North Jersey’s ‘Perfect Peach Pie’ contest was held by the New Jersey Peach Promotion Council, with the grand-prize winner having been crowned last week at Boulevard Five72 in Kenilworth, with Chef Geoff Mockbeer in the judge’s seat (Read Official Announcement).

Sosy Shishmanian of Allendale, who was the winning finalist at the Ramsey Farmers Market, beat out three other finalists from other North Jersey farmers markets for the grand prize of $300.

Pies were judged on overall appearance (including crust and color), aroma (did it smell peachy?), consistency, amount of fruit, and taste (thankfully). Shishmanian’s pie was highlighted for it’s “small-lattice top crust and just-right texture of peaches.”

“Congratulations to Sosy Shishmanian from the Ramsey Farmers’ Market community,” says Nancy Boone, market manager. “The annual North Jersey ‘Perfect Peach Pie’ contest is one of the highlights of our season in Ramsey. We encourage support of all farmers’ markets in our effort to help sustain small local farms and local businesses. Talk about “ties that bind” — your community farmers’ market is a keystone to achieving this goal.”

“The peach pie contests are good vehicles for raising awareness of and demand for peaches grown in our state,” says Santo John Maccherone, chair of the NJ Peach Promotion Council. “When you taste a Jersey peach pie, you are struck by its strong peach flavor and sweetness, that you only get when peaches are grown in local orchards.”

The New Jersey Peach Promotion Council is a non-profit voluntary organization of growers, shippers, wholesalers and associated industries dedicated to maintaining a viable peach industry in the Garden State, preserving farmers and farmland; and providing the highest quality and best tasting fresh peaches for consumers. New Jersey is the third largest peach producing state in the country, with approximately 80 orchards on 4,700 acres. More information about the council can be found at it’s website (Visit Website).

Lattice-Crust Peach Pie
courtesy of Sosy Shishmanian (Ramsey Farmers Market)

1 1/2 C flour
1/2 C cake flour
1 3/4 sticks butter
1/8 t salt
7 T ice water

Cut butter into flour & salt, add ice water, pack into a ball, refrigerate 30 minutes.

5 C peaches
1 T lemon juice
1 C sugar
2 T cornstarch
2 T flour
1/3 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/8 t salt

Roll out chilled crust, save enough for lattice across top of pie. Form crust around pie pan. Bake until slightly brown. Fill the prepared crust, and bake at 350 degrees for about 50 minutes.