Meet the Contest Winners!

From Cold Spring’s Independence Day celebration on June 30

Bicycle contest winners (Photo by M. Turton)

Bicycle-Decorating

First Place: Parker Fyfe
Second Place: Daniel O’Sullivan
Third place: Wyatt Henrickson

After winning first place in the Patriotic Pets category of the Cold Spring Independence Day parade, Hoss poses with his ribbon. (Photo by L.S. Armstrong)

Patriotic Pets

First Place: Hoss, Liz Schevtchuk Armstrong’s blue and gold macaw
Second Place: Norah Hart’s dog Stewie, a miniature pinscher

Pie Baking Contest Winners (L to R): 1st place, Amelia Alayon for her peach-blueberry crumb; 3rd place, Nadine Alayon for her coconut cream, and 2nd place, Drena Fagen for her banana cream ( Photo provided)

Pie-Baking

First Place: Peach Blueberry Crumb by Amelia Alayon
Second Place: Banana Cream by Drena Fagen
Third Place: Coconut Cream by Nadine Alayon

The Winning Recipe

Peach Blueberry Crumb Pie

Pie crust (makes 2 disks)

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 sticks unsalted butter, chilled and cut into small pieces
1/4 cup ice water (plus more if the dough is too dry)

Put the dry ingredients in a food processor and pulse until mixed. Add the cold butter and pulse until the mixture starts to come together. Add the water in spurts until dough holds together without being wet or sticky; be careful not to process it more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Peach Blueberry filling

3 pounds peaches, sliced (about 8)
1 pint blueberries
1 1/2 cups sugar
5 tablespoons quick-cooking tapioca
1/2 teaspoon coarse salt
zest of 1 lemon
3 tablespoons lemon juice

Mix the dry ingredients together and then add the sliced peaches and blueberries.

Crumb topping:

1 cup flour
1/3 cup sugar
1/4 cup brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon cinnamon
1 stick unsalted butter, chilled and cut into small pieces

Mix the dry ingredients. Add the diced butter and, with a pastry cutter, cut the butter into the dry mixture until it’s in big crumbles. Sprinkle over the top of the pie.

Bake for about 50 minutes at 425 F.

Did you find this article useful or informative? Please consider a donation to support our work. Even $5 a month would be terrific. We are able to provide this website and our weekly print paper free to the community because of readers like you.

What Do You Think?

The Current welcomes comments on its coverage and local issues. Submissions are selected by the editor to provide a variety of opinions and voices, and all are subject to editing for accuracy, clarity and length. We ask that writers remain civil and avoid personal attacks. Submissions must include your first and last name (no pseudonyms), as well as a valid email address. Please allow up to 24 hours for an approved submission to be posted. All online comments may also appear in print.

Your email address will not be published.