Apple Pie Contest
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3 Dawg's & Fufu's Too presents:
1st. Annual Stars & Stripes Appreciation Celebration
Apple Pie Contest
The Harrison County Fairgrounds
15321 County Farm Road, Harrison County, State of Mississippi
Wednesday July 1st 2009
Apple Pie Contest: Entry Fee $ 30.00
How to Enter
Important Notes for Registered Contestant
Bring your pies on Wednesday, July 1st between 10:30 am and 11:30 am.
Bring your 3 IDENTICAL PIES
Please read the complete contest rules below.
Judging begins at 12:00 am.
Event opens to the public at 10:00am.
Contest Rules
Below are the 2009 Apple Pie Contest Rules.
- The Contest is open to anyone wishing to bake an APPLE PIE.
- Only Double Crust Apple Pies will be accepted, no other fruits may be added (juices OK).
- The finished pie cannot contain raw/uncooked eggs (white or yokes) may not be entered. Egg must reach 160
degrees to be considered cooked. - We recommend that pies are baked in disposable pans only, as pans will not be returned.
- A limit of 1 recipe may be entered per person.
- Pies will be judged on the following criteria: Appearance (10%), Crust (20%), Filling (20%) and Flavor/Taste (50%).
- The top 3 winners will receive prizes (TBD) and ribbons.
- If you wish to bake a pie and not have it judged we will be happy to accept it and sell it by the slice
- Following judging, the pies will be sold to the crowd. The Top 5 pies will be auctioned off in the silent
Mississippi.
Judging
How it works
The contest is open to 50 entries. There will be 3 rounds of judging. In each round, the judges will give each pie a score
from 1 to 100 in each of the following categories:
- Appearance: 10%
- Filing: 20%
- Crust: 20%
- Over All Favor/Taste: 50%
The Rounds proceed as follows:
- Round 1: Preliminary Round 50 entries will be divided into 5 GROUPS of 9-10 pies. (If there are less than 50
entries, we will divide them into groups as evenly as possible.) Each group will be judged by 2 judges. The top 1 pie
from each group will advance to Round 2, the semi-finals.
- Round 2: Semi-finals entries will be divided into 1 groups of 5 pies. The group will be judged by 2 judges. The top 3
pies from each the group will advance to the finals.
- Round 3: Finals 3 Pies will be judged by 5 to 6 judges. The top 3 pies will receive ribbons, and contestant will win
prizes (values TBD).
1. Appearance (10% of Score)
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. The servibility of the pie will also be considered.
2. Taste & Texture – Crust and Filling (20% of score for each)
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.
Mouth feel:
- Smooth, uniform liquids, moderately viscous, with no chalky, gritty, pasty textures. Fruit should be well distributed,
have good definition and be firm, but not overly crisp. Pastry crust should be flaky and melt in your mouth, should not
be greasy or oily.
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.
Aftertaste:
- Generally, most crusts should have very subtle aftertastes. Aftertastes may vary widely in fillings, however, the
important aspect of an aftertaste in pie tasting is whether it is unpleasant and for how long it lingers.
3. Overall Flavor/Taste (50% of Score)
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.
1st. Annual Stars & Stripes Appreciation Celebration
Apple Pie Contest Advanced Registration
Name:_____________________________________________________________
Address: ___________________________________________________________
City,_________________________________ State,_____________ Zip:________
Phone #:_________________________ Email Address:_____________________
T-Shirt Size _______________________
Mail registration form and payment to:
3 Dawg's & Fufu's Too LLC.
4309 Adcock Street Moss Point, Mississippi 39563
228-243-1799 Stephen or 228623-7089 Brad
228-206-0935 Fax
Questions please call: 228-243-1799 Stephen or 228-623-7089 Brad
Request is made for the above space(s) to participate in the "2009 1st. Annual Stars & Stripes Appreciation Celebration in
the Apple Pie Contest. It is understood by the undersigned that 3 Dawg's & Fufu's Too LLC. will not in anyway be held
responsible for any loss, theft, or damage to item(s) exhibited or other possessions.
_____________________________ _____________
Signature Date