American Pie Council

2013 Amateur Recipe

American Freedom G.I. Joe Pie

American Freedom G.I. Joe Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Fruit and Berry
Phyllis Szymanek, Toledo, OH
Crust
1 ½ cups Pillsbury All-Purpose Flour
½ tsp salt
1 tbsp sugar
1 tsp vinegar
½ cups chilled Crisco shortening
3 tbsp chilled butter
3-4 tbs ice water
1 egg + 1 tsp water (egg wash)
In a mixing bowl, combine flour, salt and sugar. Cut in shortening and butter until crumbly. Add vinegar to ice water. Add vinegar/ice water mixture one tablespoon at a time until dough forms into a ball. Shape dough into a disc shape, wrap in plastic and chill for one hour. Roll out on floured surface to fit a 9” pie dish. Trim crust and flute edges. Brush with egg wash. Prick bottom and sides with fork. Bake at 425 for about 12-15 minutes. Cool on wire rack.
Filling #1
2 oz cream cheese
2 tbsp powdered sugar
2 oz white chocolate chips (melted, then cooled)
¼ cup whipped topping
Whip cream cheese, add powdered sugar, melted chocolate chips and mix until smooth. Mix in whipped topping. Spread on bottom of cooled crust.
Filling #2
3 cups fresh blackberries
1 cup white chocolate chips
8 oz softened cream cheese
2 tsp vanilla
1 cup powdered sugar
1/3 cup malted milk powder
8 oz. whipped topping
½ cup English toffee bits
Place 2 ½ cups fresh blackberries in blender, cover and puree, then set aside. In a small microwave safe bowl, melt chocolate chips for about 1 minute or until melted; cool slightly. Beat cream cheese until smooth. Add vanilla, powdered sugar and malted milk powder until well blended. Fold in melted chocolate; beat in blackberries, then add whipped topping. Fold in toffee bits. Pour mixture into pie crust and chill for 4 hours or overnight.
Topping
4 oz cream cheese
¼ cup powdered sugar
2 tsp vanilla
½ cup white chocolate chips (melted)
8 oz whipped topping
2 tbsp Smucker’s Blackberry Jam
¼ cup toffee bits
Beat Cream Cheese; add powdered sugar and vanilla until smooth. Add cooled melted chocolate; mix in whipped topping until well blended. Place in a pastry bag with a star tip. Pipe around edge of pie. Mix jam and remaining ½ cup blackberries. Arrange in center of pie. Sprinkle with toffee bits. Decorate with white chocolate flower or mint leaves, if desired.