Mission Im-pie-sible, 2013 Edition

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love2bake
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/03 20:44:58 (permalink)
Huh!!...  I've heard of using Vitamin C in bread baking and in making jams and preserves, but that's all I can think of.  Maybe this baker made an apple filling during apple season and preserved/canned it?  Ascorbic acid could also help keep fruit from turning brown.  I don't know, but I've not heard of using Vitamin C in apple pies before, either. 
post edited by love2bake - 2013/06/03 20:50:20
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/03 20:57:17 (permalink)
That pie seems to have a few unique twists vs. a traditional apple pie....

http://m.thesouthern.com/...html?mobile_touch=true

It's hard to tell if or how much the Vitamin C added to the win. It will be interesting to see of that motivates other contestants to include it in future contests.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/03 21:22:45 (permalink)
Yes--that's it!  I was just uploading the pics I had of it:

 
This shot is pretty blurry.

 
And in reading the recipe, you're right--it's very different for any number of reasons.  The competition awards points for creativity--I have mixed feelings about that, as a great classic pie might just be the best entry.  However, this year they opened a new category for a perfect pie, which is intended to show a baker's skills in making a classic pie.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/03 21:34:55 (permalink)
buffetbuster

Hard to believe there was only one sour cream raisin pie (my favorite) and it was so bad, people couldn't even eat it.  Thanks for the info on those other pies.

 
BB - My bad!  Apparently there was a sour cream raisin pie--I just didn't remember all 15 pies we tried that morning.
 
Here's a link to the recipe.  It won third place:
http://www.piecouncil.org/2013Amateur?entry=2568
 
Maybe the buttermilk raisin pie I was thinking of was in the professional category.  Honestly, sometimes this all becomes a blur!
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/03 22:52:33 (permalink)
That pie also has (leaf I assume) lard in the crust! We're tellin" Crisco! We're tellin' Crisco!

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Re:Mission Im-pie-sible, 2013 Edition 2013/06/04 00:24:46 (permalink)
How do I sign up to become a judge for next year?
Anyone looking for the best pie you have ever put in your mouth needs to head to Commisky, IN for Lurton's Country Cafe.  We stopped through last week to get a butterscotch pie to take on up to Michigan where we were visiting DH's mother.  I called the day before and she made it fresh the next morning for us to pick up between 8:-- and 9:00 am.  It was still warm as was the piece of chocolate pie we had with coffee she makes all her pies fresh every morning, one at a time - our pie was first then she started making the ones for the restaurant and chocolate was the only one ready.  The meringue was a work of art.  It had to be 8" at the center and just a work of art - so light and tender it melts in your mouth like cotton candy.  It's not too sweet so it balances the rich homemade butterscotch filling.  Even after being run off the road 3 times in IN and then driving some REALLY bad roads on the final stretch in MI, sitting in the car with sun beating down on the box, no refrigeration - it had barely started to weep and fallen ever so slightly when we arrived at my sister-in-law's some five hours later and the biggest surprise was that the meringue had not slidden off the pie like we were so fearful of, in fact, it hadn't slidden a bit.  SIL doesn't eat sugar but she couldn't resist and even three days later as her son was eating the last piece, she and her other son were making him split it with them since it was the last of it.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/04 00:46:24 (permalink)
Wow!  Neat story.   I looked up Lurton's Country Cafe, and it sure looks like a Roadfood destination.  Maybe you could post your description in "Other Desserts" under the Desserts Forum, too, so more people can learn about it.
 
Anyway, the American Pie Council will post an application for judges for 2014 later this year.  You can check on their Web page from time to time:
http://www.piecouncil.org/
 
or follow them on FB: 
https://www.facebook.com/americanpiecouncil
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 12:44:28 (permalink)
This is one of only a few places that mention the use of Vitamin C tablets....

http://extension.oregonst...les/images/sp50616.pdf
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 13:03:54 (permalink)
I just looked it up in my Harold McGee and Shirley Corriher books, too.  He mentions it for preventing/delaying browning of produce, and she mentions it for increasing bread volume/rise.  I have another book on baking science, but unfortunately it's on loan to a friend.  I'll try to get it back!
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 13:30:55 (permalink)
The preservation aspect makes a good deal of sense.

The apples were sliced - dipped - bagged overnight. It just seems a little odd why it would be done that way simply for the sake of convenience...without any benefit. Especially considering it was a pie competition.

