Tag: Blue Ribbon Group

Sugar-Free Coconut Icebox Cookies with Low-Sugar Cookie Dip

These Sugar-Free Coconut Icebox Cookies are buttery, delicious and made with just a handful of ingredients. They are easy to make and pair perfectly with a low-sugar cream cheese cookie dip

Sugar-Free Coconut Icebox Cookies dip closeup

Icebox cookies simply means you chill the dough after making it and before baking. We shaped ours into a long rectangle but you could do round or oval instead. Then you just “slice and bake” when you’re ready for some fresh-baked cookies. You can even freeze the dough to have on hand whenever a craving hits. 

A Short Ingredient List

For these sugar-free coconut icebox cookies, the short ingredient list includes flour, baking soda, salt, butter, and egg. Instead of sugar, you use a Splenda sweetener, like brown sugar or the new Magic Baker zero sugar baking blend (now available on Amazon and at Walmart or other stores). Then you can flavor the cookies like we did, with a coconut extract, or opt for your favorite flavoring. Personally, we are working our way through our favorite extracts, ranging from coconut and pumpkin spice, to cotton candy and citrus blends.

The cookie dip is such a fun idea, with the best part being you get to choose your cookie to frosting ratio. Or  you can frost each cookie instead. A tip with the dip/frosting is to make confectioners type sugar out of Splenda granulated sugar and cornstarch. And just like with the cookie dough, you can flavor the dip/frosting with your favorite flavoring.

“Low-To-No Sugar Showdown” Recipe Contest

We created this cookie to celebrate the first year of our Splenda Magic Baker “Low-To-No Sugar Showdown” and the upcoming contest at the State Fair of Texas. The fair runs Sep 30 to Oct 23 (2022), with the contest landing on Wednesday, October 5, 2022. The fair’s Creative Arts Building is where all their cooking contests happen and they have a terrific line-up. Hats off to all the aspiring blue ribbon bakers and amateur chefs there. We’re rooting for you! 

Whether or not you are competing, we invite you to bake these sugar-free coconut icebox cookies. Be sure to share and tag @BlueRibbonFoodies on Instagram and/or Facebook if you do! You never know when a giveaway will pop up.

And if you are at the State Fair of Texas please join us for all the ”Low-To-No Sugar Showdown” events. 

Splenda “Low-to-No Sugar Showdown” 10/5/2022

@ Contest Kitchen (Creative Arts Building)

  • 9am Entry Drop Off + Free Product Giveaway
  • 10:30am Judging
  • 12pm-ish Awards

@ Celebrity Chef Stage (Creative Arts Building)

  • 4:30pm Sponsor Showcase + Free Product Giveaway
  • Diabetes-Friendly Baking & Cooking
  • Featuring Andrea Luongo; Dieticians of Dallas

 

 

Great Chocolate Cake Contest Winner: MN Blackout Cake

The Kowalski’s Great Chocolate Cake Contest Winner at the 2022 Minnesota State Fair was this phenomenal “MN Blackout Cake.”

With its three layers, pudding filling, chocolate drip, and decoration, this cake is a chocolate lover’s dream come true. It’s intense color and flavor are going to wow you, just like it did us and the judges.

Replicating it as we did, takes time, but every bite makes it worth the effort.

Great Chocolate Cake Contest Winner MN Blackout Cake

Kudos to Michelle Seywerd who was the Great Chocolate Cake Contest Winner at the 2022 Minnesota State Fair with this inspired creation.

Michelle’s husband loves Guinness chocolate cake which was her first idea of what to enter. Then she recalled the notorious Brooklyn Blackout Cake. Michelle’s winning recipe is a twist on it. She used this recipe as her base and then adapted a Food Network pudding filling. She added the fun chocolate shards on top too. We were shocked to learn Michelle had barely baked a cookie before the pandemic but really got into it with her daughter, who was a toddler at the time. They started with basic baked goods, watched a lot of YouTube channels, and worked up to more challenging recipes. “It’s been quite a journey,” Michelle shared.

