Mission Im-pie-sible, 2013 Edition

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love2bake
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Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 8:32 AM
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In April I made my cross-country trek to Orlando, FL, to judge pies at the National Pie Championships.  This year I flew instead of driving the whole way, but I did some road tripping from Orlando to the Washington, DC area, so I'll have some nice tidbits to share from that (not that pies themselves wouldn't be enough!).
 
Here are a few pics to get the topic started, and I'll write more updates soon.
 
First up, some of the commercial pies on display.  I did not judge these pies; however, I did taste as many as I could handle once the judging was over.

 

 
Beautiful.  It looks home made--from a smaller producer out of L.A., Bonert's Slice of Pie

 
So was this gorgeous chocolate cream pie, and it was also delicious:

 
From the bakers at Norske Nook:

 
This unusual looking pie was also from Norske Nook.  I meant to try it, but never did.

 
Here are pies from a few other producers.  This one looked luscious:

 
As did this one.  Both of these pies had plump, voluptuous berries.

 
This one looked as though no human hands had anything to do with it.   It might have tasted great, but the visual appeal wasn't there for me.

 
This looked hand crafted and so very chocolately:

And this entry from Publix had lovely piping and looked like a great pie:

 
I have more pics of commercial pies if anyone is interested.  I didn't want to inundate readers with every single photo I took!  My next planned post will be about amateur pies.
<message edited by love2bake on Sun, 05/26/13 8:38 AM>

wanderingjew
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 8:47 AM
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I think you just gave Buffetbuster a coronary
All of those pies look magnificent

myterry2
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 8:52 AM
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Wow...loved all the pictures..they all looked so good...wish mine turned out looking like those. 

lleechef
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 12:26 PM
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wanderingjew


I think you just gave Buffetbuster a coronary
All of those pies look magnificent

I was thinking the same thing!! 


CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 12:54 PM
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You should have knocked on that big dome to see if anything knocked back atcha.

The chocolate pearls are pretty on that chocolate pie!

mar52
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 2:14 PM
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WOW!  I like the look of the chocolate topped with the piped, blood orange colored flowers around the edge.  I really didn't know how to describe it.
 
That lemon, poppyseed pie shouts pass me by and I love lemon.
 
I'm always surprised by the aluminum pie pans but I guess that way you don't have to stand around to retrieve your dish... or...  everyone is just judged on the pie, itself.
 
 

agnesrob
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 05/26/13 6:48 PM
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Wow!, I think that about describes it!

ChiTownDiner
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 8:53 AM
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Not a dud in the bunch...great photos!  That's a great meal...pie for every course!

ChicagoIrish
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 11:10 AM
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Now that is definitely a roadfood trip!  Would love to be a judge/spectator/pie devourer at the NPC...how long does the event last L2B?

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 12:49 PM
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Thanks! This is such a fun thing--my favorite thing to do all year.
 
CC - Yes--I loved those pearls on that chocolate cream pie.  It was really a beauty, and to have it taste good, too, was a treat.  Bet if I took your suggestion and knocked on the meringue pie I'd hear, "Lemon outta here!!" 
 
Mar - I was more curious, than attracted to that lemon pie (with poppyseeds??)  That combo is fine with cakes and muffins, but pie?  So I wanted to know, but once I was in the fridge with all those pies it was hard to remember what to look for, plus it was COLD!!
 
Myterry - I wish mine did, too!  We'll get to the amateur pies on the next post.  (The pies above are from commercial producers.)

Wandering - BB is considering going to this event next year, so could see and taste it for himself! 
 
 
Chicago - the National Pie Championships run three days, Friday - Sunday.  On Saturday and Sunday of the same weekend, in the nearby town of Celebration, the Great American Pie Festival is a great event for the public, too.  Find info on both here: 
http://www.piecouncil.org
<message edited by love2bake on Mon, 05/27/13 4:46 PM>

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 1:06 PM
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I was looking at the Norske Nook chocolate pie last night. At first it looks really dramatic...but after a minute or so...it looks like eyes looking back inside the swirls!

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 1:21 PM
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LOL.  Have you been hitting the absinthe?? 
However, being a "child of the 60s," I am now looking at it again and totally see your point.  Yikes, that's really weird! 

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 1:32 PM
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I'm votin for ya! Leave me alone!

mar52
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 05/27/13 2:53 PM
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"Lemon outta here!!"
 

billyboy
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Re:Mission Im-pie-sible, 2013 Edition - Tue, 05/28/13 7:12 AM
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Love the pics, L2B!!  The presentation on some of those cream pies was amazing.  I've baked in a few contests before but have never been a judge.  Maybe...  Keep those great pics and that top notch narrative comin'!

CajunKing
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Re:Mission Im-pie-sible, 2013 Edition - Sat, 06/1/13 3:40 PM
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billyboy


Love the pics, L2B!!  The presentation on some of those cream pies was amazing.  I've baked in a few contests before but have never been a judge.  Maybe...  Keep those great pics and that top notch narrative comin'!

