Annual pie baking contest is a sweet success


Judges of Heritage Sylvania’s Annual Pie Baking Contest are L-R: Mary Bilyeu, Jennifer Alexander Ruple, Ben Malczewski, Danielle Malczewski, and their daughter Lucie, and Matt Simpson.

It was an honor to be asked to judge Heritage Sylvania’s Annual Pie Baking Contest, a local tradition dating back to 2015. The contest, sponsored by Durocher’s, was held Sunday, Oct. 15 in the Carriage House behind the Sylvania Historical Museum as part of the Sylvania Fall Festival.

A total of 13 pies (four in the adult category and nine in the youth category) were graded on appearance, crust (color, texture and flavor), filling, and overall taste.

Entries varied in style and texture including a handful of apple pies – Caramel Apple Pecan, Strawberry Apple, and Dutch Apple; two Blueberry; a Tagalong Pie inspired by the Girl Scout cookie; and a Chocolate Bourbon Pecan. A warm chocolate and melty marshmallows S’mores pie, created by 12-year-old Naomi Davis of Sylvania Township, won over the hearts and taste buds of the judges. Davis received both First Place Youth and Best in Show awards for her entry.

Naomi Davis receives her First Place and Best in Show ribbons from Matt Simpson.

A big thank you to Davis for sharing her winning recipe with our readers, our judges, and everyone who participated in the contest – we hope to see everyone back next year!

S’mores Pie by Naomi Davis

“I chose to make a S’mores Pie because I wanted to make something different from the seasonal pies and improve the previous pie I entered,” said Davis. “I like my S’mores Pie because I do not like fruit pies, but I like chocolate,” she added.


1 box refrigerated pie crust
4 graham crackers, crushed 
3 tablespoons butter, melted
Bake pie crust according to package directions. Set aside.
Combine graham crackers and butter.
Flatten on bottom of baked crust.

Pie filling:
1 cup sugar 
6 tablespoons baking cocoa 
4 tablespoons flour 
1/4 teaspoon table salt
1/4 teaspoon baking powder
1 and 1/4 cups butter
2 eggs
1 teaspoon vanilla extract
Chocolate filling such as ganache or pudding
Mini marshmallows

Heat oven to 350 F. In a mixing bowl, combine dry ingredients.  Melt butter and add wet ingredients to the dry mix. Mix ingredients together thoroughly, making sure there are no lumps. Pour into baked crust and bake for 30 minutes.

While the pie is still hot from the oven, poke holes throughout the pie with the end of a wooden spoon. Pour your choice of chocolate filling (ganache, pudding, etc.) on top until the holes are covered. 

Sprinkle mini marshmallows on top until no chocolate is visible.

Broil pie until marshmallows are golden brown. Optional: drizzle any leftover chocolate filling on top of marshmallows. 

Winners in the adult category:
First Place and Judges Choice – Emily McNett, Caramel Apple Pecan
Second Place – Elizabeth Clark, Chocolate Bourbon Pecan
Third Place – Nickolas Mahl, Strawberry Apple

Winners in the youth category:
First Place and Best in Show – Naomi Davis, S’mores
Second Place – Ally Tomanski, Blueberry
Third Place – Ginny Hoffman, Dutch Apple
Honorable Mention – Kharma Turner, Tagalong

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