Pillsbury Pie Baking Championship Calls for Pies of All Sizes, Shapes & Flavors

Don't miss the annual Pillsbury Pie Baking Championship coming soon to the Allentown Fair in 2012. The long-running, popular contest rewards pie lovers’ kitchen creativity with a total of $350 in cash prizes…and much more! Souvenirs, “star-status” and big “bragging rights” await the top winners.

Design a dessert "pie" in any shape or form: from classic pies to mini pies, from pie poppers to stuffed crust pies. Just make your entry sweet (not savory) and use the time-saving trick of a Pillsbury refrigerated pie crust. Feature any flavor or creative combination of ingredients.

Need a jump start? Hit the kitchen and try this blue ribbon winning Salted Caramel-Chocolate-Peanut Butter Pie.

First place in this celebrated competition wins a $200 cash prize and a commemorative gift. Runner ups receive $100 (second place) and $50 (third place). Entries will be judged based on taste, appearance, creativity and ease of preparation. Pie entrants must be 18 years of age or older to participate.

Register to Compete by Aug. 4; Contest Judged at the Fair on Thursday, Aug. 30. Judging begins at 7 p.m.

For complete contest guidelines, contact Allentown Fair entry office at 610-433-7541 or visit the contest section of www.allentownfair.com.

The Great Allentown Fair will be held at Allentown Fairgrounds in Allentown (302 N 17^th Street) August 28 – September 3.

Salted Caramel-Chocolate-Peanut Butter Pie

Crust:

1 Pillsbury® refrigerated pie crust, softened
as directed on box

Filling:

1 bag (14 oz) caramels, unwrapped

1/4 cup milk

1 1/2 cups Spanish peanuts

1 can (14 oz) sweetened condensed milk

1 egg, beaten

1/3 cup peanut butter

8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped

Topping:

1 bar (1.55 oz) milk chocolate candy, melted

1/4 cup Spanish peanuts

1/4 teaspoon kosher (coarse) salt

Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust. Reduce oven temperature to 350 degrees F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie. Makes 8 servings.