Decadently Dark Cake

In her own words, Michelle describes her MN Blackout Cake here:

A decadently dark cake perfect for the dark chocolate lover in your life! I created a twist on the classic Brooklyn Blackout Cake by featuring black cocoa. Black cocoa is used to give Oreos that distinct color and flavor. Here, I’ve featured chocolate in 4 ways –  layers of moist cocoa cake, filled with black cocoa pudding filling, dripping with a semi sweet chocolate ganache, and topped with intense dark chocolate shards. The result – the boldest and richest chocolate flavor possible without use of food coloring. Enjoy with a nice glass of cold milk! Thank you!

Baking Tips: Great Chocolate Cake Contest Winner

Some random tips we got from Michelle and learned along the way, are these:

  • You’ll want to double the cake portion of the recipe if you want to recreate Michelle’s 3-layer version she won with at the fair. You’ll have an extra single layer that works great to taste and decorate separately. We did crushed salted peanuts on ours (4th unused layer) and loved it. You could also go for a 4 layer cake, but that’s mighty big.
  • If you opt to not double the cake and don’t want extra of the pudding filling, you’ll want to cut that recipe portion in half or do 2/3. The thick filling layer makes this cake a show stopper in our opinion. I would eat that pudding filling as a solo dessert. It’s that good.
  • We got our black cocoa from King Arthur and loved the results. Get yours here.
  • Using black cocoa over the buttered parchment helps the cake keep its intense color.

  • With chocolate drip, if you’re starting with a chocolate bar (versus chocolate chips), chop it into small pieces until they’re about the size of chocolate chips. You’ll get a smoother, more efficient melt.
  • If you can’t find 90% cacao chocolate, use 100% (2 ounces) and semi-sweet chocolate (1 ounce) as a substitute.
  • When we did the chocolate drip, we started with the edge. We worked by the spoonful for more control and to get the drizzle/drip look we wanted.
  • Michelle says this cake is not a fast one to make, but the payoff is totally worth it.

We invite you to re-create the magic of this MN Blackout Cake. Be sure to share on social media and tag @blueribbonfoodies. We want to see what you’re baking!

Enjoy!

-Cyndi

 

1st Place Creative Cookie at Minnesota State Fair

These Crispy Creamy Peanut Butter Sandwich Cookies are a 2022 blue ribbon winner, a 1st Place creative cookie at the Minnesota State Fair.

Betsy Faber created these for one of the new 2022 special contests. She won $100 and lots of accolades. They are exceedingly delicious. The cookies themselves are candy-like and the filling is magical. They are said to blur the line between candy and cookie.

Recreate these award-winning cookies today! Be sure to follow the recipe because Betsy gives lots of tips and tricks. Using no oil peanut butter is key, as well as not overheating the “dough” part.

You are going to want to make these time and time again!

Enjoy!

-Cyndi

 

Minnesota State Fair Baking Competition Winners Announced

Minnesota State Fair 2022 Baking Competition Winners Announced

  • Blue Ribbon Group special contests celebrate the best in home baking & cooking

  • Find the complete Creative Activities Building winner list here

  • Take in daily live demos/tasting Events in the Cambria Kitchen, starting with Kowalski’s Markets opening day

 

Minneapolis-St Paul, August 25, 2022 – Please join the Blue Ribbon Group in congratulating all the talented and creative entrants in our Blue Ribbon Special Contest Series at the Minnesota State Fair.

