2014 Apple Pie Contest

 Apple Pie contest 2014Saturday, October 18 is the Apple Pie Contest day!

Rules

  1. The Contest is open to anyone wishing to bake an APPLE PIE.
  2. Only Double Crust Apple Pies will be accepted, no Crumbles, Crisps, Betty’s or Pan Dowdy’s allowed. Official Attleboro Farmers Market Apple Pie Contest Board of Directors ruling as to eligibility will be final.
  3. Pie MUST be checked in by 10:30 a.m. on contest day (10/18/14). We will turn away latecomers.
  4. No other fruits may be added (juices OK).
  5. Pies that need special handling, refrigeration or heating elements are not allowed.
  6. The finished pie cannot contain raw/uncooked eggs (white or yokes). Egg must reach 160 degrees to be considered cooked. Official Attleboro Farmers Market Apple Pie Contest judge’s ruling as to eligibility will be final.
  7. We recommend that pies are baked in disposable pans only, as pans will not be returned.
  8. Pies will be scored on Appearance, Crust, Filling and Overall Flavor/Taste.
  9. The top five winners will receive ribbons and prizes.
  10. Following judging, the pies will be distributed to the crowd with a suggested donation of $2.00. Proceeds will go to the Hebron Food Pantry.

How it Works

At check-in, pies will be randomly assigned a number and a group.

  • Appearance: 10%
  • Filing & Crust 40%
  • Over All Favor/Taste: 50%

Appearance – 10%

Pre-Slice:

Basic eye appeal. To what extent does the whole pie entice you to want to try it? Is the decoration creative and appetizing?

After Slice:

A single slice unveils the looks and consistency of the filling and crust. Pies should have generous, well distributed fruit as well as, good color and definition.

Crust & Filling – 40%

Crust & Filling:

The judges will evaluate two primary components of a pie – individually and then as a combined entity. These two components are the crust and the filling. They should first each stand on their own merits; and then blend together into a great combination. The judges will evaluate aspects of the crust first, then the filling. Here are some aspects they will consider:

Flavor:

Nice aroma, pleasant, uniform flavors. All ingredients taste fresh and are well balanced. A complimentary use of spices and seasonings that is not overpowering. Generally, crust has a pleasant, mild flavor that complements the filling. However, in some specialty pies, the crust may be used to help create flavor accents.

Crust Consistency:

Pastry crusts should be flaky and delicate, but not fall apart too easily. They should melt in your mouth with a mild, pleasant taste that complements the filling. They should be a light golden color, baked throughout and an even thickness across the side and bottom. The crimp should seal thoroughly all the way around the pie.

Overall Flavor – 50%

This is the judges’ final chance to rate the pie overall. What makes a good pie? Here is a brief guideline for what traditional wisdom makes a good pie…

Crust:

Flaky, melt in your mouth consistency that has a mild, pleasant flavor and is baked evenly throughout to a light golden color. The crust should have a tight seal around the edges.

Filling:

Smooth uniform components with pleasant aroma and flavor which matches the advertised flavor, appealing color, and a nice aftertaste. Fruit used in quality pies should be well defined; good size, evenly distributed and have a firm, but not overly crisp, texture.

 

 

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