A Black Diamond Labor Day winner who scored in several ways.
Frank Rinehart’s fresh blackberry pie won Men’s First Place in the pie-baking contest.
He also received the Citizenship Award for “Individual Community Service.”
The pie competition was judged by community tasters who could also purchase their preference for $1.00 per slice.
Melanie Duff won “Best Overall” for a raspberry pie; Women’s First Place went to Lynn Reed’s strawberry pie; Second Place for women was Jancie Ranton’s apple pie.
Putting together the contest was Yvonne Lawrence.
“Best Overall” Fresh Raspberry Pie
1 cup sugar
2 TBL cornstarch and a dash of salt
2 pints fresh or frozen red or black raspberries (1¼ lbs)
Pastry for Double-Crust Pie
2 TBL butter or margarine
In mixing bowl, combine sugar, cornstarch and salt.
Add sugar mixture to berries; toss gently to coat fruit.
Fill a pastry-lined 9-inch pie plate with berry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375-degree over for 20 minutes. Remove foil; bake for 20 to 30 minutes more. Cool on a wire rack. Makes 8 servings.
