American Pie Council

2017 Amateur Entry

 

Bellini Pie

Bellini Pie
Joseph Cacciola, Windermere, FL
2017 APC National Pie Championships Amateur Division
1st Place Comstock Peach

Crust
24 coarsely broken Golden Oreo cookies
Pinch of cinnamon
4 tbsp. butter
2 - 3 tsp. milk

Pre-heat oven to 325 F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse Oreos in food processor until the consistency of fine crumbs.
Add cinnamon and butter and mix well.
Add milk and mix well.
Refrigerate for 5 – 10 minutes.
Press into 8” pie tin or plate (bottom and sides)
Bake for 6 minutes.
Set aside to cool.

Filling – Layer 1
8 oz. cream cheese, softened
1/4 c. sugar
1/2 c. peach preserves
1 tbsp Champagne Syrup
8 oz. Cool Whip

Beat cream cheese, sugar and syrup in an electric mixer.
Fold Cool Whip and Peach Preserves
Pour filling into cooled pie shell.
Allow to set in fridge for at least 3 hours.

Filling – Layer 2
1 1/2 can Comstock Peach pie filling
2 tbsp Champagne Syrup

Mix all ingredients together.
Allow to cool and spread on top of layer 1.

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
½ tsp. vanilla

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla, remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.