Castle Shannon Fall Festival

Published Oct 8, 2013 at 4:10 pm (Updated Oct 11, 2013 at 4:01 pm)

The Castle Shannon Revitalization Corporation held its second annual fall festival Sept. 28 along Park and Poplar Avenues in the borough.

The festival featured arts and crafts vendors, entertainment, local foods, sheep shearing and an apple pie contest.

Dorothy Simon of Castle Shannon won first prize in the apple pie contest. Second place went to Lynn Seiler and third place to Nancy Delallo, both of Castle Shannon.

First place pie recipe:

Pie crust

2 cups Pillsbury flour

2/3 cup Crisco shortening

1 teaspoon salt

1 tablespoon sugar

Mix flour, salt and sugar, together, then add Crisco. Mix well with hand slotted pastry mixer until small lumps form.

Take just more than half of the mixture and put in bowl and add about two teaspoons of water to make a ball. Flatten and roll the ball to the size of the pie plate.

For single crust for cream pies, roll dough and put in pie plate. Prick with a fork and bake at 425 degrees for 10 to 15 minutes until light brown. Cool and fill.

Apple pie filling

6 cups of apples, peeled, cored and cut into chunks

1 cup sugar

2 tablespoons Minute tapioca

3/4 teaspoon cinnamon nutmeg

butter or oleo

In a separate bowl, mix together 1 cup sugar, 2 tablespoons minute tapioca, 3/4 teaspoon cinnamon and 2 shakes of nutmeg.

Sprinkle about 1/2 teaspoon tapioca on bottom of the pie crust then add apple mixture. Dot with butter or oleo and put on top crust, fold ends over side crust, spread a little milk over the crust and then sprinkle a little sugar on top. Cut slits for steam to escape and bake at 400 degrees for 40-50 minutes or until light brown. Cover the edges of the pie with aluminum foil to prevent it from getting too dark.

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