Piebrary a successful library fundraiser

Piebrary most successful to date; $946 raised for summer program

by marlys good

In what Greybull Public Librarian Betty Koller termed “the biggest attendance so far,” over 100 were at the library Thursday evening to “taste-test” over 30 pies made by bakers from throughout the community and a total of $946 was raised to be used for the summer reading program.

When the tasting was all over and done, the “Pineapple Carrot Cake Pie” created by Marguerite Van Dyke won the nod as the Judge’s Choice and she received $50. Koller said Van Dyke’s creation was a unanimous choice.

Tina Ely’s “Lemon Coconut Pie” was the People’s Choice winner with Ely receiving $25.

Tina said she got the recipe from the Country Living magazine, tried it once and liked it. So did the pie tasters Thursday night.

“I got the recipe from Country Living magazine. It was actually for a lemon coconut tart,” Ely said. “I made it into a regular pie; I didn’t change the recipe too much. Except,” she laughed, “it called for minced fresh rosemary. Where do you buy fresh rosemary in Greybull in April? So I just left it out.” Evidently no one knew the difference.

Here’s the recipe:

 

Lemon Coconut Pie

¼-cup butter; 1 cup granulated sugar, 1 tbsp. lemon zest, five large eggs; 1 pkg. refrigerated pie crust; 3 tbsp. orange marmalade; ¼ tsp fresh rosemary; 1 tbsp. all-purpose flour; 1 tsp. salt, 1/3 cup heavy cream; 1 tsp. vanilla; 1-1/4 cup sweetened flaked coconut, shaved coconut.

Whisk together, butter, 1/3-cup sugar and lemon zest in microwave-safe bowl until blended. Add two eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled). Microwave on high two minutes, whisking at one-minute intervals. Microwave, stirring at 30-second intervals, one to two minutes more or until mixture thickens. Place plastic wrap directly on warm curd and chill four hours or until firm.

Heat oven to 425 F. Unroll piecrusts; stack on lightly floured surface; roll into a 13-inch circle. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges; trim edges. (Tina used a regular pie crust.) Line piecrust with parchment paper; fill with pie weights, place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper; bake eight more minutes. Cool completely. Reduce oven temp to 350.

Brush marmalade on bottom of piecrust; sprinkle with rosemary (Tina skipped this). Spoon chilled lemon mixture over marmalade. Whish together flour, salt, remaining 1/3 cup sugar in large bowl. Add cream, vanilla, remaining three eggs; whisk until blended. Stir in coconut; carefully pour over lemon mixture in shell.

Bake at 350 for 45- to 50-minute or until center is set. Remove from oven, cool completely and top with coconut.

 

Van Dyke’s judge’s choice pie came from the Food Network, and caught her eye because you not only get fruit, but some veggies too.

Here’s her recipe:

 

Pineapple-Carrot Cake Pie

For the crust: 1 1/3-cups flour; ½ cup sugar, 1/3 cup sliced almonds. 1 1-2 cups grated carrots (about three medium). 1 stick cold, unsalted butter cut into pieces; 1 tbls. molasses, 1 tsp. gr. cinnamon; ½ tsp. allspice, ½ tsp. salt.

Pulse the flour, sugar, almonds in a food processor until combined. Add the carrots; pulse until finely chopped. Add butter, molasses, cinnamon, allspice and salt. Pulse until dough comes together in large clumps. Dampen hands and press the dough into bottom and up sides of a 9-inch pie plate. Freeze until firm, at least 30 minutes.

Preheat oven to 350. Line the crust with foil, then fill with pie weight or dried beans. Bake until dry around edges, about 20 minute. Remove weights and foil and bake until bottom is dry, eight to 10 more minutes. Let cool 10 minute.

Make the filling: 1 8-ounce can crushed pineapple in juice; 1 8-ounce pkg. cream cheese, ½ cup 2 percent plain Greek yogurt; 1/3 cup sugar; 1 tsp. vanilla; 1/3 tsp. cinnamon; ¼ tsp. allspice; one large egg; 1 tbls. flour. Thinly sliced dried pineapple and sliced almonds for topping.

Wipe out food processor. Add canned pineapple, cr. cheese, yogurt, sugar, vanilla, cinnamon and allspice; puree until smooth. Add egg and flour; pulse until just combined.

Pour filling into crust; bake until edge is set but center still jiggles slightly, 25-30 minutes. Transfer to rack and let cool completely. Top with dried pineapple and sliced almonds.