Articles tagged with: piegal

06
April
2012

Contest! - "Merry Month of May"

Winner's recipe will be featured on PiePals.com

What: your best pie or tart recipe to celebrate the "Merry Month of May"

When: enter by May 31, 2012 (submission must be dated by then)

Why: winner's recipe will be featured on PiePals.com

What: most fresh fruit isn't ripe yet, so what will you feature in this late spring pie? Your creativity and matching of the "merry month" theme will be rewarded! Remember the PiePals theme: "dishing up delicious!"

To enter, join PiePals (it's free and easy!), then enter your pie here. Be sure to put "Merry Month of May" in the "Contest Name" field so we'll know you're entering.

Photos are encouraged but not required.

Remember to feature fruit or ingredients readily available at this time of year and to give complete instructions, including a crust recipe.

We will select 3 recipes to make, and will carefully follow your directions. We'll take pictures of the finished pies. And then we'll have a tasting! All three recipes will be shared on PiePals, and the winner will be featured on our home page before Memorial Day.

Good luck!

Your Pie Pal, Rebecca

Written by: Rebecca Jo Dakota Categories: Contests, April, Deep Dish Archive, 2012

10
January
2012

Contest! - "Washington's Cherry Pie"

Winner's recipe will be featured on PiePals.com

It's a Contest!

"Washington's Cherry Pie"

What: your best cherry pie recipe using frozen cherries.

When: enter by February 12, 2012 (submission must be dated by then)

Why: winner's recipe will be featured on PiePals.com

What: we're looking for a luscious, not-too-sweet pie that can be either homey or innovative, in a crust that complements the filling. Remember the PiePals theme: "Dishing up Delicious!"

Written by: Rebecca Jo Dakota Categories: January, Contests, 2012, Deep Dish Archive

24
August
2011

Are you a pie snob?

I’ve been accused and found guilty:  I am a pie snob.

I adore pie, pie making, pie eating, every little flaky delicate crumb of the crust and luscious drop of filling.  I’ve been known to lick my plate, to shower the baker with kudos, to plead for more.

But pie at a restaurant?  I won’t waste the calories on it.  I can’t stand the heavy crust:  thick, sweet, solid. 

Written by: Rebecca Jo Dakota Categories: December, 2011, Deep Dish Archive

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