Eighteen bakers from Mashpee, Raynham, Revere and Randolph, Mass., participated in May Institute’s 10th annual Pie Day on November 21 in hopes of winning the coveted “pie” trophy.
See photos here.
Entries included chocolate granola, vanilla pecan, pumpkin cheesecake, banana cream with caramel drizzle, vanilla pear, gooey butter pecan, and vegan lemon coconut pies in addition to more traditional apple, blueberry, and pecan pies.
Colleen Mulligan, an Area Director from the Department of Developmental Services; Paul Meoni, Randolph Town Council member; Marc Craig, Director of Community Programs in Randolph; and Sheila Swanwick, President of the Randolph Garden Club joined members of May’s corporate staff to serve as judges.
Servers were Hillary Collins, Elise Mouneimneh, Lisa Smith, and Holli Van Nest.
All judges and servers were presented with special aprons made by adults served by the Mashpee and Raynham Day Habilitation programs.
And the winners were:
1st Place to Chloe Keller (Mashpee Adult Services) for her apple pie
2nd Place to Jenn Iverson (Randolph School) for her pecan pie
3rd place to Bridget Anderson (Randolph School) for her apple crisp
The first place trophy, which has resided with last year’s winner (Jenn Iverson) in Randolph for the past year, will travel with Chloe to Mashpee Adult Services until a new winner/division/program is “crowned” next year. The 2016 and 2017 winners will also receive smaller trophies that will remain with their programs.
This year, three additional bakers received special recognition:
Kristin Daisy (Randolph) took top honors in the “Closest to Grandma’s Old Fashioned Apple” competition.
Gabriela Tellez-Sanchez (Randolph) won for the “Most Original” pie with her lemon raspberry cheesecake with grand Marnier sauce.
The “Best Looking” pie award went to Gaelen Suarez (Randolph) for her maple rum pumpkin pie.
And, two 10-year participant plaques were presented to Gabriela Tellez-Sanchez and Kelli Leahy.
“Congratulations one and all,” said event organizer Kathi Barry, “and a big ‘thank you’ to all of the judges, servers, and bakers who made our 10th Pie Day such a success.”