Hey Billyboy
 
Looks like you got some ideas for your next pie contest!!

CajunKing
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Re:Mission Im-pie-sible, 2013 Edition - Sat, 06/1/13 3:43 PM
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L2B
Again you are killing us with these wonderful pies.  I think NovoNordisk should be the main sponsor of this event, either them or Onglyza.
 
I look forward to the regular people pies too.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Sat, 06/1/13 8:49 PM
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Thank you!  I hope you will like this installment.
 
Saturday was the day for the amateur bakers to enter their pies, and there was a fine selection.  Here are a few pics before judging began:

 
Here's a beautiful pie:

 
And another very fun entry:

 
I'd never seen anything like this before:

 
Or this:

 
My judging assignment was for raisin pies.  Here are a few examples of the slices we tasted.  The first one was my favorite; however, it did not win first place for the category.

 
This one, which looks a lot like the above one, did win first place in the raisin category.

 
A take-off on a rocky road flavor combination, this pie was absolutely delicious, but it was kind of a stretch to perceive it as a raisin pie:

 
Here's a photo of my table of judges.  Two members on the panel were from the California Raisin Board.

 
In the afternoon I judged Best of Show--the first place winners of all of the amateur categories.  This pie had layers of raspberry and cream cheese:

 
A lovely cherry crumb pie:

 
This was a light chocolate and peanut butter mousse pie, with a chocolate marshmallow rice krispie crust.

 
And this was a more intense peanut butter and chocolate layered pie:

 
In the innovation category, this pie had a raspberry and jalapeno topping over a cream cheese filling.  It was very good!

 
So, do you think I was done???
 
No. Once the judging was done I had access to the room where the pies awaited the bakers who'd be returning later to pick up their dishes.  There were six racks like this in the room:

 
What would you do???
 
Here are a few that I tried:
 
Blueberry and lemon cream cheese - I loved the look of this pie, and it was delicious:

 
In the innovation category, a beet pie! 

 
Another innovation entry - avocado pie.  Seriously, it was very good!

 
And here was a wild combination - chocolate covered potato chip:

 
 
Volunteering at this event entitles me to attend the Never Ending Pie Buffet at the Great American Pie Festival in Celebration, FL that concurrently runs over the weekend, but I've not taken advantage of it. 

 
However, I very much enjoy attending the festival and watching the awards ceremony and seeing the bakers' excitement when their names are called!  It means so much to them--they've put so much effort and love into their pies.
 
Here's the amateur Best of Show for 2013 (and 1st place citrus) - a luscious key lime pie with cream cheese and a bit of cream of coconut in it:


And the winning baker:
 
 
So, now do you think I was done??
 
Nope!
 
On the shuttle bus back to the hotel/conference center I was chatting with the bakers who were returning to pick up their pie dishes, and was invited into that room again to try more pies!  Yes, this is NUTS, but it's once a year and I adore it.
 
Next installment will highlight the professional pie judging on Sunday.
<message edited by love2bake on Sat, 06/1/13 9:31 PM>

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Sat, 06/1/13 9:06 PM
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Amazing! Kudos to you for being a Judge @ such an important event!

That first pie is a real beauty!

Booooo @ whoever sliced the pretty avocado pie!

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 06/2/13 8:20 PM
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Some pies end up having more taken out because of tie scores, and after judging, when the rest of us get in there, sometimes there's no more slicing--only forking. 

mar52
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 06/2/13 11:17 PM
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Outstanding!
 
So hard to judge by just looking.
 
The two flavored lattice is interesting but I find it out of place on a strawberry pie.... but that's just me.
 
The pineapple pie?  Boo Hiss!
 
I love the Key Lime, but I love most Key Limes.
 
My entry would be an apple, green chile pie that I've never made before.  I have combined those flavors in bread pudding and they're  a winner. 

EdSails
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Re:Mission Im-pie-sible, 2013 Edition - Sun, 06/2/13 11:45 PM
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Great report, Love2Bake. Sounds like an awesome trip!

ScreamingChicken
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 9:57 AM
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This may be Michael Hoffman's most favorite thread ever.

buffetbuster
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 10:18 AM
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love2bake-
You have really outdone yourself with this report.  Most of the pies have me drooling, but the ones from the Norske Nook might be the best looking ones.  They sure better than the versions they sell at their restaurant nowadays.  The double lattice pie is also really interesting.  Is it possible to tell us more about it?  I think I would have enjoyed the chocolate potato chips pie.  Would love to try that sometime.
 
Where there any sour cream raisin pies entered in the raisin division? 

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 11:21 AM
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Beet pie got forked! No credit given for the innovative use of cavatellli as a pie topping garnish...



Chocolate potato chip pie should be considered lucky...to get spooned.

It's a pineapple quicksand pie. These things happen!
<message edited by CCinNJ on Mon, 06/3/13 11:40 AM>

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 12:14 PM
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Mar - In 2012 there was an apple chile pie that I didn't try.  It looks like Scotch Bonnet peppers on top, which was too scary for me!

