Serving Up A Slice For A Good Cause



Andy Towle/Roundup -

Pies of every kind were on hand to be taste tested at Crabdree Insurance and Financial Services, Wednesday, Nov. 19. The pie tasting contest was designed to raise money, food, or supplies for Payson Community Kids, Payson Supply Line, and St. Vincent de Paul food bank. The tasty testing took place at 111 W. Cedar Lane, Suite A.


Andy Towle/Roundup -

Debbie Manelli sprays a topping on some of the pies waiting to be eaten at the Crabdree Insurance and Financial Services office at the start of a pie bake off contest, Wednesday, Nov. 19. The purpose for the bake off was to raise donations for Payson Community Kids, Payson Supply Line and St. Vincent de Paul Food Bank.

With eight worthy entrants at the first annual Crabdree Insurance Bake-Off fund-raiser Wednesday, picking a winner was no easy task.

But one pie rose above the rest and claimed victory with its delicate layers of lemon and cherry filling with a whipped topping.

Winner Karen Crabtree, a commercial insurance agent, said it only took her 30 minutes to put together the pie, which she described as different.

Some of the more traditional pies entered by office staff at the insurance and financial services office were pumpkin pecan, peach, buttermilk and pumpkin.

All of the pie fanfare was to raise funds for the Payson Supply Line, Payson Food Bank and Marcy’s Kids, said President Scott Crabdree.

With more than 30 “judgers” stopping by and donating, several hundred dollars was raised.

Crabdree said the idea for the bake-off came from the office staff that grew increasingly competitive when they found out the winner got a day off.

“They don’t know this yet, but they are all getting a day off,” Crabdree said.

Crabtree’s winning lemon-cherry pie recipe from


1 16 ounce can cherry pie filling

1 prepared graham cracker crust

1 cup milk

1 egg yolk

1/2 cup white sugar

1 cup cream cheese

1 4.3 ounce package non-instant lemon pudding mix

1 8 ounce container frozen whipped topping, thawed


1. Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.

2. In a medium saucepan, combine the pudding with milk, egg yolk and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1-quart bowl. Stir in the cream cheese until completely combined.

3. Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.


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