Very Berry Surprise Pie

1/2 c strawberry preserves
1/3 granulated sugar, up to 1/2 cup*
1/4 c quick-cooking tapioca
1 t orange peel, Grated
1/2 t cinnamon, Ground
1/8 t allspice, Ground
4 c fresh strawberries, sliced
2 c fresh blueberries
2 c all-purpose flour
1/2 t salt
2/3 c shortening
6 T cold water, up to 7 tbsp
1 egg white, slightly beaten
1 T water
1/2 c toasted nuts, chopped
2 T butter, cut up
coarse sugar (optional)
ice cream (optional)

1. In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, and allspice.
Add berries; toss gently. Let stand for 15 minutes, stirring occasionally.

2. Meanwhile, in a large bowl combine flour and salt. Using pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, flatten one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate.

3. In a small bowl stir together egg white and water; brush onto pastry in pie plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.

4. Roll remaining dough to a 12-inch circle; cut slits in pastry.
Place pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge. If desired, sprinkle with coarse sugar.
Place pie on cookie sheet.

5. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil. Bake in a 375 degree F oven for 25 minutes. Remove shield or foil. Bake for 25 to 30 minutes more or until top is golden. If desired, serve pie warm with ice cream. Makes 10 to 12 servings.

Anniversary Arkansas State Fair
Vidalia Onions Stuffed With Ham & Mushrooms

6 lg Vidalia onions, can substitute
Spanish giants
1 butter
4 green onions, finely chopped trimmed of all but
2" of tops
1 ea garlic
1/4 t tabasco sauce
3 c mushrooms, finely chopped fresh
2 c cooked ham, finely chopped
1/2 c parsley, chopped
1/4 t sage
1/8 t cinnamon
1/2 c heavy cream
1 T dry sherry
1 c dry red wine
salt & pepper, to taste
1 c beef broth
4 T parsley, minced

Remove skin from onions. Cut a thick slice off stem end & discard. Scoop out centers & leave 1/4" shell. Cook onions in boiling water for 4 minutes. Invert on paper towel and drain. Finely chop centers to make 1 cup. Heat 1/2 stick butter in skillet.
Add chopped onions, green onions, garlic & tabasco sauce. Saute 5 minutes.
Add remaining butter, mushroom ham, parsley, sage & cinnamon. Saute until mushrooms are soft.
Add cream, sherry, salt & pepepr to taste.
Stir well & cook 5 minutes.

Sprinkle onions with salt & pepper to taste; arrange them open side up in a casserole just large enough to hold onions. Divide the stuffing among onions mounding stuffing. Combine wine & broth. Pour enough around onions to reach 1: up sides. Cover with foil & bake at 350 degrees for 1 hour basting twice. Transfer with slotted spoon & garnish with parsley.

2nd place Illinois State Fair