Our Saviour's church to sponsor pie auction
Dickinson's Our Saviour's Lutheran Church is hosting a pie auction and social at 2 p.m. today, April 29, in the fellowship hall. Over 50 pies are being sold at auction with proceeds going to the Our Saviour's Lutheran Youth Group. Entertainment b...
Dickinson's Our Saviour's Lutheran Church is hosting a pie auction and social at 2 p.m. today, April 29, in the fellowship hall.
Over 50 pies are being sold at auction with proceeds going to the Our Saviour's Lutheran Youth Group.
Entertainment begins at 2 p.m. Music is provided by Sheila Clemens, Keith Traquair and praise groups from area churches.
Besides the traditional apple and blueberry pies, the fillings may include coconut cream, peanut butter cheese cake, black bottom strawberry and cream cheese brownie pie.
One of the top pies at the last social was cherry cheesecake pie made by Betty Randall and family. When the bidding was over, it sold for $100.
It features layers of cheesecake and cherries in a pie crust with a lattice topping.
Randall said members of the congregation are happy to pay a little extra for the pies because it goes for a good cause. This year's fundraiser is helping the youth group attend the Free Lutheran Youth Convention from July 2-8 at Estes Park, Colo.
The social is organized by the Youth Advisory Committee. Everyone is invited to join in the afternoon fellowship.
The directions for Randall's pie are as follows:
Cherry Cheesecake Pie
1 box refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 tbsp. cornstarch
2 bricks (8-ounce each) 1/3-less-fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp. almond extract
1 can (21-ounce) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds
1. Heat oven to 350 degrees. Have ready a 9-inch pie pan.
2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-inch strips. Save for later.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in pie crust; spoon pie filling evenly over the top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filling. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50-60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.