How it Works
At check-in, pies will be randomly assigned a number and a group. There will be three rounds of judging. In Round One, six judges will agree upon the top two pies from each pie group using the criteria below. The selected pies will proceed to Round Two. In Round Two, four judges will score each pie by the percentages below in each of the following categories to arrive at the eight finalist pies.
- Appearance: 10%
- Filing & Crust 40%
- Over All Favor/Taste: 50%
Appearance – 10%
Basic eye appeal. To what extent does the whole pie entice you to want to try it? Is the decoration creative and appetizing?
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:
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.
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…
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.
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.