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Published: Wednesday, Sept. 12, 2012 2:00 p.m. CDT • Updated: Wednesday, Sept. 12, 2012 2:42 p.m. CDT

We have the winning recipes for the “Make it From Lard” contest that was held on Saturday during this year’s annual Homestead Festival. They sound mighty good. I can’t wait to try some of these recipes!

In the Junior Division, the first-place winner was Brooklyn Lehn and Kai Brown, both from Princeton, with the Caramel Apple Pie II recipe.

Caramel Apple Pie II

1 recipe pastry for a 9-inch double crust deep dish pie

1/2 cup packed brown sugar

1/4 cup butter, melted

1/3 cup all purpose flour

5 cups thinly sliced apples

2/3 cups white sugar

3 tablespoons all purpose flour

2 teaspoons ground cinnamon

1 teaspoon lemon juice

20 caramels, halved

2 tablespoons milk

Preheat oven to 375°. To make taffy: In a small bowl combine brown sugar, melted butter or margarine and 1/3 cup flour. Mix well and set aside. To make apple filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. Spoon half of apple filling into pastry lined deep dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well. (This is very important if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

The second-place winner in the Junior Division was Cole Wright from Bradford.

Cherry Pie

Crust

2 generous cups of flour

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup lard

3 to 4 tablespoons water

Filling

2 1/2 pounds of cherries

1 1/2 cups sugar

1/2 cup sugar

2 tablespoons tapioca

For crust: Mix flour, salt and baking powder in a bowl. Add lard to flour mixture using pastry blender. Then add water and mix. Divide crust in half and roll out on lightly floured pieces of waxed paper. For filling: Mix cherries and 1 1/2 cups sugar and let stand until juicy. Mix 1/2 cup of sugar with tapioca; mix well and pour over cherries and let stand 25 to 20 minutes. Pour cherry mixture in the bottom crust and top with 2 pats of margarine. Put top crust on top of cherries. Rub softened butter on top and sprinkle with sugar. Poke holes in top crust. Bake at 450° for 1 hour. Check and bake until done. I use aluminum foil around the edge of the pie to keep edges from getting to brown.

Going into the Adult Division, Carol Partain from Wyanet was the first-place winner with her apple pie.

Apple Pie

Lard crust

2 cups flour

1 teaspoon salt

2/3 cup lard

1/4 cup Ice water

Filling

9 baking apples, peeled, cored and sliced

3/4 cup sugar

1 1/2 teaspoons apple pie spice

1/4 cup boiled cider

1/4 cup flour

1/8 teaspoon salt

2 teaspoons vanilla

2 tablespoons lemon juice

For crust: Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles form. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and wrap in plastic in refrigerator for 1/2 hour. Roll and place in pie pan. For filling: Mix all the ingredients with a spoon into bottom pie crust. Place top crust on apple mixture. Seal and crimp edges. Brush with milk and sprinkle with sugar. Bake in a 425° preheated oven for 15 minutes. Lower heat to 350° and bake an additional 45 minutes until top is golden brown and filling is tender and bubbly.

Also in the Adult Division, Liz Piacenti from Tiskilwa captured second place with her cranberry cherry pie.

Cranberry Cherry Pie

Crust

3 cups flour

1 1/2 teaspoons salt

1 cup lard

8 to 10 tablespoons milk

Filling

4 cups fresh or frozen drained cherries

1 1/4 cups cherry juice

1 1/4 cups sugar

1/2 teaspoon salt

1/4 cup cornstarch

1/4 cup cherry juice

1 tablespoon lemon juice

1 14-ounce can whole cranberry sauce

1/4 cup sugar

1 teaspoon lemon juice

3 tablespoons tapioca

1/4 teaspoon cinnamon

For crust: Cut lard into flour and salt until small pea size crumbs. Add milk and toss with fork until all flour is moistened. Divide into two balls. Roll out pie dough on lightly floured surface. Line pan. For filling: Combine cherry juice, 1 1/4 cups sugar, salt, lemon juice and cornstarch. Mix well and cook over medium heat until thick. Lower heat and simmer 5 minutes. Pour over drained cherries. Let stand until cooled. Then measure out 20 ounces for pie filling. Set aside. Combine the whole cranberry sauce with 1/4 cup sugar, lemon juice, tapioca and cinnamon. Now combine with cherry pie filling. Let stand 15 minutes. Pour into lined pie pan. Dot with butter. Add top crust. Crimp, cut slits in top. Brush with milk and sprinkle with sugar. Bake 40 to 45 minutes at 400°.

Coming in third place was Judy Ellis from Wyanet with her peach pie.

Peach Pie

Lard crust

3 cups flour

1 teaspoon salt

1 teaspoon sugar

1 cup lard

1 beaten egg

1 tablespoon vinegar

5 to 6 tablespoons ice water

Filling

4 cups sliced peaches

3/4 cup sugar

1 tablespoon margarine

4 teaspoons tapioca

1/4 teaspoon almond flavoring

1/4 teaspoon cinnamon

For crust: Mix dry ingredients in a bowl. Cut in lard with a pastry blender. Mix beaten egg, vinegar and cold water. Pour over dry mixture blend into dry ingredients with fork. Make into 2 balls. Roll out for a two-crust pie. Bake at 425°. Roll out and put one crust in pie pan. For filling: Mix all ingredients in a bowl and let stand for 15 minutes. Pour into crust lined pan. Put on top crust. Seal top crust and flute edges. Dot with margarine; put slots on top to vent. Sprinkle sugar on top crust before baking. Bake at 400° for 40 minutes until browned.

The fourth-place winner in the Adult Division was Pam Friel of Tiskilwa with her fresh raspberry pie.

Fresh Raspberry Pie

Crust

3 cups flour, cold

1 tablespoon sugar

1 teaspoon salt

1 cup lard, cold

2 tablespoon butter cold

1/4 cup water, ice cold

1 tablespoon vinegar, cold

1 large egg

Filling

2 tablespoons flour

2 tablespoons tapioca

1/8 teaspoon salt

1 1/4 cups sugar

4 cups fresh raspberries

1 tablespoon lemon juice

1 tablespoon butter

Bake at 450° for 10 minutes, then lower heat to 350° for 30 to 35 minutes.

Congratulations to all the winners! They all sound like yummy good pies. Hope you’ll try them, and maybe next year, you can enter a pie of your own. Good luck.

If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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