Bethlehem Woman Wins Fair Pie Baking Contest

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

Crust:

1 Pillsbury Refrigerate Pie Crust

Mushroom Mixture:

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

Custard:

4 eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

3 tablespoons flour

1/2 teaspoon dry mustard

Additional Ingredients:

1 1/2 cups shredded Swiss cheese

1/3 pound country sausage (crumbled, fried and drained)

Garnish:

Paprika

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.