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Here are the five winning recipes from our 2008 “Who Doesn’t Love Fruit Pies” Contest

Grand Prize Winner: Peach Custard Pie
By Gloria Shelmerdine from Jamestown

What could be easier?  It's delicious and can feature North Carolina's lucious peaches!
- Peel peaches and cut in half....enough to fill a 9" crust
- 1 cup sugar
- 1/4 cup flour
- 1 egg
- 1 tsp. vanilla
- 1/3 cup melted butter

- Fill crust with peaches....cut side up.
- Combine remaining ingredients and pour over peaches.
- Bake at 450 deg. for 10 minutes.  Reduce to 325 deg. for the next 35 minutes or until knife inserted comes out clean.

Peach Streusel Pie
By Molly Beth McCain, Jamestown

Here is a favorite recipe of mine from my Grandmother in Dover, Ohio. She loved to bake and this always tasted so yummy in the middle of the summer when made from fresh peaches.

- 1 C Brown Sugar
- 1/2 C Flour
- 1/2 C Butter
Combine sugar and flour.  Cut in butter.
 - 4 C. Fresh Sliced Peaches
- 1/2 C White Sugar
- 1 Egg
- 1/4 tsp. nutmeg
- 1 Tbsp Milk
- 1 tsp Vanilla

- Sprinkle half of the brown sugar mixture in the bottom of a 9" unbaked pie crust.
- Add peaches. Sprinkle with nutmeg and white sugar. 
- Beat egg, milk and vanilla. 
- Pour over peaches and cover with remaining brown sugar mixture.
- Bake 45 min  at 325.

Perfectly Easy Blackberry Pie
By Michael McFee, Durham

This recipe is very easy and delicious. Great way to use those fresh blackberries that will be coming in soon.

- 4 C. blackberries (fresh are best, but frozen are okay)
- 1/2 C white flour
- 1/2 C white sugar
- 2 Tbsp milk
- 1/4 C white sugar

- Preheat oven to 425 degrees.
- Prepare your favorite 2-crust pie recipe, or use prepared crust such as
- Pillsbury refrigerated (not frozen) crust from the dairy case.
- Mix flour and 1/2 C measure of sugar together in a large bowl, and add
- 3 1/2 C of the berries and stir gently to coat.
- Place bottom crust in pie plate, and spoon berry mixture into crust.
- Then sprinkle remaining 1/2 C of berries on top.  Cover with remaining crust.
- Seal and crimp crust edges, then brush with the milk and sprinkle with the 1/4 C measure of sugar.
- Bake 15 minutes.
- Reduce oven temp. to 375 degrees.
- Bake another 20-25 minutes.

- Great with vanilla ice cream or a little lemon sorbet.

Blueberry Pie
By Vickie Lambeth, Summerfield, NC

- 2 cups blueberries (fresh is best, but frozen also make a good pie)
- 1 cup sour cream
- 2 Tbsp. all-purpose flour
- 3/4 cup sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 egg, beaten
- 1 box of Pillsbury refrigerated piecrusts

- In mixing bowl, combine: sour cream, flour, sugar, vanilla, salt and beaten egg. Fold in blueberries.
- Pour into uncooked piecrust.
- Cut 2nd piecrust into strips, approx 1 inch wide. Use strips to weave together a top crust, in lattice style. Pinch the 2 crusts together at edges.
- Bake at 400 degrees for ~25 minutes.
- Best served warm with scoop of vanilla ice cream.

Blueberry Pie
By Caroline B. Jones, Greensboro

This is a great fruit pie…the lemon juice and zest make it different and almost light!  And of course you can make your own pie crust!

- 4 C fresh blueberries (can use frozen)
- 3/4 C sugar
- 3-4 T flour (if using frozen berries, increase to 4 1/2 T)
- 1/2 tsp. lemon zest
- Dash salt
- 1/2 t. cinnamon and 1/2 t. nutmeg (optional)
- 1-2 t. lemon juice
- 1 T butter
- 2 pie shells

- Mix together sugar, flour, lemon peel & salt (and spices) in bowl.
- In pie crust, add berries, then dry mixture.
- Sprinkle with lemon juice & dot with butter. Adjust top crust.
- Sprinkle sugar on top, cut air slits & Bake at 400 for 35-40 minutes.
- Check the crust while baking. If outer edges brown too quickly, add a strip of foil about the edges. Serve warm with ice cream.


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