Peach Cook-Off winners share recipes
The first-place winners of the 2010 Chilton County Peach Festival Cook-Off are ready to share their recipes with their friends and neighbors in Chilton County.
The adult division winner was Carolyn Prokopyk of Clanton, who entered a plateful of fried peach pies. The youth division winner, Anne Elizabeth Walton of Birmingham, prepared a peaches and cream pie for the competition. Walton has family members who are residents of Chilton County.
Following are the winning recipes that took the blue ribbons in this year’s Peach Cook-Off. The annual event, which was held June 19 at Thorsby First Baptist, is sponsored by the Alabama Cooperative Extension System.
Carolyn Prokopyk’s fried peach pies
1/2 cup sugar
3 T cornstarch
1/2 cup water
8-10 Chilton County peaches
11 oz peach nectar
Peel and dice peaches and set aside. In a medium saucepan, bring nectar and sugar to a rolling boil. Dissolve 2 T cornstarch in 1/4 cup cold water. Add to boiling nectar. Reduce heat to medium and add diced peaches. Return to low boil. Dissolve 1 T cornstarch in 1/4 cup cold water and add to mixture. Let filling fully cool before making pies.
3 cups all-purpose flour
3/4 cup butter flavored Crisco
1/3 cup sugar
1 tsp salt
Mix flour and Crisco until mixture resembles corn meal. Add sugar and salt. Continue mixing while adding cold water. Add enough water until mixture becomes dough.
2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla
Mix sugar, salt and vanilla. Continue mixing while adding enough water to form a glaze.
Roll dough out thin and cut into circles. You can use anything round as a template. Spoon pie filling onto center of circle, fold over and press edges together. Drop pies into hot grease and fry. When pies are golden brown, place on a cooling rack. While pies are still hot, drizzle glaze on top.
Anne Elizabeth Walton’s peaches and cream pie
3/4 cup sugar
1/2 cup all-purpose flour
1 unbaked pie shell
2 cups sliced Chilton County peaches
1 cup heavy cream
Preheat oven to 350 degrees. Mix sugar and flour in medium bowl. Sprinkle 1/3 of the flour mixture into uncooked pie shell. Add peaches, then sprinkle remainder of flour mixture. Pour heavy cream evenly over mixture. Make sure cream is evenly distributed over peaches.
Bake about 45 minutes. Serve hot or cold.