I still have my Professional Baking textbook.



I'm gonna open it.
post edited by CCinNJ - 2013/06/05 14:07:00
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mar52
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 13:43:58 (permalink)
I may have missed it was salivating over the pictures.
 
Are the pies baked at the competition or at home?
 
 
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 15:28:17 (permalink)
Mar - they are baked in different places!  Some people bake at home and bring them in, others rent a condo/villa nearby and bake them there, and a few sign up for baking stations through the American Pie Council, which they can use for 4 hours.  They used to set up those baking stations at the conference center, but this year they used condo kitchens for that, instead.  This seems a little scary to me since you have no idea how any individual oven will "act."  One of my favorite bakers rents a villa each year and has an agreement with the landlord to store her equipment, including a mixer!  She buys some things, like pie dishes, at local thrift stores.
 
CC - I wonder if this baker made up his filling at home before he flew in??  I have Gisslen's Professional Cooking book.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 16:39:10 (permalink)
Ooooh...that may be it!

I know Clear Jel is used for glazes and such and as a thickener for homemade pie fillings made-in-advance. Is it a common ingredient used for an apple pie using fresh apples?

There's a good logistical benefit to that vs. schlepping apples around...and that is the recipe/procedure to make the filling. There's no saying that it had to be done...the night before the contest. God Bless him....he won.
post edited by CCinNJ - 2013/06/05 16:44:10
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 17:29:19 (permalink)
You're right--I think it's most commonly used in glazes.  I honestly haven't heard of using it in apple pie recipes, but I've used my mother's recipe for years (no thickener at all) and don't read many others.  At the CIA we used clear gel in a berry pie, and we used tapioca and cornstarch with cherry pie.  The only apple "pie" we made was tarte tatin, which had no thickener at all.
post edited by love2bake - 2013/06/05 17:37:35
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 18:09:56 (permalink)
I only see references to Clear Jel when it's about canning or freezing apple pie fillings in-advance. I think the only place Clear Jel is listed in the winning recipes is in a glaze for a berry pie. That's the only place Vitamin C tablets appear.

This is like PSI! Pie Scene Investigations!


My mother's apple pie recipe...

1. Go to Shoprite

2. Buy a Mrs. Smith's apple pie

3. Put it in the freezer

4. Forget it's there until around midnight on Thanksgiving
post edited by CCinNJ - 2013/06/05 18:14:47
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 19:05:22 (permalink)
l2b
Regarding the apple chile pie those orbs on top look like baby patty pan squash to me. 
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 21:06:04 (permalink)
Ha! Yes--I see the resemblance.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 21:33:09 (permalink)
Okay--here's the lowdown on the professional pie competition which took place on Sunday morning.  I was assigned to judge the "Open" category, which is a catchall for any kind of pie to compete against other random ones.  Bakers can choose to enter something in "Open" that might actually fit into a different category, but they prefer to take their chances here.
 
First up, we had a delicious pumpkin pie with a crunchy streusel type topping.  Sorry the pic is so blurry.

 
The following pie, which I was concerned might be over-the-top with peppermint, was actually really lovely and won the Open category.

 
This next pie had the flavors of Black Forest Cake, and I really enjoyed it.  Its appearance was not as garish in person as it is in this photo.  For some reason, iPhone cameras often do a strange job with red.

 
Our table was very excited at the appearance of this pie:

 
It didn't quite live up to our expectations, however.
 
And this was, by far, the weirdest pie I tasted all day, if not the entire three days.  It was a Frito and chocolate cream pie:

 
No one at my table appreciated this pie.  One crazy thing about it was the strong, lingering flavor of Fritos in the "finish."  Honestly, I wanted salsa.
 
This was a rhubarb-pineapple (or vice versa) pie:

 
And a unique take on a turtle pie.  For anyone who might consider putting sticks in a pie, please don't--they can splinter... " />

 
Another unusual pie was this apple-creme brulee pie, which had very nice flavor. 

 
This concludes my coverage of the 2013 National Pie Championships.
Next post will begin the road trip from central Florida to the DC metro area, by way of the NC coast.  Bye for now!
#48
mar52
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/05 21:56:01 (permalink)
What a fun contest!  More fun to judge.
 
You did an amazing job both in your picture taking and again with your reporting.
 
Mar - they are baked in different places!

 
That would never fly in the competitions I competed in.
 
