2nd Annual Ginny’s Pie-apalooza

This week, we hosted the 2nd Annual Ginny’s Pie-apalooza. We had quite the variety this year, as there were four different bakers all competing for prizes.  It was a great time and we had a lot people stop by to taste test and vote for their favorite to win.  Even though we were only trying a small piece of each pie, it was very filling – I even skipped lunch!

The first place pie, an Apple Streusel Pie, was baked by Christine, our Campaign Manager.  She also made a traditional Apple Pie and the recipe of the month, Pumpkin Pecan Pie!

Apple Struesel Pie, Christine P.

Apple Pie:

3-4 large Granny Smith Apples, peeled and sliced

1 large HoneyCrisp Apple, peeled and sliced

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice

2 tablespoons flour

1/4 cup milk

3 tablespoons butter, diced

Streusel topping

1 unbaked pie shell

Streusel:

1 cup all-purpose flour

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon pumpkin pie spice

1/4 pound (one stick) butter, diced

Heat oven to 365 degrees Fahrenheit.  Stir together 1/2 cup sugar, flour, cinnamon and pumpkin pie spice in a large bowl.  Add apples; toss; splash with milk; toss again.  Spoon into pastry lined pie dish. Dot with butter pieces.  Sprinkle Streusel topping cover apples to cover them completely.  Bake 35 to 45 minutes or until crust is golden brown and juice is bubbly. Serve warm.

Two pies tied for second place! Christy, our Art Director, made an Peanut Butter Oreo pie and Bev, Merchandising, made a Carmel Pecan Pie with a Touch of Chocolate.  Bev also made a Maple Pumpkin Pie with a walnut crumb topping.

Peanut Butter Oreo Pie

Adapted from AllRecipes.com (makes two pies)

1 (8 ounce) package cream cheese

1 1/2 cups confectioners’ sugar

1 1/2 cups peanut  butter

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

2 (9 inch) prepared Oreo chocolate crusts

1 cup Oreo cookies, chopped

Beat together cream cheese and confectioners’ sugar.  Mix in peanut butter and milk.  Beat until smooth.  Fold in whipped topping and 3/4 cup Oreo cookies.  Spoon into two 9 inch Oreo chocolate pie crusts; sprinkle remaining Oreo pieces on top; cover, and freeze until firm.

Caramel Pecan Pie with a Touch of Chocolate

Adapted from AllRecipes.com

1 (9 inch) unbaked pie crust

36 individually wrapped caramels, unwrapped

1/4 cup butter

1/4 cup milk

3/4 cup white sugar

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup pecan halves

1 milk chocolate candy bar, shaved

Preheat oven to 350 degrees F. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.  In a large bow, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture and half of chocolate shavings.  Stir in pecans. Pour filling into unbaked pie crust.  Bake for 45 to 50 minutes or until pastry is golden brown.  Top with remaining chocolate shavings.  Allow to cool until filling is firm.

We would love to see picutres of your favorite pies.  Share them on our Facebook page, Facebook.com/GinnysBrand, and check back later for more recipes from the 2nd Annual Ginny’s Pie-apalooza