PIE BAKING INSTRUCTIONS:

1. The criteria for judging include overall appearance, crust, filling, flavor/taste, and patriotic 

theme.

1. Bring your homemade pie to Pavilion B between 12 noon and 1:00 pm on Friday, June 27. (Pies may be delivered on Thursday evening by 7 pm). Judging begins at noon on Friday. Winners will be announced at 1:00 pm. Bakers must be present to win. The contest is open to amateur bakers only. 

CONTEST RULES & REGULATIONS

1. $10 fee per pie to enter the contest. 

2. Pies must not require refrigeration or heating before serving for judging

3. The pie must be prepared by the individual submitting the pie entry for judging and baked in a 9” covered pie tin or plate.

4. A recipe must accompany your pie typed out (not handwritten). Recipes must include pie flavor, ingredient list, instructions, and contestant’s name and phone number.

5. Please do not write your name on the pie tin. At registration, your pie will be assigned a number, which allows you to remain anonymous during judging.

6. Unlimited pie entries are allowed per contestant.

7. The contest will be held rain or shine.

JUDGING

1. Judges will not know the identity of the pie bakers.

2. Judging will begin at noon, and prizes will be announced at 1:00 pm.

3. Judges will independently assign each pie a score without consultation.

4. In case of a tie, judges will choose the winner.

5. All judge's decisions are final.

Judging Criteria:

•Crust: 20 points

•Filling: 20 points

•Flavor/Taste: 50 points

Total possible points: 100

Overall Appearance – 10 points Pre-Slice – basic eye appeal and the extent to which the whole pie entices you to want to try it, in addition to creative and appetizing decoration.

After Slice: A single slice unveils the appearance and consistency of the filling and crust. Pies should have generous, well-distributed fruit and good color and definition.

Crust – 20 points 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 baked throughout and an even thickness across the side and bottom. The crimp should be sealed thoroughly around the pie. Generally, the crust has a pleasant, mild flavor that complements the filling. However, the crust may help create flavor accents in some specialty pies.

Filling—20 points. Fillings should have a pleasant aroma and pleasant, uniform flavors. The ingredients taste fresh and are well balanced, with a complementary use of spices and seasonings that is not overpowering.

Overall Flavor – 50 points This is the judges’ final chance to rate the pie based on two primary components of a good pie: crust and filling.

The crust is a flaky, melt-in-your-mouth consistency with a mild, pleasant flavor and is baked evenly throughout to a light golden color with a tight seal around the edges.

Filling: Smooth, uniform components with a pleasant aroma and flavor that matches the advertised flavor, appealing color, and a pleasant aftertaste. Fruit in quality pies should be well-defined, of good size, evenly distributed, and firm but not overly crisp.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Registration is due by June 26, 2025, with $10.00 to the Columbia Youth Players, ℅ Charmae Cottom, 15996 East River Road, Columbia Station, OH 44028, 440.263.9131/ ccottom@kent.edu

NAME_______________________________________________EMAIL______________________

ADRESS________________________________________________________________________

PHONE_________________________________________________________________________

CIRCLE DIVISION: Youth ages 5-10     Teen 11-17 ______ Adult 18- All

Participants will allow the remaining pie to be sold to raise money for the Columbia Station Homecoming Festival. Pictures and contestant information will be used for advertising and marketing.

Signature________________________________________________________DATE___________