Winning recipe

SFlbWinning recipe

Sharon Epps of Youngstown was the first-place winner in the Karo Corn Syrup “Perfect Pie Contest” at this year’s Canfield Fair. Here is her winning recipe:

APPLE PIE

Filling:

5 apples

1 cup rhubarb

1/3 cup strawberries

1/4 teaspoon cinnamon

1/4 teaspoon almond extract

3 tablespoons cornstarch

1/2 cup sugar

1/2 cup brown sugar

1/3 cup Karo Syrup

Crust:

2 cups flour

1/2 cup shortening

1 teaspoon salt

2 tablespoons butter

4-6 tablespoons ice water

For filling: Core, peel and slice apples. Dice rhubarb and mash strawberries. Combine all ingredients. Let stand for two hours.

For crust: Combine flour and salt. Cut in shortening and butter with pastry cutter. Add water and stir with fork until dough is formed. Divide dough in half. Roll out dough and place one half in the bottom of a 10-inch pie pan. Add pie filling and top with second half. Seal edges. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for 30-35 minutes until golden brown.

Pie can be garnished with extra dough cutouts. Brush cutouts with a mixture of a small amount of food coloring and egg yolk.