Nov 15

Written by: Sandra Simpson
11/15/2005 2:42 PM

Miss Marilyn and her State Fair winning cranberry pie
     Every year when the State Fair comes and goes and Thanksgiving is upon us there is a little unfinished business that I just can’t seem to shake. I know I should be ashamed but …. I covet those blue ribbon pies at the fair. I would love to have one of those delicious-looking award-winning desserts adorning my Thanksgiving table. Every year when fall baking begins I wonder things like “how many times are the winning pie recipes entered in the competition before they win a blue ribbon?” I want to know what the people are like that make those desserts. Are they little old ladies with their hair in buns like Aunt Bea from the Andy Griffith Show or a gregarious woman like seasoned Southern cook extraordinaire, Paula Dean, or maybe even a Martha type?
Well, my wish has come true. I have scored this year’s State Fair winning recipe for delicious cranberry pecan pie. I bought one of these pies (at a fundraiser) from the creator and cook that made this award winning delight and I can tell you first hand it tastes just as yummy as the blue ribbon suggests. One of the secrets to this year’s blue ribbon pie is that the pie was made with love from the hearts of not one, but three beautiful Holly Spring’s residents. 
     Marilyn Chappell and her eight-year-old daughter, Ellie, have entered the State Fair competition with this pie for five straight years. They have won 4th, 3rd, and 2nd two times. This year, with the help of the youngest Chappell morsel, Skylar, the Chappell women forked up first place. After hearing her story and spending time with “Miss Marilyn,” as she is known by the Holly Springs School of Dance kids and parents, I am not surprised that she is a winner at the state fair because she is a woman that throws her heart into everything that she does.
     In 1998 Miss Marilyn started the Holly Springs School of Dance with nothing more than a glint in her eye, a dream in her heart, and unstoppable determination. The school now boasts 12 staff members and 700 students. It is not surprising that she has won many awards including the title of Holly Springs Citizen of the year, which she and husband Chris shared in year 2001.
     Miss Marilyn is one of those individuals that loves what she does and does what she loves. When she was growing up, she found dance to be a positive escape from the pressures of teen life. In return, Miss Marilyn opened her dance studio. Providing the youth of Holly Springs a safe environment in which they feel nurtured and loved is her way of giving back. She wants the students that come to her studio to know that what they are doing is important and that they are themselves special people.
     This Thanksgiving I can let go of those fantasy folks of TV; Aunt Bea, Paula and Martha. Here in Holly Springs we have a real life unsung celebrity that shares her honest, authentic, life with all of us that may be lucky enough to come in contact with Miss Marilyn. Miss Marilyn let me say from one of the leaders of your fan club that I am truly thankful that you chose our community as the place in which you dance the dances of your everyday life.
     Over coffee Miss Marilyn shared with me her secrets to winning a blue ribbon in the State Fair. Start with something you love; for example one of your family’s favorite recipes. Be determined, persistent, and most of all share the processes and the joys of accomplishments with loved ones. For Miss Marilyn these are her fellow bakers, which are her children, her family, her friends and now you.
Cranberry Pie. Recipe, courtesy of Marilyn, Ellie and Skylar Chappell.
2 cups chopped cranberries
1/2 cup walnuts, chopped
1 1/2 cups sugar, divided
2 eggs
3/4 cups melted butter
1 cup flour
1 tsp almond extract
In the bottom of a 10 inch pie plate, place chopped cranberries, walnuts, and 1/2 cup of sugar. In a separate bowl, mix two eggs, 3/4 cup melted butter and remaining cup of sugar. Add flour and almond extract and stir until smooth. Pour above mixture over the cranberry-walnut mixture and bake for 40 minutes at 350. Enjoy!

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