Tony Fields of Golden., won The Market at Belmar's first pie-baking contest of the summer on June 5 with her favorite strawberry-rhubarb pie. The competition was tough and included both amateur and professional bakers, and even a last-minute entry of a pie still warm from the oven.

Tony was the winner of the 2006 cherry pie contest and anxiously awaited another opportunity to be judged by the Belmar audience. Spectators lined up to taste the pies, and Tony's pie was the first to be sampled. The flavors were so compelling, and the pastry so perfect, that the audience cast the most votes for her pie.

Tony took home a $20 gift certificate to The Market at Belmar and a blue ribbon. But most importantly, she took home bragging rights for having entered winning pies for two consecutive years.

The monthly pie-baking contest is held at noon on the first Sunday of each month through September at The Market at Belmar on West Alaska Drive in Lakewood. If you would like to enter the competition, simply bring your seasonal pie and a $5 entry fee per pie. The July 1 competition is for cherry pies. All contestants receive a participation prize. For more information, visit www.belmar.colorado.com or call 303-742-1520.

Belmar is a 104-acre, mixed-use development at Wadsworth Boulevard and West Alameda Avenue in Lakewood, and serves as the downtown for the City of Lakewood. Belmar includes shops, restaurants, entertainment, cultural activities, offices, homes and plenty of free parking.

Tony Field's Winning Recipe:

STRAWBERRY-RHUBARB PIE

Ingredients

3 cups strawberries (fresh or frozen)

1 ½ cup sugar

3 tablespoons cornstarch

2 cups rhubarb, sliced (fresh or frozen unsweetened)

½ teaspoon finely shredded lemon peel

1 teaspoon lemon juice

2 crusts for 9-inch pie

1 ½ tablespoon half & half or milk

1 tablespoon cinnamon sugar

Mix together strawberries, sugar, cornstarch, rhubarb, lemon peel and lemon juice. For fresh fruit, let stand 15 minutes and for frozen, let stand 60 minutes. Roll both crusts; place one in a pie tin or an iron skilled. Top with fruit mixed. Cut slits in the other crust and place on top of the fruit. Crimp the edges, brush with half & half and dust with cinnamon sugar.

Bake in a 400° oven for 10 minutes, then lower temperature to 375°. Bake for 45 minutes. Cover the crust with aluminum foil if it browns too much. Cool before serving.