Saturday, September 4, 2010
Nut's for Knott's
Every night this Summer at the 2010 OC Fair "Artful Fare" culinary exhibit, fans of pie eagerly waited to hear their name called for a chance to participate in the evenings pie eating contest. If they were lucky to get one of eight coveted positions, they would don the trash bag shield and face a half a pie. No forks, no hands, and please- no expelling, thank you.
This is the second year I got to work with Knott's team to bring face friendly pie to fair goers for a "berry fine" facial. The contest packed in a crowd, for some reason people love watching pie slide off purple plastered noses. Pie people are crazy.
Next year if Knott's is willing, I am thinking a big vat of pie where one could dive up to their earlobes in berry-ness. Humm...not a bad idea...Until next year, feel free to make me a pie! Here's a recipe straight from my 1976 Knott's Berry Farm Cookbook, by Florine Sikking and Judith Zeidler; Crust was on another page, so I'll just type it in;
Pie Crust for a two crust pie: 2 cups of flour, 1/3 cup of butter, 1/3 cup of shortening, pinch of salt, 1/2 cup of orange juice. Combine flour, shortening, butter, salt with a pastry blender until pebbly. Add juice and work together but do not over mix. Divide into two rounds and roll on floured board.