From Cold Spring’s Independence Day celebration on June 30
Bicycle-Decorating
First Place: Parker Fyfe
Second Place: Daniel O’Sullivan
Third place: Wyatt Henrickson
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
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.