Pecan pie earns local boy a slice of fame
The 11-year-old wins second place in a national contest. His goal: to own a restaurant that serves "good food."
By MARY ANN KOSLASKY
Published June 26, 2005
INVERNESS - Move over, Emeril! This future Iron Chef already has a national award under his toque.
Jack Austin Roberts (he likes to be called Austin), 11, recently won second place in the Crisco Kids pie baking category of the National Pie Championships sponsored by the American Pie Council and Crisco.
His winning concoction? What else would a Southern boy make, but pecan pie?
He began cooking "as soon as I could get into the kitchen."
An active member of Ropin' the Wind 4-H club, Austin tested his pie recipe during the 4-H county events by demonstrating how it is made. Because of time constraints and a lack of cooking facilities, he brought a completed pie, which the judges deemed good enough for first place.
Austin's love of cooking is actively encouraged by his grandmother, Sandra Roberts of Hernando.
"She's a very good cook," Austin said.
"I've let them sit on my kitchen counter since they could sit up," said Mrs. Roberts, referring to Austin and his 12-year-old brother, Levi.
Although Levi can cook, "he likes to eat the stuff I make," said Austin.
For Austin, the fun part of cooking is "knowing I can create something new."
"(Austin) likes to make his own concoctions," Mrs. Roberts said. "I give them free rein, but I tell them, "whatever you make, you have to be able to eat it.' "
Austin began perfecting his pecan pie a few years ago, when the family gathered for Thanksgiving.
"We have 40 or so people for Thanksgiving," said Mrs. Roberts. "Everybody usually brings something, and he was upset because he wanted to make something. He got a cookbook . . . marked recipes . . . and said "I'm making this (pecan pie).' "
"I didn't have all the original ingredients the recipe needed," recalled Austin. "So I had to substitute. It called for white sugar and dark corn syrup. I didn't have the dark syrup, so I used brown sugar and white corn syrup."
He also adds a touch of cinnamon to his pie crust to enhance the flavor.
The bake-off was held as part of the Great American Pie Festival, April 22-24 in Celebration. Among his competitors were youthful pie bakers from as far away as North Carolina and New York.
"I was nervous," Austin admitted, "until I met all the other kids. Then it was like being at home and doing it."
When his name was announced, "I felt pretty good . . . nervous, excited."
For his efforts, he received a winner's medal and a basket full of goodies, including several utensils for pie baking.
Austin's future plans include owning his own restaurant. He has no worries about staffing it.
"He's already decided what jobs everyone in the family will have," said his grandmother.
And what will the specialty of the house be?
"Good food," said Austin.
The prize-winning recipeCrust:
11/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 cup Crisco
3 to 6 tablespoons ice water
In a medium bowl, stir together dry ingredients. Cut in Crisco with pastry blender. Add ice water 1 tablespoon at a time, stirring in with a fork, until mixture clings together when pinched. Form into a ball and place on a floured surface. Flatten, and roll evenly to fit 8- or 9-inch pie pan.
Filling3 eggs
2/3 cup brown sugar
a pinch of salt
1/2 cup melted butter
1 cup white corn syrup
2 cups chopped pecans
pecan halves for top.
Beat the eggs and add sugar and salt and mix well. Add syrup and butter to the egg mixture, again mixing well. Stir in the chopped pecans and pour into unbaked pie shell. Arrange pecan halves decoratively on top.
Bake at 350 degrees for about one hour or until a knife inserted in the center comes out clean.