WINNING BLUE RIBBONS is as easy as pie for Peggy Montoya and Barbara Silva. Montoya, who’s been entering her creations in the Home Arts Food Contest since 2006, has earned more than 113 ribbons, including Best of Show for her coconut cream pie in 2010. At some point Silva lost count of her ribbons, but she has enough to decorate her Christmas tree. “I’ve entered and won in just about every category because I like a challenge,” says the Albuquerque resident.
Good crust is a must. Montoya, an Isleta Pueblo resident, adds a tablespoon of vinegar to the crust dough to make it more pliable. “If you can find a good pie-crust recipe, then your goal of winning a ribbon in every category is possible,” she says. Montoya also recommends using tapioca flour in pie filling instead of cornstarch, which can create a gummy consistency.
Add flavor. To make her blue-ribbon-winning apple pie, Silva boils the peelings with a little sugar until the mixture turns syrupy. “I add that into the apple filling because it gives an intense flavor,” she says. She also recommends baking on the lower oven rack “so the bottom crust isn’t raw.”
➤ Beyond pies, the fair is a feast. See how chefs compete for top culinary honors.