Best County Fair Pie Recipes

COUNTY FAIR PIE

Steps:

• In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.

COUNTY FAIR PIE

Steps:

• in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
• stir in nuts and chips.
• pour into pastry shell.
• bake at 325 degrees for 1 hour or until golden brown.
• cool on a wire rack for 1 hour.
• store in refrigerator.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

COUNTY FAIR CHOCOLATE PIE

Steps:

• 1. FOR THE PIE FILLING: Combine sugar, cocoa powder, and salt in a medium saucepan. Set aside.
• 2. Combine milk and egg yolks, whisking thoroughly. Stir egg/milk mixture into dry ingredients well, then drop in butter.
• 3. Cook mixture over medium heat, stirring CONSTANTLY till mixture thickens and boils. (just keep stirring...it will eventually thicken!)
• 4. Remove from heat and stir in vanilla.
• 5. Pour evenly into pre-baked pie shell. Set on cooling rack while you prepare the meringue topping.
• 6. FOR THE MERINGUE TOPPING: Moisten corn starch with a small amount of cold water in a medium saucepan. Not too runny, but there should be no dry corn starch.
• 7. Stir the boiling water into the moistened corn starch.
• 8. Cook over medium heat until thick and clear. (Be patient, it will happen.) Set pan aside and let thickened corn starch cool.
• 9. Beat egg whites in a chilled bowl until soft peaks are formed. Add salt, then add sugar gradually, beating briefly between additions.
• 10. Beat in the cooked and cooled corn starch mixture until meringue forms stiff peaks.
• 11. Spoon over cooled (or nearly cooled) pie, swirling artfully into delicate peaks. Brown in oven set to 375 F, keeping a constant watch as it can burn quickly.
• 12. Remove from oven and allow to cool completely before chilling in refrigerator.
• 13. To serve, grate milk chocolate over pie before cutting. Keep covered and store in refrigerator.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes., Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken., Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, cut stars from remaining pastry, using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze.
• To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning. Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.
• Bake at 375° 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.

COUNTY FAIR BANANA CREAM PIE

Steps:

• For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
• Place in bowl with other crust ingredients and mix until well blended.
• Divide in half and press into the bottom of 2 pie pans.
• Chill 30 minutes.
• Bake the pie crusts for 25 minutes at 350 degrees.
• Cool completely.
• For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
• Stir frequently.
• Remove from heat and cool,then stir in vanilla.
• Divide between cooked pie crusts and spread evenly.
• For Filling: Heat milk in a medium size saucepan over medium heat to scald.
• Beat the egg yolks and gradually add sugar.
• Then beat in flour.
• Gradually stir in hot milk.
• Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk). The mixture will lump as it begins to thicken.
• Bring the mixture to a boil and boil 1 minute, stirring constantly.
• Remove from the pan from heat and continue to stir until the mixture is smooth.
• Then, beat in butter and optional rum.
• Cool to room temperature.
• Peel the bananas, slice very thin and toss with lemon juice.
• Whip 1 cup of the cream until it is firm but not stiff.
• Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
• Fill the pastry shells with banana cream and smooth to even.
• Beat remaining cream until stiff.
• Spoon around edge of the pies and sprinkle with chopped pecans, if desired.