I Baked The Best Apple Pie In Camden County Contest!
Rules and Regulations
The contest is open to any amateur baker* wishing to bake an APPLE PIE. No professional bakers may enter this competition. Only Apple Pies will be accepted, no Crumbles, Crisps, Betty’s or Pan Dowdy’s allowed. No added fruit, juice is OK. Winning pies and bakers will receive ribbons, Camden County swag, and the blue ribbon winner will receive a Visa Gift Card.
Registration is open through September 18, 2017. Questions? Contact Robin Waddell, 856-225-6169 or email@example.com
- Pies must not require refrigeration before serving and may not contain raw/uncooked eggs (white or yokes).
- Crusts and filling must be made from scratch. No store brought crust, dough, or canned fillings may be used. Each pie must contain at least a bottom crust. Bake in a disposable pie tin or plate. Pies & pie tins will not be returned.
- Pie must be prepared & baked by the individual submitting the pie entry for judging.
- Pies must be dropped off from by 9:30am on Saturday, September 23rd at the Camden County Welcome Tent at the Camden County Fair, Lakeland Road, Blackwood.
- A recipe must accompany your pie. All recipes must be typed with the ingredient list, instructions, and contestants’ name.
- Please do not write your name on the pie tin. Your entry will be assigned a number when delivered for judging, this allows for anonymity during judging
NOTE: NO NEW ENTRIES WILL BE ALLOWED THE DAY OF THE CONTEST. NO PIES WILL BE ACCEPTED ATER 9:30am.
*Please note: No professional bakers may enter this competition. (A professional is defined as someone who works for a bakery, works for or owns a catering company or sells pies).
- Appearance: 10%
- Crust 20%
- Filing 20%
- Over All Favor/Taste 50%
- TOTAL 100%
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%
The judges will evaluate two primary components of a pie – individually and then as a combined entity.
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.
Fillings should have 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.
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.