 

Splenda Magic Baker “Low-To-No Sugar Showdown” Winners

1st Place – Gina Walker of Savage for “Gina’s Sugar-Free Gourmet Banana Bread”

2nd Place – Billie Holterman-Schniepp of Cottage Grove for “Low-Sugar Apple Coffee Cake”

3rd Place – Christina Bergstrom of Twin Lakes for “Peaches & Cream Coffee Cake”

 

Kowalski’s “Great Chocolate Cake Contest” Winners

1st Place – Michelle Seyward of Woodbury for “MN Black Out Cake”

2nd Place – Erin Dooley of St Paul for “Tribute to Mexican Hot Chocolate Cake”

3rd Place – Colleen Jensen of Woodbury for “Merry’s Chocolate Orange Cupcakes”

 

Kowalski’s Supreme Sourdough Contest Winners

1st Place – Guillermo Guardia of Minneapolis for “Peruvian Sourdough Croissants”

2nd Place – Karen Cope of Minneapolis for “Beer & Cheese Sourdough Bread Twist”

3rd Place – Molly Abbattista of Minneapolis for “Sourdough Focaccia Barese”

 

Blue Ribbon “Best Peanut Butter Cookie” Contest Winners

1st Place – Betsy Faber of St. Paul for “Crispy Creamy Peanut Butter Sandwich Cookies”

2nd Place – Emily York of Hopkins for “Peanut Butter & Chocolate Macarons”

3rd Place – Sheila Mullen of Woodbury for “Salted Caramel Nougat-Filled Peanut Butter Cookies”

 

Blue Ribbon “Best Cream Pie” Contest Winners

1st Place – Melinda Chapel of Rosemount for “Blueberry Mojito Pie”

2nd Place – Randy Ferguson of Randolph for “The Pie-phrodisiac” (Chocolate Almond Coconut Pie)

3rd Place – Rachael Hood of St. Louis Park for “Blackberry Smash Cream Pie”

 

Blue Ribbon “Salad Bowl Tournament” Winners

1st Place – Amy Ellenberger of St Paul for “Lemony Summer Kale Salad”

2nd Place – Mia Bremer of Minneapolis for “Herby Tortellini Harvest Salad”

3rd Place – Ellen Joseph of Minneapolis for “Peppery Greens with Shrimp, Soba Noodles & Crunch Herbs”

 

3 Cricketeers “Energy Bars & Power Balls” Recipe Contest

1st Place – Amy Ellenberger of St. Paul for “Magic Chai Power Balls”

2nd Place – Tiffany Mainella of Rochester for “Apple Pie Energy Balls”

3rd Place – Eamon Whiteaker of St. Paul for “Cherry Chocolate Almond Energy Balls”

 

Find the Minnesota State Fair’s complete Creative Activities Building winner list here. During the fair, visit the Creative Activities Building to view entries across all baking classes and categories. To get involved:

  • Sign up for Creative Activities Mailing list (Under Participant tab at MNSTATEFAIR.org)
  • Follow Blue Ribbon Foodies on Instagram or Facebook

 

Thank you to the brands that made this Minnesota blue ribbon contest line-up possible:

@splenda

@kowalskis_markets

@kingarthurbaking

@3cricketeers

@thesaladgirl

 

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Splenda Low-To-No-Sugar-Showdown

New Splenda “Low-To-No Sugar Showdown” Recipe Contest Celebrates Sugar-Free Blue Ribbon Baking at State Fairs

$350 in Cash Awards for Top Winners in Ohio, Wisconsin, Minnesota, Texas, Arkansas; Bonus Prizes for Sugar-Free Bakers Nationally-

If you love cakes, cookies, pies, and other sweet treats but prefer them sugar-free or diabetes-friendly, check out the new Splenda “Low-To-No Sugar Showdown.” The state fair recipe contest series takes place this summer and fall at 5 prominent fairs.

  • Ohio State Fair  Runs 7/27/22 – 8/7/22   Judging 7/24/22 in Rhodes Center Building
  • Wisconsin State Fair   Runs 8/4/22 – 8/14/22   Judging 8/7/22 in Grand Champion Hall
  • Minnesota State Fair  Runs 8/25/22 – 9/5/22   Judging 8/20/22 in Creative Activities Building
  • State Fair of Texas  Runs 9/30/22 – 10/23/22   Judging 10/5/22 in Creative Arts Building
  • Arkansas State Fair  Runs 10/14/22 – 10/23/22   Judging 10/19/22 in Arts & Craft Center

Note: Most fairs require advance registration, which bakers do directly with each fair’s competition office. If you can’t compete at any of these fairs, you can still participate. See below.

