust for a single-crust pie.