The Winner Is . . . me!!!

I'm so excited to tell all of you that I won a Red Ribbon, second place, in a King Arthur sponsored pie baking contest!  A local kitchen store that I like to frequent hosted the even and the proceeds went to the March of Dimes.

If you remember I entered last year (click here to read that post) and walked away empty handed and I said I'd be stepping up my game!!!  Well, I can't tell you how many pies I baked this year - but my thighs can!  It was all worth it!  My husband was so excited too!

I won for my Lime Blueberry Pie.  I tweaked the recipe slightly by adding 3 tablespoons of lime zest and three tablespoons of lime juice!  Otherwise the recipe didn't change!  Click here for the recipe, but don't forget to tweak!

Have a wonderful week my friends!

Here's a slice from the winning pie.

Besides my beautiful ribbon, which I'm going to frame, I also won a King Arthur gift certificate and a beautiful Emile Henry pie plate! Which I have used already!  I baked a "Twisted Lime Blueberry" pie in my new pie dish!  See below.

Twisted lattice 

Isn't she pretty!

My neighbors were very happy!

Lime Blueberry Pie

Ingredients:

1/2 cup granulated sugar
2 tablespoon light-brown sugar
3 tablespoons all-purpose flour
1 tablespoon Minute Tapioca mix
1/2 teaspoon ground cinnamon
pinch ground nutmeg

1 tablespoon lime juice

1 tablespoon lime zest
4 cups Maine wild blueberries (I like using frozen)
1 tablespoon salted butter

1 egg

Directions

In a separate mixing bowl, prepare the filling. Whisk together sugars, flour, tapioca, lime zest, and spices. Toss berries in dry mixture. Pour berries gradually into crust, holding back flour mixture with a big spoon. When the coated berries fill the bottom, pour the rest of the dry mixture on top of berries. Drizzle lime juice over berries; dot with butter.

Roll out top and bottom crusts to fit your pie plate.  Fit the bottom crust in, make sure you have about 1.5 inches to roll over.  Fold bottom crust up over top crust (this prevents side leaks); crimp to seal. Cut vents in the top to let the steam escape.  Beat egg and give the top of the crust a light egg wash.

Use leftover dough to decorate the top. Bake 50 minutes for fresh berries, 60 minutes for frozen or until juices bubble up out of the vents.