The Bake Sale
Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream.
It's free to register, but please RSVP in advance!
The Pie Contest
Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.).
For one pie, the entrance fee is $5. To enter both categories, or two varieties in one category, the fee is $8. Saul students may enter for FREE! Payment is required on or before the day of the event. Credit card payments are accepted here. Cash or checks (made out to Weavers Way Farms) can be dropped off at the farm Tuesdays and Fridays between 2 and 6 p.m., in an envelope marked “Pie Contest,” or you can pay when you drop off your pies on Oct. 15.
The Pie Contest is open to all. Please register here. Saul students compete for free and can register here.
Judging
Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize.
What Do I Do?
• Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.) • Please make sure all pie pans are recyclable, as we cannot be responsible for returning them. • No frozen or warm pies, please. Pies must be ready for cutting and distribution. • If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated! • For the Pie Contest: o The pie should be sliced into eight equal pieces for judging. o Standard-sized, round pies only. o Pies that arrive after noon on Oct. 15 will not be judged. |
Showing posts with label pie contest. Show all posts
Showing posts with label pie contest. Show all posts
Monday, September 12, 2016
Harvest on Henry 2016 Bake Sale and Pie Contest
Monday, October 22, 2012
Pie Contest Results
Traditional Fruit
1st - Joanna Sinclair (Apple Raspberry Pie)
2nd - Jen May (Caramel Apple Pie)
3rd - Kate Plusi (Apple Crumb Pie)
1st - Joanna Sinclair (Apple Raspberry Pie)
2nd - Jen May (Caramel Apple Pie)
3rd - Kate Plusi (Apple Crumb Pie)
"Other" Pies
Equal 1st - Nicole Cournoyer (Meat "cheeseburger" Pie)
Equal 1st - Beige Berryman (Maple Pumpkin Pie)
Equal 1st - Nicole Cournoyer (Meat "cheeseburger" Pie)
Equal 1st - Beige Berryman (Maple Pumpkin Pie)
2nd - Liam Spady - Saul Student -
(Sweet Potato with Apple Pie)
We are still looking for contestants to
enter the pie baking contest. Read an interview with one of our winners from
last year, Beige, to get inspired!
Congratulations on being a winner at last
years’ “Harvest on Henry” Pie Bake-Off!
We were hoping to ask you a few questions about your experience – and
how your life has changed since that time:
What did you bake at last years’ Pie
Bake-Off that led to you being a winner?
A delicious apple pear praline pie.
Was this your first Pie Bake-Off?
Yes! I made a practice pie, plus the two submitted pies, because
I was so nervous about entering a food contest for the first time.
How did you learn how to bake?
I learned by trial and error methods from my mom who bakes a
little, and scrapes burnt remains into the trash a little.
What is your favorite type of pie and what
is the perfect accompaniment to go with it?
Rhubarb pie with coffee.
How has your life changed since winning last
years’ Pie Bake-Off?
I am now confident in my pie
crust making abilities, an important life-skill that has the unique capability
to change your life, and the lives of those around you, for the sweeter.
Yes, if I can enter the same recipe.
Any tips for keen pie-makers out there
thinking about entering the event this year?
Give the good looking pie to
the judges, give the not-so-perfect one to the stand for selling (those people
don’t vote)!
Any tips for the organizers of the Pie
Bake-Off this year that could make the event run even more smoothly?
Keep up the good work, I can tell the organizers love fall as
much as I do.
Call to Borrow Tents for
Harvest Festival
We are looking to
borrow “pop-up” or shade tents for the Harvest on Henry Festival October 20th.
If you have one that we can borrow, please contact Nancy Dearden at nancy.dearden@verizon.net. We appreciate your generosity!
Harvest on Henry Update
Do not miss the second annual Henry Got Crops! CSA Harvest
Festival on Saturday, October 20, from 1-4 PM. The venue will be the
farm. Please park on Henry Avenue. This event will be a joint venture of
Saul and Weavers Way Coop. An autumnal good time will be guaranteed! Check us out on facebook: http://www.facebook.com/HenryGotCrops And don’t forget about to register for our famous PIE BAKE OFF!
For those generous souls who donate $100 or more to the Tractor Fundraiser, you
will automatically be entered to win a spot at the judges table in the Pie
Bake-Off. In order to go into the competition to be selected as our “Mystery
Judge”, please make your donation of $100 or more by October 12 – and we will
be in touch to let you know if you have been randomly picked to be a part of
our judging panel.
To donate to the Tractor Fundraiser,
please go to:
http://weaversway.coop/index.php?page=tractor-fundraiser
To sign up to this years’ Pie
Bake-Off, please go to:
http://tinyurl.com/HGCPie or pick up a registration form at Henry
Got Crops.
