Winning recipes from State Fair's "Pillsbury Pie Contest"

Here are the winning recipes from Sunday's Pillsbury Pie Contest. I can personally promise you that the Japanese Fruit Pie is delicious.

First Place: Domino Ireland, Raleigh
Malted Milk Ball and Cashew Butter Pie
Pillsbury Pet-Ritz Pie Crust – 1 regular, 9” (10oz)

8 ounce package of cream cheese, softened
1/4 cup cashew butter
3 Tbsp. fudge ice cream topping
1 cup    heavy whipping cream
1/2 jar   puffed marshmallow crème
5 oz. pack malted milk balls, divided – chop fine 3oz and half the
remainder to be added to top of the pie.
1 bottle cool hardening chocolate fudge
Directions

Crust – prepare one Pet-Ritz Pie crust according to directions

Filling – Beat cream cheese, cashew butter and fudge topping together
until smooth. Whip heavy whipping cream until peaks form. Fold this
into the cream cheese mixture along with the marshmallow crème and
finely chopped malted milk balls. Spoon the mixture into cooled crust
with a layer about 1 inch thick and spread smooth along the bottom.
Add a layer of cool hardening chocolate fudge, covering the mixture
completely and place in the freezer for 10 minutes. Add another layer
of the mixture and spread smooth. Repeat the cool hardening chocolate
fudge procedure. Finally, add the remaining mixture filling out the
pie, top with halved malted milk balls, create a design with remaining
cool hardening chocolate fudge and place in freezer at least 1 hour.
Remove at least 15 minutes before serving to allow it to slightly soften.

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Second Place: Alice Creech, Zebulon
Japanese Fruit Pie
1 cup of sugar
1 stick of butter
2 eggs slightly beaten
1 cup of chopped nuts
1 cup of coconut
1 cup of white raisins
1 teaspoon of vinegar
1 teaspoon of vanilla

Melt butter and add sugar and cream together.  Add eggs, vanilla and
vinegar.  Add raisins, nuts and coconut.  Mix well.  Pour in a 9 inch pie shell and bake for 40 to 45 minutes at 325 degrees.

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Third Place: Britt Brostrom, Durham
Concord Grape Pie
1 ½ pounds (approximately 4 cups) Concord grapes
3/4 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
2 T butter or margarine, melted
4 tsp. lemon juice
1 unbaked 9-inch Pet-Ritz pastry shell
1/3 c. all-purpose flour
1/3 c. sugar
3 T butter or margarine
Remove skins from grapes by gently pressing each grape between fingers
and thumb, into one bowl.  Set skins aside into a separate bowl.
In a saucepan, bring grape pulp to a boil.  Reduce heat to a simmer,
occasionally stirring.  Leave uncovered on simmer for 5 minutes.
Remove the reduced pulp, and sieve to remove the seeds.  Add the grape
skins to pulp.
In a large mixing bowl, stir together the 3/4 c. sugar, 1/3 c. flour,
salt and cinnamon. Then stir in the grape mixture, melted butter, and
lemon juice by hand.  Pour entire mixture into unbaked pastry shell.
Bake at 375 for 20 minutes.  (Cover the edge of the pie shell with
foil to prevent over browning.)
In another bowl, combine 1/3 c. flour and 1/3 c. sugar.  Cut in the 3
T butter until the mixture resembles coarse crumbs.
Remove the foil from around the pie.  Sprinkle the crumbs over the
pie.  Bake for additional 25 minutes, or until topping is golden.
Allow to cool.