One, a prune cook-off (many years ago) in Yuba City, CA almost had or did have a lawsuit when the winner of the competition brought a completed pie back to the fairgrounds after the lunch break.  Everyone else cooked at the venue.  I don't know how that one ended but I hear it cost the prune board a bundle.
 
The idea was that everyone competed under the same conditions including where the created their entry.
 
Competitions can be very costly for those putting them on.
 
Another I was in, create a bbq sauce for Tony Romas...  The grand prize winner (who I knew) copied her recipe from a Justin Wilson book.  She cooked it the first time in my kitchen.  The second place winner copied hers from Hugh Carpenter who gave a class on barbecue.  I came in third.
 
Someone was suing Tony Roma's because the winning recipe was a Justin Wilson recipe.  The winner told them that she "created" the recipe in my kitchen.
 
I told them the truth and I also told them about the second place recipe.  They decided to award the winners and pay the consequences. 
 
I gave up contesting.
 
But...  judging might be fun!
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/06 13:38:47 (permalink)
Brava! Brava!

Delicious...entertaining...educational...and fun!

Are those slices the serving per Judge? Marone! The pumpkin pie slice is bigger than you!

That crunchy streusel looks amazing! I wish the recipe was listed for that! A big bowl of that for Breakfast would start the day off right!

Every time I look at the winning apple pie...the first thing that comes to mind is...Danish.

The apples in the apple-creme brulee pie look a little like artichokes! Yum! Grab some lemons!

Dark chocolate is the only chocolate that works with Fritos...

post edited by CCinNJ - 2013/06/06 14:07:50
#50
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/06 14:38:50 (permalink)
The frito after taste would put me off.  For some time now I have noticed a strong after taste with Frito's.  Choc & Frito
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 00:19:07 (permalink)
Thanks, Mar!  A prune cook-off, eh?  Not sure I'd want to be a judge for that--not that I don't like them, but seriously, that would be a hella lotta prunes...  As far as recipes are concerned, using other people's is way too common--definitely abused.  Apparently someone can change just one word and it's considered "original."  Doesn't seem fair at all.
 
CC - no need to invoke deity--4 to 6 judges share that slice of pie.  There was one judge who thought that apple creme brulee pie looked like an onion quiche.  It certainly was an unusual presentation. And you're right--that other apple pie was very Danish-y!
 
Cajun - no kidding--that aftertaste was a total disconnect!  It might be interesting to try including SOME Fritos among other crust ingredients and possibly, as CC suggests, with dark chocolate instead of light.  I'd try it if someone else made it, anyway.
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 00:27:24 (permalink)
" I'd try it if someone else made it, anyway"

Sounds like a plan!
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 09:42:06 (permalink)
I know I ask a lot of questions but...

Can you please explain the scoring system?

Is it a point system that's calculated to determine win - place - show & beyond?

Spirito Santo! If so..that would be the only point system to bring to this event.
post edited by CCinNJ - 2013/06/07 09:56:02
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 10:39:28 (permalink)
Judges assign a score (there's a scoring sheet) for each of several criteria: appearance before the cut, appearance after, and the basics of taste, texture, crust, etc., and creativity, but also how well the pie represents the category.  If any of the total scores within a category match, those pies are re-evaluated by the panel in order to break the tie.
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 12:34:08 (permalink)
Appearance post-slice is very interesting!


Some people are better than others when it comes to slicing anything...

Especially pies.
post edited by CCinNJ - 2013/06/07 12:53:22
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 13:19:25 (permalink)
love2bake

Our table was very excited at the appearance of this pie:
 
I hope they got bonus points for creative use of Weber Lighter Cubes...
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 15:13:37 (permalink)
Haha Screaming!!  Great observation.
 
CC - Slicing can certainly be an issue, but post slice also shows how well the pie holds up--whether it has structural integrity, whether the filling is soupy, and similar features that might help distinguish a prize winning pie from the others.
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CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 18:22:42 (permalink)

Do you know how the pretty chocolate cream pie with the pearls did..after slicing?

That one looks like it could be fragile handle with care.
post edited by CCinNJ - 2013/06/07 18:38:19
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Re:Mission Im-pie-sible, 2013 Edition 2013/06/07 19:59:38 (permalink)
The chocolate cream pie with the pearls cut beautifully.  It was a commercial pie, so may have had some products in it that helped, or it might have been as simple as a bit of gelatin.
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