The Low-Down on the “Low-To-No Sugar Showdown” (Product Giveaway!)

  • At each event, home-baking fairgoers receive a free 16 ounce bag of Splenda’s new plant-based, zero-calorie sweetener, Magic Baker (one per person, while supplies last).
  • All winning entries will feature Splenda Magic Baker or some other Splenda product.
  • Cookies, cakes, and diabetes-friendly desserts are among the varied themes at each showdown.
  • $350 in cash awards are up for grabs at each of the fairs.
  • 3 winners will receive cash prizes at each fair: 1st Place is $200, 2nd is $100, 3rd is $50.
  • Judges choose winners for being unique and creative, with great taste, flavor and aroma, as well as presentation and texture.
  • Look for a winning recipe collection on Blue Ribbon Group website and Blue Ribbon Foodies social media channels.

For contest details and complete competition guidelines, contact the fair’s entry office or the Blue Ribbon Group (here).

Bonus Prizes for Sugar-Free Baking Nationally

If you compete with a sugar-free/no added sugar recipe at ANY state fair (one of the above or other) and use Splenda, we invite you to share it with us for a chance to win a $25 gift card. To qualify, post before October 23, 2022 on social media — Facebook or Instagram, using #splenda, #lowtonosugar, #blueribbonfoodies, #blueribbonbaking, #statefair among your hashtags – and submit your sugar-free blue-ribbon-worthy baked good here. We will choose winning recipes (1 for each of 5 U.S. regions, if applicable) and feature them on our website and Blue Ribbon Foodies social media channels. Each baker with a winning recipe receives a $25 gift card.

Jumbo Peanut Butter Butterfinger Cookies

These Jumbo Peanut Butter Butterfinger Cookies are a terrific twist on a traditional peanut butter cookie. You put chopped Butterfinger candy bars into the cookie itself and sprinkle them over a chocolate topping. Every bite is rich and chewy and absolutely delicious. I’ve had more than one person tell me these are the best cookies in the universe.

Plated Peanut Butter Butterfinger Cookies

This recipe is the epitome of a creative cookie that can win a special recipe contest. In fact, these did and recipe credit goes to Mackenzie Nelson, an Arkansas State Fair blue ribbon baker.

Tips & Tidbits

  • This recipe makes a monster-sized batch, as in 58 medium sized cookies, or almost 30 in jumbo, 3 ounce portions. It can easily be halved.
  • We like the jumbo size, like a bakery-style cookie. You can also opt for a smaller size and higher quantity batch.
  • If you flatten the rolled cookies into discs, you get a nice even bake.
  • Notice you use egg whites and not whole eggs
  • This dough works well if chilled before baking. You can even freeze in batches to pull out whenever.
  • You can alter how finely you chop the candy bars to your liking.
  • Change up how you top these, either by dipping or by spreading the chocolate on top.

Peanut Butter Butterfinger Cookies

Jumbo Peanut Butter Butterfinger Cookies: Step by Step

We walk you through the process here, starting with gathering and measuring your ingredients. We went with the big 3.7 ounce size candy bars. Once you buy them, make sure “no one lays a finger on your Butterfinger” supply.

Best Ever Jumbo Peanut Butter Butterfinger Cookies

You can alter how finely you chop the candy bars to your liking. I did a combo of bigger and smaller pieces, vs all finely chopped or all rough chopped. Any which way is delicious. It’s mostly the overall texture and look of the cookie that changes with how you chop the Butterfingers.

Step by step Peanut Butter Butterfinger Cookies

Then you start mixing up the dough, beginning with creaming the butter and sugars.

Step by step Peanut Butter Butterfinger Cookies

You’re off to a good start when the mixture looks like this.

