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Show 1 th. 'n Pis case,., Hi.'. en, dina when 's. In - as thi us pre, 2 tree reval; in Pis did it: idedjr Meet lined!; lit Gr; bound here; eva L lar-eni. :ento): ar he if. U FL '1 f . A " TV New Utah - Thursday. Julv 18. 2002 - Paee 13 ' il . . i - 'M V: - ' tr- ... - - , , a f LeAnn Rosenlof and Jeff Larson prepare their prize-winning entries for the Steel Days Dutch oven i,uuiMiiy v-uiiicsi ivjsi ouiuiaay. Dutch oven winners named Jeff Larson and LeAnn Rosenlof, a brother and sis-ter sis-ter team from Salt Lake City, earned the grand prize at the American Fork Steel Days Dutch oven cookoff last Saturday. Each chef or team prepared pre-pared a main dish, bread and dessert for the competition, competi-tion, and they were judged on the combination effort. Larson and Rosenlof made "Herb Roasted Chicken," Chick-en," "Rosemary Focaccia Bread," and "Grandma's Sunday Pie" for the top prize. Others honored were Daryl Rodemeyer, the team of John Fogg and Don Boren, and the team of Cory Marsh and Luke Phelps. Copies of the recipes from this year and previous Steel Days Dutch oven competitions com-petitions are available at the Summer Festival, now through Saturday in Rotary Park, 250 S. 200 East, and at the concert and fireworks show, Saturday evening at 7:30 at American Fork High School. Larson and ; Rosenlof shared their recipe for the prize-winning dessert. Grandma's Sunday Pie 12 inch Dutch oven 2 large sheets of parchment paper Crust: 5 C. flour ' 1 14 teaspoon salt 1 14 cups lard, chilled 34 cup butter flavor shortening, chilled 1 medium egg 1 tablespoon vinegar ice water 34 cup instant clear jel (not pectin) ' Filling: 7 large peaches, peeled and cubed (about 8 cups) 24 ounces fresh blueberries (4 cups) 12 ounces fresh raspberries (2 cups) 1 34 cups granulated or raw sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Optional egg washglaze: lrnedium egg granulated or raw sugar ' ; , . . . ; ' 112 teaspoon water :'' Mix well your flour and salt. Cut in lard and shortening until pea sized. In a liquid measuring cup mix the egg and vinegar with a fork, and add water to make one cup. Add Wcup liquid to flour and mix. As needed add 1 tablespoon at a time until dough forms a. Wl. Cool and rest dough. Peel and slice peaches, rinse and drain berries. Combine them in a large bowl. In a smaller bowl mix the dry ingredients, and gently fold into the berries and set aside. RH out about 23 of your dough on a lightly floured surface, to the desired crust thick-less thick-less (put the rest of the dough back to stay cool). Line your oven with parchment, put in roll dough to make a lattice top (or whatever kind of top you like). Bake your pie with about 20 coals on top, and 12 to 15 on the bottom for about 60 minutes. Rotate the oven 1 lid often to avoid burned spots. If at 60 minutes the top is not brown, remove from fWom heat and bake to desired brownness. Remove from oven as soon as it is cool enough' " lifting with the paper. We use an aluminum oven so we can put it in a bucket of ice a'er to cool it and stop the cooking. ut eat and smile. Your grandma would be proud. 0- ; - - - ' - 1 r- ' - - ' r- r I ? k '(.---: - k . .. J i f. i - u m r . : - I- ' 1 '-' ---- ' 1 L. J L. j t. f. a . . t I r "" . - - f- f- f r t . f ' s ! I ! 1 : 1 I , ; n V7 f ::-5 i .: ( . . 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