On her first time entering, Debra Lilly of Bethlehem won the blue ribbon in The Great Allentown Fair’s Pie Baking Championship.
Lilly’s mushroom, sausage and Swiss cheese pie earned her a $75 cash prize.
Want to try it yourself? Here is the recipe:
Mushroom, Sausage and Swiss Cheese Pie
1 Pillsbury Refrigerate Pie Crust
1 tablespoon butter
1 tablespoon canola oil
2 1/2 cups fresh mushrooms (washed and sliced)
2/3 cup finely chopped onions
3 tablespoons Vidal Blanc (or other sweet white wine)
1/3 cup heavy cream
2 tablespoons fresh thyme, finely chopped
1 1/2 tablespoons chopped sun-dried tomatoes (not in oil)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 1/2 cups half-and-half
1/4 teaspoon salt
3 tablespoons flour
1/2 teaspoon dry mustard
1 1/2 cups shredded Swiss cheese
1/3 pound country sausage (crumbled, fried and drained)
For Crust: Unroll Pillsbury refrigerate pie crust into 9-inch pie plate. Preheat oven to 375 degrees F.
Mushroom Mixture: Melt butter in skillet, add canola oil. When heated, add mushrooms and onions. Cook for about 10 minutes. Add wine, cream, thyme, tomatoes, 1/2 teaspoon salt and crushed red pepper. Cook until all moisture is absorbed.
For Custard: Beat eggs. Add half-and-half, 1/4 teaspoon salt, flour and dry mustard.
To Assemble: Sprinkle pie crust with Swiss cheese. Top with mushroom mixture, sausage and custard. Sprinkle with paprika. Bake at 375 degrees F for 40 to 45 minutes. Let sit for 20 minutes before serving.