Sunday, October 16, 2011
CJ Tierney's Apple Pear Fig Cranberry Pie
Ingredients/Directions:
CRUST:
1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 tablespoons cold unsalted butter, cut into cubes
3 table spoons ice cold water
1 table spoon lemon juice
Put flour, sugar, and salt in bowl, stier to combine. put the bowl in the freezer for about 10 minutes. Add the butter to flour mixture and evenly coat it. Use mixer to make the mixture crumbly and coarse. stir water and lemon juice together. add to flour and butter mixture until dry ingredients are moist. press into a six inch disk and put into refridgerater for about 1 hour. roll out the dough enough to fit the pan. line the pan with the dough and cut off excess edges. place into fridge for another 30 minutes.
WALNUT CRUMB TOPPING
Ingredients:
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup walnuts chopped coarsely
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
6 tablespoon melted unsalted butter
Mix flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. stir in butter until the texture is crumb like. put in fridge until ready to use.
FRUIT FILLING
Ingredients:
1 cup dried figs
4 small apples, cored, peeled and sliced
4 pears, cored, peeled, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Remove stem from figs and boil figs in 1 cup of water for about five minutes. drain and wait until cool enough to handle. slice figs into 4 or 5 pieces and put into large bowl. add apples, pears and cranberries. seperatly add sugar and cornstarch together. then add mixture to fruit and toss until fruit is evenly coated. Set oven to 375.
Place fruit filling into pie crust. cover with walnut crumb topping. bake for about 60-75 minutes or until crumb is golden , the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierce by a skewer.
CRUST:
1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 tablespoons cold unsalted butter, cut into cubes
3 table spoons ice cold water
1 table spoon lemon juice
Put flour, sugar, and salt in bowl, stier to combine. put the bowl in the freezer for about 10 minutes. Add the butter to flour mixture and evenly coat it. Use mixer to make the mixture crumbly and coarse. stir water and lemon juice together. add to flour and butter mixture until dry ingredients are moist. press into a six inch disk and put into refridgerater for about 1 hour. roll out the dough enough to fit the pan. line the pan with the dough and cut off excess edges. place into fridge for another 30 minutes.
WALNUT CRUMB TOPPING
Ingredients:
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup walnuts chopped coarsely
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
6 tablespoon melted unsalted butter
Mix flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. stir in butter until the texture is crumb like. put in fridge until ready to use.
FRUIT FILLING
Ingredients:
1 cup dried figs
4 small apples, cored, peeled and sliced
4 pears, cored, peeled, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Remove stem from figs and boil figs in 1 cup of water for about five minutes. drain and wait until cool enough to handle. slice figs into 4 or 5 pieces and put into large bowl. add apples, pears and cranberries. seperatly add sugar and cornstarch together. then add mixture to fruit and toss until fruit is evenly coated. Set oven to 375.
Place fruit filling into pie crust. cover with walnut crumb topping. bake for about 60-75 minutes or until crumb is golden , the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierce by a skewer.
Tara Howley's Molasses Squash Pie
Ingredients:
• Double Crust Recipe (makes enough for 2 pie crusts)
• 2 1/2 cups of unbleached all purpose flour
• 2 very cold sticks of butter, cubed
• 2 tablespoons sugar
• Generous pinch of sea salt
• Approximately 5-6 tsps. of ice water and 1-2 tsps. of ice cold vodka
In a food processor, gradually pulse the cold cubes of butter into the flour, sugar, and salt.
When all the butter is in, and the texture of the flour is a bit sandy, start adding the water and vodka until it comes together. Don't go overboard on the vodka, as we are sometimes wont to do. It will make the crust too crumbly to roll. But what little you do use will make the crust very tender. Just eyeball it.
Split the dough ball in half and roll out one half on a large piece of floured parchment paper (save the other half in the fridge for another pie).
Roll the crust into a pie dish and trim the edges so about 1/4 inch is hanging off the rim.
Flute the edges to make it look pro. Place in fridge as you prepare the squash filling.
• Squash Filling
• 1 Butternut Squash, cubed
• 2 organic, free range eggs
• 1 1/2 cups evaporated milk
• 2/3 cup organic raw sugar
• 1/2 cup molasses
• 1 1/2 tsps. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. all spice
• 1/2 tsp. sea salt
1. Preheat oven to 425 degrees. Spread out cubed squash on a baking sheet and bake until nice and soft - about 45 minutes.
2. Let squash cool a bit and then either mash by hand or puree in a food processor until smooth (mashing by hand is more rustic, pureeing makes it silkier). Set aside.
