Andrea Spring, 51, of Bradenton, a co-owner with her husband, Ed, of the Sign of the Mermaid restaurant, said her knack with pies will be featured on the Food Network Challenge in the fall as part of a "pie challenge."
Spring took a first-place award last month in the 2008 professional pie-making division of the American Pie Council/Crisco National Pie Championships near Orlando. It was her second win in two years in the same contest.
This year, her recipe "Key West Crunch" took a first place in the nut category, and an apple pie she made took an honorable mention in the apple category, a spokeswoman at the American Pie Council said.
The Food Network filmed four of 20 contestants during the contest weekend for its "pie challenge" slated to air in September, Spring said. Pie-makers were filmed baking during a timed test of skill.
Spring made 10 pies in less than five hours, she said.
"It takes a lot of stamina, perseverance and patience, and a lot of positive thinking," explained Spring.
When she's not competing in pie contests, she's preparing to open a new, southern-style restaurant at 75th Street and Manatee Avenue, slated to open in a month or so, she said.
The restaurant, to be named Bradenton Southern Belle Bakery & Cafe, will feature cafe fare complemented by fresh-baked goods.
"Pies, of course," Spring noted with satisfaction.
Sara Kennedy, Herald business reporter, can be reached at (941) 748-0411, ext. 4500.
ANDREA SPRING'S KEY WEST CRUNCH PIE
FILLING
1 cup dark Karo corn syrup
1 cup granulated sugar
4 tablespoons salted butter, melted
3 eggs
½ tablespoon vanilla extract
1 teaspoon rum extract
3 oz. salted macadamia nuts, coarsely ground
½ cup crushed pineapple in heavy syrup, drained
¼ cup shredded coconut
NO-FAIL PIE CRUST
3 cups all purpose flour
1 teaspoon salt
1¼ cup Crisco
1 egg
5 tablespoons cold water
¾ teaspoon white vinegar
Recipe for one 9" deep dish pie crust.
Preheat oven to 400 degrees
Combine corn syrup, sugar, butter, eggs and extracts and mix well.
Add macadamias, pineapple and coconut, mix and pour into crust.
Bake for 7 minutes at 400 degrees.
Lower temperature to 325 degrees and bake for 40 to 50 minutes or until center is slightly puffed, it may crack a little. Center should no longer be liquid.
This pie takes a little longer to bake than its cousin, the pecan pie. Cool to room temperature before cutting. Garnish with rosettes of whipped cream, toasted coconut, whole macadamias and dried sugared pineapple.
For crust combine flour, salt and Crisco with pastry cutter or fingers until it reaches the consistency of half the size of peas and half the size of coarse cornmeal.
Beat together the egg, water and vinegar with a fork.
Slowly add the egg mixture to the flour mixture, mixing it in with the fork. When mixture becomes a soft, moist dough and forms a ball, stop mixing. You may or may not need all of the water mixture.
Knead the dough for 10 seconds and divide in half.
Press each half into a thick patty and wrap each in plastic wrap.
Refrigerate for at least 2 hours before rolling out. Roll out one pie crust and place in 9-inch-deep dish pie plate. Freeze the other pie crust up to 2 weeks for another use. Anna Maria chef's award-winning pie prowess earns her spot on Food Network 'challenge'