Step by step Peanut Butter Butterfinger Cookies

Next, you add 3/4 of your chopped Butterfingers.

Butterfinger Cookies

Once you mix them in…

mixed cookie dough

Get your scoop! We used an ice cream scoop to get the 3 ounce portion.

Ready to scoop jumbo peanut butter cookies

Make sure you set them apart with ample room to spread out.

cookie dough balls

Once they’re baked, you microwave the chocolate and remaining butter, for dipping or spreading on top. A flat spatula works nicely to remove extra chocolate on the cookie’s bottom. Do this stage quickly and in batches so the Butterfinger crumbles stay put on the chocolate.

inspired peanut butter cookies

You could also opt to spoon the chocolate across the top for full coverage.

Jumbo Peanut Butter Butterfinger Cookies-fully loaded

If you love Butterfinger candy bars, you’ll love this epic cookie. And if you’re into candy-bar-inspired sweet treats, check on this cake!

-Cyndi

dipped cookies

Best Tasting Thai Coconut Soup

Making the best tasting Thai Coconut Soup is within reach with this delicious Tom Kha recipe. Use the essential ingredients plus your favorite protein, like chicken, shrimp, or tofu and this dish will taste authentic, with complex, memorable flavors, like it came out of a restaurant kitchen.

Tom Kha Gai (the chicken version) was the first Thai food I ever had. This creamy dish is rich, but somehow light at the same time, and is spiked with more than just a hint of lime. Its taste blew me away. I’m forever a fan of Thai food simply because of this dish.

Best Tasting Thai Coconut Soup Close Up

What’s In it?

The soup’s essential ingredients are coconut milk, kaffir lime leaves, lemongrass, Asian ginger root (galangal), and fish sauce. I use chicken broth and will often vary the vegetables, or add to them. Red bell peppers, peas and edamame work well as additions.

I’ve tweaked this recipe over the past decade and compared it to many restaurants here in the states and in Thailand. This best tasting Thai coconut soup is my “go to” version now and I’m excited to share it with you here. I often make it with different types of mushrooms as their unique texture as you chew is unmistakable. And I almost always serve it over white or brown rice. I  like it because it makes a big batch.

The other great thing about this dish? The flavors meld and blossom the longer it sits, so it works great to make ahead of time, or have as leftovers.

Best Tasting Thai Coconut Soup Overhead

Find Your New Favorite Asian Grocery Store

I’m in Minneapolis. My favorite Asian grocery store is United Noodle. That’s where I always get this dish’s essential ingredients. If you haven’t been, be sure to check them out. Or find your own favorite Asian grocery store. I can’t recall what I did the first times I tried to make this dish at home. They were far from blue ribbon status. Maybe because I used water, versus chicken broth? Ginger vs. galangal? Who knows?! It wasn’t until I used the kaffir lime leaves, lemongrass, and galangal, altogether, that the dish truly tasted like it came out of a Thai restaurant kitchen. Be sure to use the essential ingredients for an authentic taste.

Thai Soup Essential Ingredients

Change It Up

You can easily make this soup vegetarian by using mushroom or vegetable broth versus chicken broth, tofu versus chicken as the protein, and an alternate to fish sauce, such as soy sauce. Changing up the heat level is easy too, because you can just adjust the amount of Thai chilies or paste you use.

The garnishes of red chili oil, cilantro, and fresh lime not only give the soup pops of color, but they also add another dimension of deliciousness to it.

Make it soon and enjoy! If you want another good chicken dish, be sure to check out my Chicken Satay recipe.

Cyndi

Closeup Bowl-Thai Coconut Soup

Blue Ribbon Triple Berry Pie

This Blue Ribbon Triple Berry Pie features a flaky butter crust and first-rate filling of blueberries, raspberries and cranberries. The combination makes for a delicious taste that’s perfectly sweet, but not overly so. Cinnamon and nutmeg give the pie tasty nuances as well.

