Winner of Pie Bake-Off Visits Broadcast House

SOUTHFIELD, Mich.(WXYZ)- The first place winner of the Pillsbury Refrigerated Pie Crust Baking Championship stopped by Broadcast House Sunday.

WATCH INTERVIEW IN THE VIDEO PLAYER TO THE RIGHT

Susan Tite joined us anchors Vic Faust and Anu Prakash in studio to show Action News how to bake her prize winning Champagne Rose Tart.


Champagne Rose Tart

Prep time: 20 minutes
Baking time: 50 minutes
Temperature: 450

Ingredients:

1 package Pillsbury Refrigerated Pie Crusts
2 tablespoons buttermilk powder
3 tables all-purpose flour
2 tablespoons cornstarch
2/3 cup sugar
1/2 cup champagne
1 tablespoon mulling spices
2 1/2 cups thinly sliced peeled and pitted peaches
1 1/2 cups hulled and sliced strawberries
1 cup red raspberries

Instructions:

1. Bring pie crusts to room temperature. Combine buttermilk powder, flour, cornstarch and 1/3 cup sugar in a large bowl. Dissolve remaining 1/3 cup sugar with champagne in a small sauce pan. Place spices in a spice ball or wrap in cheesecloth and add to pan. Cook and stir over medium heat until thickened and bubbly. Remove spices and remove from heat. Add fruit to bowl of dry ingredients, pour in champagne syrup and toss lightly.

2. Unroll pie crust and line a 9-inch pie tart pan. With remaining pastry crust, cut four 1-inch wide strips then small leaf shapes from scraps. Transfer fruit mixture to pastry lined pie plate. Form a square atop pie with strips; seal and crimp. Place pastry leaves randomly over top of pie. If desired, brush top of crust with milk. Bake at 450 F for 10 minutes. Reduce to 375 and bake for an additional 40-45 minutes.

Serves: 12