1st annual pie contest

Taber has been here less then 24 hours and has already had the pleasure of being a judge in a pie contest. Today the chef instructor decided to add some excitement to class and turn pie making day into a pie contest. We would be judged on the taste of our pie and the presentation of it. It felt more like a day at the county fair rather than culinary school, and I liked it. My entry was the French Walnut Pie. I was happy with both the final taste of it and pie crust design I went with.
Taber was invited into the class at 3pm for the judging process. I gave him a quick lecture on using the "mother spoon" to scoop pie onto his plate and another fork to eat his pie. I had visions of Taber going down the pie line sticking his fork in every one. After the sanitation rundown, he was given a pen and set on his judging way. He did not need to be encouraged to indulge in each pie. I don't know if he was being bias, but my pie was one of his favorites. He also gave high ratings to the Shepards Pie (we had two savory pies in the mix) and the Key Lime Pie. The Maple Pecan Pie came in 1st, Shepards Pie 2nd, and my pie (French Walnut) came in 3rd place. Look out Washington County Fair, pie day at culinary school has inspired me enter future pie contests.


FRENCH WALNUT TART
Recipe by :The Natural Gourmet Institute
INGREDIENTS:
-2 unbaked 9 inch pie dough
-1/2 cup maple syrup
-1/3 cup rice syrup OR honey
-2 tablespoon barley malt syrup
-1/2 teaspoon lemon juice
-pinch sea slt
-1 cup almond milk
-3 1/2 cup walnuts, toasted and coarsely chopped
-2 tablespoons cashew butter
-1 teaspoon vanilla extract
-1/4 teaspoon orange extract
-1 tablespoon brandy (optional)
1 tablespoon arrowroot dissolved in
-2 tablespoon cold water

DIRECTIONS
-Preheat over to 350
- Roll out first dough and place in tart pan; chill for 15 minutes with unrolled, second dough. Trim edges of the rolled sough, allowing 1 inch overhang. Cover and chill for 30 minutes more. Roll out other half of dough and transfer to sheet pan. Cover and chill until ready to use.
-In medium pot, combine sweetness. Bring to a boil, lower hear and add lemon juice, salt, almond milk, and walnuts.
-Whisk in nut butter, extracts, and brandy. Add arrowroot slurry. Mix on medium low heat until mixture thickens slightly. Remove from heat and cool.
-Pour walnut mixture into tart shell. Place top dough over filling, trim and seal edges. Cut a few steam vents.
-Bake in oven for 30-40 minutes until crust is firm and golden.
-allow to cool before serving.

*if cashew butter is very thick, loosen it up with 1-2 tablespoons of water or nut milk.