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2nd Annual Ginny’s Pie-apalooza

An open-face apple pie on a red plastic cloth, labeled with number 3.

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!

Barb, our interent team, trying all of the pies to pick her favorite

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!

Christine’s First Place Apple Streusel 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



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.


Lindsy, our Graphic Designer, and Erica, our Production Artist, dish up their samples.


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.

Christy’s Second Place Peanut Butter Oreo Pie

Peanut Butter Oreo Pie

Adapted from (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.


Bev’s Second Place Caramel Pecan Pie with a Touch of Chocolate


Caramel Pecan Pie with a Touch of Chocolate

Adapted from

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,, and check back later for more recipes from the 2nd Annual Ginny’s Pie-apalooza

Comments (1)


To see how I make my cake pops, check out this post!a0 I mixed these ones with vanilla fnrotisg and as usual I go by the consistency of the mixture versus a specific amount of fnrotisg (as every cake/frosting is a bit unique).a0 I always start with a little bit of fnrotisg and add a bit at a time to get to the desired consistency.a0

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Published on Nov 18 2011

Last Updated on Nov 01 2018

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