MN State Fair Blue Ribbon Triple Berry Pie

This award-winning recipe comes from Tim Scott, a long-time lover of pies and baking-at-home. He entered his first Minnesota State Fair baking competition in 2016. His pie won best multi-berry pie out of 60 pies. He also placed 2nd and 5th with two other pies, making 2021 his best year yet. His first ribbon was in 2017, a 3rd place for a peach pie.

Cranberries for the Win?!

Given many multi-berry pies have blueberries, raspberries and blackberries, the cranberries are what helped Tim’s pie stand out. The proportions he used translated to a fantastic flavor. The tartness from the cranberries paired perfectly with the sweetness of the blueberries and raspberries. Tim shared that using the very best seasonal fruit from local growers is key. Ripeness plays a factor as well.

Tim shared that another secret to winning is being organized, enough so that the timing of baking multiple pies works out and every aspect get the attention and time it deserves. Tim’s strategy is to always make 2 pies per competition entry. He picks the more perfect one to enter. The other often goes to (very happy) neighbors.

Attention to Detail

Fun fact: Tim uses butter for all his Minnesota State Fair Pie entries, but lard for something like the Braham Pie Day Contest.

His advice to aspiring pie bakers trying his recipe: “Cranberries have a lot of pectin, so how much thickening agent you use is tricky,” Tim shared. “Pay close attention to how much liquid is in the berries after simmering to get the right consistency.”

As far as advice to first time baking contestants: practice by entering other baking contests for experience. Also, have tasters who know what good pie is (or great cake or cookie, etc.) and will give you honest feedback.

Great tips! Now give Tim’s Blue Ribbon Triple Berry Pie recipe a try! If you don’t bake, find a friend who does and request they make this! Pie lover alert: be sure to also check out our other award-winning pies on our site, like this other 2021 apple pie winner.

-Cyndi

 

Blue Ribbon Beer Bread

Say hello to this award winning Blue Ribbon Beer Bread. The recipe features the pilsner Wonderstuff, from Bauhaus Brew Labs in Minneapolis, along with cheddar cheese, rosemary, and honey. A thick slice of this bread solo or with a swipe of butter is pure bliss. It’s tender but hearty, and has a beautiful golden brown exterior.

The recipe comes from Cortney Carlson who won “best beer bread” with it at the 2021 Minnesota State Fair.

Cortney Carlson

This was her first blue ribbon win ever! In fact, she had only competed one other time, in 2019 for a special sugar cookie competition. Cortney shared, “Nothing came of the submission, but it ignited my interest in competing.”

Her recipe is easy to follow and replicate. It also great starting point for variations. After tasting and loving Cortney’s Blue Ribbon Beer Bread, we tried a cheddar, chive, and jalapeño version. It was really good also.

Winner Q&A

We caught up with Cortney for a Q&A recently. Read on to learn about her backstory.

BRG: What can you tell us about your Blue Ribbon Beer Bread recipe and why you chose it?

Cortney: While you’d think most people just KNOW they are submitting their (insert favorite recipe here… sugar cookies, sourdough, etc.), I actually stumbled across mine. When the categories for baking categories were released, I scanned the list for something to jump out at me. I like to try new recipes, new areas of baking, new techniques… so I didn’t go into this with a plan or recipe.

Immediately beer bread jumped out at me. My experience with bread was virtually nonexistent, but all the breweries around town, especially coming from Northeast Minneapolis? Not so much a mystery to me (hehehe).

Knowing little about bread, I looked at dozens of different recipes. I looked for types of beer bread, what types of things people added to them, and then just dove in. I liked the idea of adding an herb…I tried different cheeses, different styles of beers, and went back to the drawing board the more I tried things (that’s a MN nice way of saying the first attempts were gross). Once I started researching the right things, things started clicking and here we are. I landed on the attached final recipe.

BRG: What do you think your secret to winning was?

