• Signature Chamber Events

  • 37th Annual Gravenstein Apple Fair Pie Baking Contest Winners

     

                                                                                   

    Adults Division (18+):

     

     Rose Brennan  (Prize:  Pie Plate & Server, Apron, 2-Dish Towels, Oil Cloth Bag)

    Recipe:

    Blackberry Butterscotch Apple Pie

    Crust:

    1 1/2 cups flour

    ½ teaspoon salt

    ½ teaspoon sugar

    ½ cup Crisco

    ¼ cup unsalted butter

    1 small egg or half of a large egg

    1 ½ teaspoons raw apple cider vinegar

    3-4 tablespoons ice cold brandy

    Combine flour, salt and sugar in a food processor and pulse to mix.  Add in cold butter and Crisco and pulse until just combined (do not over mix!!)  Add in beaten egg, vinegar and brandy and pulse to combine. Form into 1 disc and refrigerate for at least 2 hours.

     

    Blackberry Brandy Butterscotch Sauce:

    2 oz. unsalted butter

    ¾ cup brown sugar, packed

    1 tablespoon corn syrup

    ¼ cup heavy whipping cream

    ¼ teaspoon salt

    ½ teaspoon vanilla extract

    2 tablespoons blackberry brandy

    ~5 fresh or frozen blackberries

    Combine sugar, blackberry brandy, corn syrup  & fresh blackberries together in a small sauce pan and heat over medium heat until bubbles start to appear.  Add in butter and stir until melted and combined.  Add in heavy whipping cream, vanilla and salt and simmer over low heat to thicken.  Remove from heat and strain to remove blackberry seeds. Set aside to cool.

     

    Filing:

    5-6 gravenstein apples

    1 tablespoon cinnamon

    1/2 teaspoon cardamom

    2 tablespoons tapioca flour

    Peel, core and thinly slice apples.  Mix with cinnamon, cardamom and tapioca flour.  Add in cooled blackberry brandy butterscotch sauce and combine thoroughly.

     

    Hazelnut Crumble Topping:

    ½ cup packed brown sugar

    ½ cup raw sugar

    ¾ cup flour

    1 cup rolled oats

    1 ½ sticks unsalted butter (chilled and cut into small pieces)

    ¾ teaspoon salt

    2 cups chopped hazelnuts

    Measure the brown  & raw sugar, flour, oats and salt into a bowl.  Drop in the butter and rub together with your fingertips until well combined and the mixture resembles coarse meal.  Stir in the hazelnuts.

    Roll out pie dough and place in pie dish. Fill with apple mixture and top with hazelnut crumble.  Bake at 400 degrees for 1 hour or until apples are tender.  If needed, tent the pie with tin foil  half way through cooking time to prevent crumble topping from burning.

    Enjoy!

     

     Tony Combs 

    (Prize:  Basket including Starbucks Italian Roast Coffee, On the Go Coffee Mug, Traditional Medicinals Organic Tulsi with Ginger Tea)

     

     Patricia Rohrer

    (Prize:  Basket including Starbucks Veranda Blend Blonde Roast Coffee, On the Go Coffee Mug, Traditional Medicinals Organic Green Tea with Lemongrass)

     

     Patricia Rohrer  (Prize:  $10.00 Rotten Robbie Gas Card)

     

     

    Children's Division (9 & Under):

     

     Alexis Padron  (Prize:  2 Rialto Cinemas Movie Passes)

     

     Poppy Laidlaw  (Prize:  $10.00 The Toyworks Gift Certificate)

     

     Olivia Padron  (Prize:  $10.00 Circle of Hands Gift Certificate)

     

     

    Tween Division (10-17):

     

     Keira Chester  (Prize:  2 Rialto Cinemas Movie Passes)

     

     Grace Gloeckner  (Prize:  $10.00 Mary's Pizza Shack Gift Card)

     

    Rylee Bello  (Prize:  $10.00 Mombos Pizza Gift Card)

     

     

    Thank you to our sponsors for your prize donations!

     

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