The call to arms was to bake a pie that maximized the use of local ingredients. Entrants in the Hawaii Farm Bureau’s Best Local Pie Contest took up the challenge. And then some.

Three finalists brought their fresh-baked pies to the Hawaii State Farm Fair on Saturday at Kualoa Ranch. I got to be a judge — an intense experience that involved eating three delicious pies. My life is so hard.

The contestants took advantage of local flavors from apple bananas to lilikoi to coffee. One used carrots grown in Waialua, flavored so that her pie tasted like pumpkin.

And that was just the obvious stuff. Island-produced butter, honey, vanilla, sea salt and eggs all showed up on ingredients lists. That carrot pie had a crust made of Diamond Bakery crackers.

The winner was Cynthia Pratt, who teaches food science at Kapolei High School. She used pineapple, macadamia nuts, bananas and lilikoi juice in a vibrant and distinctive pie with a crumb topping.

A close second was Mona Chong for her Macadamia-Nut Carrot Pie. Third place went to Sara Sakamoto for her ABC’s Pie (for apple bananas and coffee from Waialua).

All three took home cash prizes and gift certificates from contest sponsor Napoleon’s Bakery.

Pineapple, Apple Banana & Lilikoi Pie with Crumb Topping

Cynthia Pratt

» Crust and topping:
2-3/4 cups flour
1/4 cup finely crushed macadamia nuts
1 teaspoon sea salt
1/3 cup butter, chilled
2/3 cup solid shortening
3 to 4 tablespoons ice water
Additional flour, for dusting
3 tablespoons raw sugar (also called turbinado or sugar in the raw)

» Filling:
4 cups diced pineapple (1/2-inch dice)
2 cups diced apple bananas (1/2-inch dice)
1/2 cup raw sugar
2 eggs, slightly beaten
2 tablespoons lilikoi (passion fruit) juice
2 tablespoons tapioca
1/2 teaspoon sea salt
1/4 teaspoon nutmeg

To make crust: Combine flour, nuts and sea salt in a bowl. Cut in butter and shortening until the mixture resembles coarse crumbs. Sprinkle with ice water. Mix dough only until it sticks together. Divide into 2 parts. Shape one part into 4-inch disc, wrap loosely and refrigerate to chill.

To the other half of dough, add raw sugar and mix to create a crumb topping. Refrigerate.

Heat oven to 400 degrees.

Dust a clean countertop lightly with flour. Dust rolling pin. Roll chilled disc of dough outward from center to create a 12-inch circle. Loosely roll dough around rolling pin and drape into a 9-inch pie pan. If dough begins to split, press to seal with fingertips. Roll excess dough onto the rim of the pan and flute or crimp edges.

To make filling: In large mixing bowl, combine all ingredients. Spread over bottom crust. Sprinkle with crumb topping.

Bake 15 minutes, then reduce heat to 350 degrees and bake another 35 to 45 minutes, until topping is golden brown and filling is set. Serve warm with whipped cream or ice cream.

Nutritional information unavailable.

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