Cortney: The only thing larger than the amount of foods on a stick at the Minnesota State Fair is the Minnesota pride that you can feel in the air the entire twelve days of the fair. My recipe included ingredients made or headquartered in Minnesota. From local beer, honey, and cheese, to Pillsbury flour and rosemary grown at home… every part of that bread was a nod to people (myself) who say “ope” several times a day.

BRG: What is the worst disaster you’ve had in the kitchen and how did you deal with it?

Cortney: I’ve experienced the most average disasters – burning things, undercooking things, messing up a recipe, missing key ingredients, etc. The thing I’ve learned about kitchen disasters is that while it’s so disappointing and frustrating that day, the greatest lessons I’ve learned in the kitchen have come from the time I did it wrong.

BRG: What advice would you give young people wanting to cook/bake more?

Cortney:  Learn your staple dinners/desserts/contributions to potlucks, but don’t stay there. Try new areas of cooking. You like pie but have never made one? Try it. And know that you may not knock it out of the park the first try, but the more you try the more you will learn and can apply to the next recipe.

Great advice Cortney! Now everyone, get ready, set, and bake this bread!

-Cyndi

p.s. If you’re into breads, be sure to bake this blueberry winning recipe and this whole wheat winner.

State Fair Apple Raspberry Pie

This State Fair Apple Raspberry Pie is a show stopper. It won both “best creative apple pie” and “best overall pie” at the 2021 Minnesota State Fair. Carol Marsh is the star state fair baker here. Her pie is beautifully designed and absolutely delicious. The filling tastes fantastic and has a firm yet tender texture. Fresh raspberries add a splash of color. Their sweetness pairs perfectly with tart apples.

State Fair Apple Pie

Carol has been competing at the Minnesota State Fair since 2010 and baking since she a child. This year, 2021, was a big year, with her winning four blue ribbons. They were for a 2-layer chocolate cake, a raisin bread, a classic apple pie, and this creative apple pie, which won best overall pie also. This makes her a 6 time pie sweepstakes winner (best overall pie 6x since 2010). That brings her total to 36 Minnesota State Fair ribbons for 1st, 2nd, and 3rd place wins.

Carol, like a lot of us, finds much joy in baking. She knows the ideal texture of pie dough and how to have a thick filling. As a result, she finds baking pies a breeze. She has it down to a science.

State Fair Apple Pie Baker

Carol has won multiple times at the Minnesota State Fair with this recipe and slight variations on it. Carol recently baked her pie for me and we brought you along to experience the journey of making a perfect pie. Seeing her in action was so much fun!

Carol’s Pie Baking Tips – Step by Step

Chill your bowl and all your pie crust dough ingredients (dry, wet and shortening).

Dough mixture (with chilled shortening already cut in) should resemble cornmeal.Cornmeal Looking Stage

Carol strains her egg/vinegar mixture into the crust’s dry ingredients.

Allow enough time to also chill the dough, for at least an hour. Check out the beautiful texture Carol gets. State Fair Apple Pie dough

For the filling, Carol prefers using a combo of Granny Smith, Braeburn, and Pink Lady apples.

Layer the apples, butter, and raspberries. You’ll get a colorful look that doesn’t “bleed” much or look messy.Layering State Fair Apple Pie

Let your artistic side out by cutting and etching the leaves for the top crust like Carol did.Pie Crust Leaves

Layer and distribute the leaves evenly, so the top crust will bake uniformly.Leaf decoration on State Fair Apple Pie

Brush with beaten egg white and sprinkle with sugar for some beautiful browning and sparkle.

The pie will be heaping with apples. While baking, the apples shrink, resulting in a full, lush-looking pie.Baked State Fair Apple Pie

The pie cuts beautifully and has a firm yet tender filling.State Fair Apple Pie

This State Fair Apple Raspberry Pie is a classic. Put it on your holiday baking list. And if you want another 2021 Minnesota State Fair winning pie, check out this blue ribbon winner also.

Enjoy!

-Cyndi