AAFS Apple Pie Contest

The Apple Pie Contest at the All About Fruit Show is an HOS tradition. For those wanting to enter here are the guidelines:

• Pies must be entered by 12:00pm, Sunday, October 12
• Judging starts at 12:00pm on Sunday, October 12
• Please leave the pies after the contest until 4:00 pm when the show is over so people can view the winning pies.
• Amateur bakers only
• 2-crust apple pie
• One entry per contestant
• Be sure to let us know the apple variety you use

Pre-register for the pie contest by email!

Generally the judges are purist, looking for a nice flaky crust and tasty apples. One year a gentleman brought his entry baked in a cast-iron skillet. Get creative and enter in the pie contest.

Here are the HOS Judging Points

1. Pie Crust (50 Points)
   1. Entire Pie, Uncut (25 Points)
      1. Pie Appearance (15 Points)
         • Color neither too brown, too pale, nor with too much contrast
         • Top surface reasonably even and balanced
         • Crust free from blisters
         • Crust not to thin or thick
         • Crust not shrinking from edge of pan
         • Rim uniform and not too thick or thin
         • Odor fresh, pleasing
         • Limited filling spillage over crust or pan edge
      2. Pie Creativity/Design (10 Points)
         • Esthetic, artistic
         • Savory appearance
   2. Pie Slice (25 Points)
      1. Crust Appearance & Texture (15 Points)
         • No space between crust and filling
         • Rolled even, no thick or thin areas
         • Not soggy on bottom
         • Light, with flakes layered throughout
         • Dissolves between tongue and roof of mouth
         • Not mealy, compact, or with floury areas
         • Cuts easily with fork, tender, not tough or leathery
         • Crisp but not brittle
         • Doesn't crumble when served
      2. Crust Flavor (10 Points)
         • Pleasant, bland, not burnt or raw
         • Correct amount of salt
2. Pie Filling (50 Points)
   1. Filling Appearance (10 Points)
      • Fruit attractive in color, texture, size
      • Fruit in proportion to matrix
   2. Filling Texture (10 Points)
      • Tender, completely cook but not mushy
      • Softly holds fruit shape, juicy but neither too firm nor runny
      • Sensation in mouth: not gummy, slimy, or gooey
   3. Filling Flavor (30 Points)
      • True, rich fruit flavor
      • Balance of tart and sweet
      • Fruit flavor not masked with added flavorings or spices
      • Fresh, not artificial

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