Next week the State Fair is upon us!!! This means for myself that I will be entering a few items. I am entering some cinnamon rolls, a pasta salad, and cookies. That being said, I am trying to find the best recipes this week. Many of the recipes I use are family favorites that I try and make just a little bit better by adding different spices of flavorings to enhance the flavor. In honor of the fair I am going to post a few of my favorite winning recipes as a countdown to this years fair to get me into the mood of baking.
Cherry Sour Cream Fudge Pie
1 1/3 cups pastry flour
8 tbsp butter
¼ tsp salt
1/8 tsp baking powder
2 ½ -3 ½ tbsp. ice water
1 ½ tsp cider vinegar
3/4 cup butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 eggs, separated
2 tablespoons water
1/4 cup sugar
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup canned cherry sauce
All ingredients need to be cold. Place flour, salt, baking powder in food processor. Pulse 6 times. Place butter in to flour mixture and pulse until butter is the size of peas. Add water and vinegar until mixture just comes together. Take out of food processor bowl and place on plastic wrap and form into a disc. Chill for at least 30 mins. Roll out crust
Heat oven to 350°F. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.
Melt 3/4 cup butter in 2-quart saucepan over medium heat. Stir in 3/4 cup sugar and 6 tablespoons cocoa. Remove from heat; cool 5 minutes.
Stir in flour. Beat in egg yolks by hand, one at a time, until well mixed. Stir in 2 tablespoons water.
Beat egg whites in small bowl at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4 cup sugar, until soft peaks form. Gently stir chocolate mixture into egg whites just until mixed.
Pour filling into prepared pie shell. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
Stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl. Spread over warm pie; top with spoonfuls of cherry pie filling. Bake for 5 minutes.
Drizzle with ice cream topping, if desired. Serve warm or refrigerate until serving time.