At the recent Woodstock Fair in Connecticut, a pie contest offers a greater opportunity.
The 1st place winning recipe is submitted for Pillsbury grand prize judging where one winner will be chosen out of 21 1st place winning recipes for $5,000.

Marjorie Weiner of Brooklyn, took1st Place for the Pillsbury Pie Baking Championship. Here's her recipe.

The Ultimate Fresh Fruit Tart
1/2 package Pillsbury Refrigerated Pie Crust
2 ounces chocolate
1 cup plus 4 tablespoons heavy cream
6 tablespoons butter
1/3 cup sugar
1 tablespoon cornstarch
4 egg yolks
1 tablespoon vanilla
1/2 cup apricot jam
1 tablespoon water
Nectarines, raspberries, blackberries, kiwi fruit (whatever looks the best)

Heat oven to 425 degrees. Press the pie crust into a 10-inch tart pan, prick the bottom and sides with a fork. Bake for 10 minutes, turn oven down to 350 degrees continue to bake for 10 more minutes or until golden brown.

Melt chocolate and 4 tablespoons of heavy cream stir until smooth, pour into the baked pie shell coating the bottom of the crust. Chill.

Cook the butter, sugar & cornstarch in a heavy 2-quart saucepan over medium-high heat. Stir constantly, until thick and mixture boils, boil for 1 minute.

Beat the egg yolks in a small bowl then stir in a small amount of the sugar mixture into the eggs. Slowly add the eggs to the mixture in the saucepan, stirring rapidly to avoid lumps. Cook for 1 minute over low heat. Add 1 tablespoon of vanilla off heat.

Cover and refrigerate for 3 hours. Whip 1 cup of heavy cream until it forms stiff peaks. Fold the cold egg mixture in to the heavy cream. Fill the pie shell with the cream & egg mixture. Top the tart with the sliced fruit and berries. Place apricot jam and water in the microwave oven melt on high for 1 minute. Glaze the fruit with the jam mixture using a pastry brush. Chill and serve.