 
BB - There was a buttermilk-raisin pie (see below) which combined two very classic pies, and I had a lot of hope for it, but our table just didn't love it.

 
On the commerical pie judging day I was volunteering as "table captain" (managing the inventory of pies and presenting them to the judges) for a panel of judges , and there was a sour cream raisin pie.  Apparently it was so bad, they wanted to spit it out.  Seriously!  Of course, my curiosity was piqued and I really wanted to try it for myself, but the group talked me out of it.  I don't know which company made it.   
 
As far as the double lattice pie is concerned, it was a lovely combination of lemon cream cheese and blueberries, had good texture, etc.  The only reason I can imagine it might not have won was because something else blew away the judges at that table!
 
And the chocolate potato chip pie had a little trouble keeping the chips crispy, so it was just interesting.  Maybe it would be good in small tartlets rather than a whole slice.
 
LOL, CC, I love the pineapple quicksand pie!  And the cavatelli. 
<message edited by love2bake on Mon, 06/3/13 12:16 PM>

buffetbuster
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 1:34 PM
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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.

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 1:37 PM
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The American Pie Council would be well-served to use the blueberry pie with lattice on one of the National Pie Day posters...



It didn't win but it has outstanding visual impact. There's also a blueberry missing from the pie on that poster. On the bottom...just an indent remains.

Scotch Bonnets seem like a quick way to turn the Pillsbury Doughbus into a triage center.

Fritos are a salty snack that can really stand-up & stay...with chocolate.
<message edited by CCinNJ on Mon, 06/3/13 1:48 PM>

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 3:40 PM
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CC - Are you a soothsayer or did I already tell you about the Frito chocolate cream pie???  It'll be in the next installment.
 
I cannot believe you spied a missing blueberry!!!  You shoulda been a detective...

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 8:04 PM
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You didn't mention the Fritos & there's no mention of it on the American Pie Council site. I'm a little psychic!

I have to apply my mad skills harder better faster stronger. Remember...I'm an outlaw!

I noticed that the winning recipe in the apple pie category lists 6 Vitamin C tablets.

Is that a common thing to do in apple pie making circles? I don't notice any other apple pie recipe this year or years past that included it.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 8:44 PM
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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. 
<message edited by love2bake on Mon, 06/3/13 8:50 PM>

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 8:57 PM
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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.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 9:22 PM
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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.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 9:34 PM
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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!

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Mon, 06/3/13 10:52 PM
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That pie also has (leaf I assume) lard in the crust! We're tellin" Crisco! We're tellin' Crisco!


mlinkinhoker
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Re:Mission Im-pie-sible, 2013 Edition - Tue, 06/4/13 12:24 AM
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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.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Tue, 06/4/13 12:46 AM
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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

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 12:44 PM
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This is one of only a few places that mention the use of Vitamin C tablets....

http://extension.oregonst...les/images/sp50616.pdf

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 1:03 PM
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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!

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 1:30 PM
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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.
<message edited by CCinNJ on Wed, 06/5/13 2:07 PM>

mar52
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 1:43 PM
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I may have missed it was salivating over the pictures.
 
Are the pies baked at the competition or at home?
 
 

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 3:28 PM
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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.

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 4:39 PM
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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.
<message edited by CCinNJ on Wed, 06/5/13 4:44 PM>

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 5:29 PM
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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.
<message edited by love2bake on Wed, 06/5/13 5:37 PM>

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 6:09 PM
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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
<message edited by CCinNJ on Wed, 06/5/13 6:14 PM>

lleechef
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 7:05 PM
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l2b
Regarding the apple chile pie those orbs on top look like baby patty pan squash to me. 

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 9:06 PM
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Ha! Yes--I see the resemblance.

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 9:33 PM
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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!

mar52
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Re:Mission Im-pie-sible, 2013 Edition - Wed, 06/5/13 9:56 PM
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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!

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Thu, 06/6/13 1:38 PM
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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...

<message edited by CCinNJ on Thu, 06/6/13 2:07 PM>

CajunKing
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Re:Mission Im-pie-sible, 2013 Edition - Thu, 06/6/13 2:38 PM
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The frito after taste would put me off.  For some time now I have noticed a strong after taste with Frito's.  Choc & Frito

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 12:19 AM
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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.

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 12:27 AM
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" I'd try it if someone else made it, anyway"

Sounds like a plan!

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 9:42 AM
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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.
<message edited by CCinNJ on Fri, 06/7/13 9:56 AM>

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 10:39 AM
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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.

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 12:34 PM
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Appearance post-slice is very interesting!


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

Especially pies.
<message edited by CCinNJ on Fri, 06/7/13 12:53 PM>

ScreamingChicken
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 1:19 PM
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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...

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 3:13 PM
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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.

CCinNJ
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 6:22 PM
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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.
<message edited by CCinNJ on Fri, 06/7/13 6:38 PM>

love2bake
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Re:Mission Im-pie-sible, 2013 Edition - Fri, 06/7/13 7:59 PM
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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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