3. In a large mixing bowl or stand mixer, whisk eggs and evaporated milk.
4. Whisk sugar, spices, and 9. and salt into eggs and milk.
10. Add squash to milk/egg mixture and whisk well.
11. Place the pie crust on a cookie sheet and dump the squash mixture into the crust.
12. Bake in a 375 degree oven until firm-ish in the center - about 50 minutes.
13. Cool thoroughly before serving.
• Double Crust Recipe (makes enough for 2 pie crusts)
• 2 1/2 cups of unbleached all purpose flour
• 2 very cold sticks of butter, cubed
• 2 tablespoons sugar
• Generous pinch of sea salt
• Approximately 5-6 tsps. of ice water and 1-2 tsps. of ice cold vodka
In a food processor, gradually pulse the cold cubes of butter into the flour, sugar, and salt.
When all the butter is in, and the texture of the flour is a bit sandy, start adding the water and vodka until it comes together. Don't go overboard on the vodka, as we are sometimes wont to do. It will make the crust too crumbly to roll. But what little you do use will make the crust very tender. Just eyeball it.
Split the dough ball in half and roll out one half on a large piece of floured parchment paper (save the other half in the fridge for another pie).
Roll the crust into a pie dish and trim the edges so about 1/4 inch is hanging off the rim.
Flute the edges to make it look pro. Place in fridge as you prepare the squash filling.
• Squash Filling
• 1 Butternut Squash, cubed
• 2 organic, free range eggs
• 1 1/2 cups evaporated milk
• 2/3 cup organic raw sugar
• 1/2 cup molasses
• 1 1/2 tsps. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. all spice
• 1/2 tsp. sea salt
1. Preheat oven to 425 degrees. Spread out cubed squash on a baking sheet and bake until nice and soft - about 45 minutes.
2. Let squash cool a bit and then either mash by hand or puree in a food processor until smooth (mashing by hand is more rustic, pureeing makes it silkier). Set aside.
3. In a large mixing bowl or stand mixer, whisk eggs and evaporated milk.
4. Whisk sugar, spices, and 9. and salt into eggs and milk.
10. Add squash to milk/egg mixture and whisk well.
11. Place the pie crust on a cookie sheet and dump the squash mixture into the crust.
12. Bake in a 375 degree oven until firm-ish in the center - about 50 minutes.
13. Cool thoroughly before serving.
Georgia's Italian Cheese Pie
Ingredients:
Crust
3 cups flour
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
dash salt
2 tsp baking powder
1/2 cup water
Filling
3 lbs ricotta
2 cups sugar
sprinkle of flour
8 eggs
1/2 cup rum (I think spiced rum is best)
2 tsp cinnamon
8 oz dark chocolate chips
dash lemon
2 tsp vanilla
Directions:
Make dough 30 minutes to an hour in advance and chill. To make dough mix everything together in stand mixer or food processor (or by hand). Form into a ball and wrap with seran wrap. Chill for at least 30 minutes.
Preheat oven to 350 degrees. Cut dough into three equal pieces. Roll two out for the bottom crusts and place them in pie plates. Sprinkle about half of the chocolate chips into each crust and spread evenly.
Mix filling (again in either a stand mixer, food processor or by hand - this is not a delicate filling) and pour half into each pie plate.
Roll out the last third of dough and use it to make a lattice on each pie and finish as you wish. I like a thin lattice so that much of the surface is open faced.
Bake for about an hour until golden and the middle of the pie looks cooked (you can also test it with a knife to make sure it comes out clean).
Crust
3 cups flour
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
dash salt
2 tsp baking powder
1/2 cup water
Filling
3 lbs ricotta
2 cups sugar
sprinkle of flour
8 eggs
1/2 cup rum (I think spiced rum is best)
2 tsp cinnamon
8 oz dark chocolate chips
dash lemon
2 tsp vanilla
Directions:
Make dough 30 minutes to an hour in advance and chill. To make dough mix everything together in stand mixer or food processor (or by hand). Form into a ball and wrap with seran wrap. Chill for at least 30 minutes.
Preheat oven to 350 degrees. Cut dough into three equal pieces. Roll two out for the bottom crusts and place them in pie plates. Sprinkle about half of the chocolate chips into each crust and spread evenly.
Mix filling (again in either a stand mixer, food processor or by hand - this is not a delicate filling) and pour half into each pie plate.
Roll out the last third of dough and use it to make a lattice on each pie and finish as you wish. I like a thin lattice so that much of the surface is open faced.
Bake for about an hour until golden and the middle of the pie looks cooked (you can also test it with a knife to make sure it comes out clean).
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