Our first Pie Bake-Off was a huge success, with over 30 entries and a lot of delicious options to choose from.  Thank you to our amazing judges who had the difficult task of tasting all of the entries and then picking their favorites. And thank you to all who provided their delicious pies and making it such a huge success!

We had a great turnout, with every seat filled, as people got connect over palms and pie!  Many enjoyed the space to be able to meet new friends and connect with old, as they shared which pie was their favorite. 

Our winners for the sweet pie bake-off, Vicky Brase (2nd place), Anniston Allison (3rd place) and Deb O'Neill (1st place).  

Our winners for the savory pie bake-off, Marion Gore (3rd place), Julie Kronbach (2nd place) and Pastor Laura Rainwater (1st place).

Deb O'Neill's Prize Winning Pie Recipe

Ingredients
Crust: 
26 Oreo cookies with filling
¼ teaspoon kosher salt
6 tablespoons butter, melted

Filling:
1/3 cup sugar
¼ cup cornstarch
¼ teaspoon kosher salt
3 large egg yolks, room temperature
2 ½ cups whole milk
4 ounces milk chocolate, coarsely chopped (2/3 cup) (can use milk chocolate chips)
2 ounces semisweet chocolate, coarsely chopped (1/3 cup); can also add dark chocolate in the mix
2 tablespoons unsalted butter, room temperature

Topping:
2 cups heavy cream
4 tablespoons confectioners’ sugar
1 teaspoon vanilla extract (optional)

Directions

Step 1-Crust

Grind 26 whole Oreo cookies (including the cream filling) into crumbs.  You can use a food processor or a blender for this, but if you do not have one, just put them in a zipped-top bag and crush them with a rolling pin.  The finer the crumb, the better the crust will hold its shape.

Pour the crushed cookies into a large bowl (about 2 cups) and stir in the melted butter.  Combine the cookies with the butter and pour into the pie plate.  The mixture will feel more moist than a graham cracker crust due to the cream filling.  Using your hands or spoon press the crumbs along the sides until the crust is firm.  Along the rim of the pie plate make a flat-top edge.  Bake the pie crust at 350 degrees for 10-12 minutes.  Cool on a rack.

Step 2-Filling

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.  Whisk in egg yolks, then add the milk.  Bring to boil over medium-high heat, whisking constantly.  After the mixture comes to a boil continue to cook 3 minutes more (whisking continually).  Remove from heat and whisk in both chocolates until they are melted and combined in the mixture.  Then add the softened butter and whisk.  Pour the filling into the crust; let stand 30 minutes.  Press plastic wrap directly onto the surface and refrigerate at least 2 hours and up to 2 days.

Step 3-Topping

Whisk or beat with a mixer the cream with the confectioners’ sugar.  Add the sugar gradually by spoonful.  Beat the cream to medium peaks.  Place the whipped topping on top of the pie just before serving.  Enjoy.

Julie Kronbach's Prize Winning Pie Recipe

Ingredients:
1 # bulk breakfast sausage
1-21 oz. can apple pie filling
1 deep dish pie crust
8 oz. shredded sharp cheddar cheese (2 cups)
½ cup firmly packed light brown sugar 
¼ cup biscuit and baking mix 

Directions:
Preheat oven to 350°. 

Cook sausage in a medium skillet over medium-high heat, stirring to break up large pieces, 6-8 minutes or until browned.  Drain any fat from skillet. 

Spoon pie filling into crust.  Top with the cooked sausage.  Sprinkle cheese over the sausage. 

In a small bowl stir together brown sugar and baking mix.  Sprinkle over the cheese, patting lightly to tamp it down.  (The crust will be very full.) 

Place pie pan on a baking sheet.  Bake 45 minutes or until the crust is brown and the filling is bubbly. 

Let stand 5 minutes before slicing. 

Makes 6-8 servings 

Vicky Brase's Prize Winning Pie Recipe

My Grandma’s pie crust:
This makes two double crust pies
3 cups flour
1 1/2 cups lard or Crisco. 
Cut into flour until flaky

Beat 1 egg

Add 5 Tablespoons Cold water 1 teaspoon vinegar and dash of salt

Make a well in flour mix.  Add liquid all at once.  Mix together.  Cut into fourths and roll out.

Peach filling:

Slice 6 peaches.

1 cup sugar

3 Tablespoons minute tapioca

Both pie crusts and peach filling can be frozen for later use.

Pastor Laura's Prize Winning Pie Recipe

Ingredients:
Crust
5 large eggs
1 c milk
1 c all-purpose gluten free flour blend
2 tsp. Gluten free dried herbs, divided (italian seasoning or combination of oregano, basil, thyme, sage)
¾ tsp. Sea salt
½ tsp. Baking powder
2 Tbs. oil for the skillet

Toppings
1 large tomato, thinly sliced
½ red onion, thinly sliced
1 c. thinly sliced mushrooms
3 oz. thinly sliced gluten free pepperoni
1 jalapeno or to taste, thinly sliced (optional)
2 c. shredded mozzarella cheese, divided
¼ c grated parmesan cheese

Directions:
For the crust – place eggs, milk, flour, 1 teaspoon of herbs, salt and baking powder into a large bowl. Using a whisk, mix to combine. Set aside for 15 minutes (this is an important step).

Preheat oven to 425 F, and while the oven is heating, place an 8-inch cast iron skillet with 2 tablespoons of oil in the oven.

Once the oven is at 425 F, carefully take the skillet out and swirl the oil around to coat the sides.

To make the pizza pie – immediately pour the batter into the hot skillet and start layering with the toppings.

¾ c mozzarella, evenly distributed; tomatoes; tnions; remaining 1 tsp of herbs; mushrooms; pepperoni; jalapeno (if using); 1emaining 1 ¼ c mozzarella; parmesan cheese

Place the skillet in the oven and bake for 20 minutes or until the sides are dark golden brown and crispy.

Allow the pizza pie to cool for 10 minutes before slicing.