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Fair deadline looms for food contestants

Wed., June 30, 2010

Karo corn syrup offers recipe for Caramel Glazed Apple Pie

The deadline for entries into this year’s Spokane Interstate Fair is Aug. 10.

There are three nationally sponsored contests at this year’s fair that offer money beyond the usual ribbons and prizes, including competitions with Ghirardelli chocolate, Fleischmann’s yeast and Karo corn syrup.

There are more details in today’s Fresh Sheet column on the cover of the Food section or contact the fair entry office at (509) 477-1766 for more information. Or, visit Fair/SIF/Competitions/ Still_Exhibits.aspx and then click baking/cooking for contest and entry details.

Here’s a recipe courtesy of Karo syrup to help inspire your creations:

Caramel Glazed Apple Pie

Pastry for double crust pie

8 cups peeled and sliced cooking apples (about 4 to 6 large)

1/3 cup dark corn syrup

3 tablespoons butter or margarine, melted

3 tablespoons sugar

1 1/2 tablespoons cornstarch

1 teaspoon ground Saigon cinnamon

1/4 teaspoon salt

For the caramel glaze:

1/4 cup brown sugar

1/4 cup chopped pecans

3 tablespoons dark corn syrup

2 tablespoons butter or margarine, melted

1 tablespoon corn starch

Preheat oven to 375 degrees. Fit one pie crust into bottom of 9 1/2-inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all caramel glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.

Yield: 8 servings

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