Apple Pie Contest

APPLE

PIE

BLUE RIBBON APPLE PIE CONTEST

INSTRUCTIONS TO BE USED BY FAIRS AT THEIR 2011 EVENT

Each county/local fair is encouraged to conduct a 24th Annual Blue Ribbon Apple Pie Contest at their 201 1 event. Listed below are the criteria which we would like each fair to use in their contest. The certified first place winner from each fair will then have the opportunity to enter an apple pie in the BLUE RIBBON APPLE PIE CONTEST at the 2012 PENNSYLVANIA STATE FARM SHOW.

1.    Each pie should be judged on the following basis: Overall Appearance 15
points, Crust: color, flavor, texture, doneness, 20 points, Flavor: 30 points,
Filling: consistency, doneness, moistness and flavor, 25 points, Creativity: 10
points.

Creativity is essential to a varied competition. Do not limit your contest to a "traditional" two-crusted apple pie. We are looking for a variety of fillings in the pies; the pie must include at least 60% apples in the filling.

2.              A neatly handwritten or typed recipe for the pie and pie crust must be
submitted on a standard 8 Vi by 11 sheet of paper. Please use one side only.
This recipe will also need to be submitted when entering at the Farm Show.

3.              Refrigeration is not available at the Fair or PA Farm Show. Entries that
require refrigeration after baking must indicate so in the recipe. Those
entries will not be sold, auctioned or otherwise distributed for consumption
after the judging for food safety reasons.

4.   Each fair will certify the winning apple pie baker and this person will be eligible to enter the state competition at the 2012 Farm Show.