Send us a picture of your Culinary Arts exhibits before May 31 2021, by completing the Virtual Fair competition online form (see below). In your photograph, be sure to attach a neatly lettered tag or card with the Section (12) and class in which you are entering it, as well as your exhibitor number. If you haven’t exhibited at Caledon Fair before, or can’t remember your exhibitor number from previous Caledon Fair exhibitions, contact the Virtual Fair Convenor and we can supply it to you. As this year will be a virtual competition, the classes will look somewhat different. Instead of bringing your delicious baking exhibits to us, you will photograph them on a table topped with a white cloth, then you get to enjoy them at home!
If you can’t enter your exhibits online, you can hand deliver or mail your photos to Glenda Simeone, 20405 Heart Lake Road, Caledon, ON L7K2A8 by May 25th, along with a stamped self-addressed envelope. Be sure to put your name and return address on the reverse of the photos and we’ll return them to you. The winners will be posted on our caledonfair.ca website on June 11.
Prize Money Classes 301-305: 1st-$10, 2nd-$5, 3rd– $2.50
- Chocolate Layer Cake, filled and iced-Display picture of completed cake and one serving slice on a plate.
- Oatmeal Raisin Cookies (3)-Display three (3) cookies on a plate – one whole cookie, one cookie broke in half and one cookie placed upside down.
- Butter Tarts with Raisins (3)-Display three (3) tarts on a plate – one whole tart, one tart cut in half and one tart placed upside down.
- Your Favourite Family Baked Recipe-Display picture of completed product and one serving on a plate.
- Lattice Top Blueberry Pie Display picture of whole pie and one serving slice on a plate. See instructions for How to Make Lattice Top Crust
While you’re at it, send us your favourite recipes for the above items, and we’ll post those along with your winning picture on our website. Share the joy with your community! Got any tips and tricks for your favourite recipes? Send them along, too!
Adding a lattice crust to the top of your pie may seem daunting but it’s actually quite easy.
Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Fill your pie shell with the pie filling.
Instructions below match photo above from left to right:
- On a lightly floured surface, roll out pie crust into a 13-inch circle. Cut circle into 1/2-inch to 3/4-inch wide strips depending on how thick you want your lattice strips. A pizza cutter or pastry cutter is great for this, but a sharp knife will also work.
- Lay 5 to 7 dough strips over the filled pie parallel to each other and evenly spaced with about 1/2-inch to 3/4-inch space between them. Use longer strips on the middle and shorter towards the edges of the pie.
- Position pie in front of you with dough strips facing away. Carefully fold back the second and fourth strips (every other strip) towards you then lay a shorter strip of dough perpendicular to the other dough strips.
- Unfold second and fourth dough strips over the new strip.
- Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie. Unfold the first, third and fifth strips over the new strip.
- Repeat steps 3 through 6 until pie is covered with the weave design lattice crust.
- Trim dough strips overhanging the pie by 3/4-inch. Scissors are helpful for this.
- Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
- Crimp edges by pressing the pointer fingers of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Then pie is ready to bake at 375 degrees F. for 40 minutes or until bubbling appears in the middle of pie. You may wish to cover pie with aluminum foil halfway through baking to avoid burning of the lattice top.