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MYERS FLIES PAST COMPETITION IN PIE BAKING CONTEST
1/16/2009
HARRISBURG - Belinda Myers of Dallastown, York County, won first place in Pennsylvania’s Greatest Shoe-Fly Pie Contest on Jan. 16 at the 2009 Pennsylvania Farm Show.  In the 10th year of the contest, Myers’ pie bested 41 other entries to receive a cash prize of $500.
 
Second place and a cash prize of $100 dollars were awarded to Diane Deihl of Mifflintown, Juniata County. Steven Berkoski of Conestoga, Lancaster County, won third place and a cash prize of $50.
 
The pies entered in the contest are judged on categories including overall appearance, shape and consistency, moistness of crumb, and flavor and topping. Overall, the judges were looking for the characteristics of an old fashioned shoe- fly pie.
 
The contest was sponsored by Golden Barrel Baking Products of Good Foods, Inc. Competitors were required to use Golden Barrel products in their pies in order to enter. The sponsors announced 2009 as the final year for the Shoo-Fly Pie Contest.  In 2010, the company will sponsor sticky bun and gingerbread competitions.
 
Belinda Myers’ Winning Shoo-Fly Pie Recipe
 
Crust:
 
2 Cups Flour  ¾ Cup Butter-Flavored Crisco 
1 Teaspoon Salt 6 to 8 Tablespoons of Ice Water
 
Filling:
 
Crumbs
1 Cup Flour
1/3 Cup Brown Sugar
1/3 Cup Sugar
1 Tablespoon Shortening
Wet Ingredients
1 Egg Beaten
¾ Cup Golden Barrel Table Syrup
¼ Cup Golden Barrel Lite Corn Syrup
½ Teaspoon Cinnamon
1 Teaspoon Vanilla
¾ Cup Hot Water
¼ Cup Boiling Water
1 Teaspoon Baking Soda
 
To Prepare Crust:
 In large bowl cut shortening into flour and salt. Gradually add ice water until moistened. Divide in half. Roll out each half to fit a nine-inch pie pan. Crimp edge and set aside. (Freeze one for later use)
 
To Make Crumbs:
 In medium bowl, blend flour, brown sugar, and sugar with shortening to form fine crumbs. Reserve one cup for top of pie.

In a large mixing bowl, beat the egg. Add syrups, cinnamon, vanilla, and hot water. Dissolve baking soda in boiling water and add to wet ingredients. Add crumbs. Pour into prepared shell. Sprinkle reserve crumbs on top. Bake at 375 degrees for 40 to 45 minutes or set in center.
 
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For photos of this event, click here.