Canfield Fair pie contest

Staff report

Something flaky is headed to the Canfield Fair this year, and it should sweeten the experience for fairgoers.

Those who are adventurous in the kitchen, or just everyday folks who love a good dessert, are welcome to create a new, crowd-pleasing pie recipe and compete in the Karo “Perfect Pie Contest,” which will be new this year. Virtually any dessert pie is welcome, including fruit-filled fantasies, creamy custards, or any delicious mix of ingredients. Pies can be baked or “no bake” recipes.

The first-place winner will receive $100 in cash, second prize is $50, and third place takes home $25. Each winner also will receive an award certificate ribbon and apron.

Pie baking participants will prepare them at home and deliver them to the fair for judging. Entries will be judged equally on taste, (flavor), texture (filling), creativity (originality), and presentation (appearance). Entrants are allowed only one pie in the Canfield Fair contest.

Karo Syrup must be used in the recipe. Light or dark are OK. Other than Karo, the ingredients and preparation methods are wide open.

Contestants can use any type of pie crusts, including pre-made, crumb bottoms or others. Pies without crusts are also acceptable.

Contestants of all ages are welcome to try their hands. This contest is ideal for first-time competitors at the fair, as well as pie-baking enthusiasts.

For contest details and complete official rules, contact the Canfield Fair entry office at 330-533-4107 or visit the contest section of www.canfieldfair.com. For a tasty introduction, try this Caramel Glazed Apple Pie.

CARAMEL GLAZED APPLE PIE

Pastry for double crust pie:

8 cups peeled and sliced cooking apples (about 4 to 6 large).

1/3 cup Karo Dark Corn Syrup

3 tablespoons butter or margarine, melted

3 tablespoons sugar

11/2 tablespoons Argo or Kingsford’s Corn Starch

1 teaspoon Spice Islands Ground Saigon Cinnamon

1/4 teaspoon salt

Caramel glaze:

1/4 cup brown sugar

1/4 cup chopped pecans

3 tablespoons Karo dark corn syrup

2 tablespoons butter or margarine, melted

1 tablespoon Argo or Kingsford’s Corn Starch

Preheat oven to 375 ∞ F. Fit one pie crust into bottom of 91/2-inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute, cut a few slits in the top crust to vent. Place a shallow pan under the pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender .Combine all caramel glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.

Prep time: 20 minutes. Bake time: 55 to 65 minutes.

Makes 8 servings.