Articles tagged with: pie recipe contest

02
September
2013

State Fair Pie Contest 2013 (New Mexico)

How it Works! How to Win!

State Fair Pie Contest 2013 (New Mexico)

Where do you live?  When is YOUR State Fair Pie Contest?  I urge you to enter it!  Ours in NM is coming up Sept. 17th.*

First of all, why enter?  It's unbelievable fun.

When interviewing various pie bakers, I asked them about why they entered the State Fair Pie Contest. Their answers:

  • First and foremost, the community of it: being “the pie people” (as Father Mark says) who see each other there year after year and cheer for one another.
  • The adrenaline of it.  The “roller coaster of emotions,” according to Peggy. 
  • The friendly competition of it.
  • “Braggin’ rights,” as Jeremy would say.
  • Winning the blue ribbon in the category you enter and hopefully the “best of show.”  .
  • The challenge of making a fabulous pie or tart – making it the best you can.
  • The art of it:  making something beautiful and delicious.
  • It’s pie.  We love pie.  We love making it and the sheer joy of sharing it.

How Does a Pie Contest Work?

Let me give you an idea of the fun based on my experience here at the State Fair in New Mexico.  Your state fair is probably comparable.  There are 16 categories of pie at the competition here, and you can enter up to 2 pies (in different categories) if you want to.  The categories are:    

  • Peach
  • Blueberry
  • Rhubarb
  • Cherry,
  • Apple
  • Dutch Apple,
  • Non-traditional Apple
  • Pecan, Peanut Butter
  • Pumpkin
  • Coconut Cream 
  • Lemon Meringue
  • Fruit (other than the specific ones mentioned)
  • Chocolate
  • Other (the catch-all category), and
  • Tart (any flavor).  

The top three pies in each category get a ribbon (red, white or blue), and then the 16 blue ribbon winners compete against each other for “best of show.”

Here’s what happens:  You bake and deliver your pie or pies by noon to the Creative Arts Building at the fair on the day of the competition.  By 1:30, the pies have been sorted into the 16 categories, the judges have arrived, the helpers are there with sharp knives and plastic forks and little plates for the judges, and the audience’s chairs are arranged.  It’s a full house!  People fill every chair and there’s standing room only around the edges.

There are 4 judges and each is assigned to judge all of one category of pie.  A judge may have all 16 apple pies while another judge has all 5 blueberry ones.  They cut a small slice and set it on a paper plate, then commence judging by pinching off a bit of crust to taste and checking to see if the bottom crust is cooked properly.  Then one bite of the filling.  Another pinch.  Another bite.  Then the next pie is sliced and judged.  All of this this happens with a mostly straight face, giving nothing away.  After all of the pies in a category are initially tasted, some are pulled closer for another look, another taste, another poke with the plastic fork.  Contestants in the audience are craning their necks to see what they can tell from the judge’s face as she does their category, their pie.  Anxiety runs high:  did my pie hold together and serve out OK, did it taste OK, did the meringue hold up, what about that other pie that looks better than mine?

Finally, finally, the judge asks for the microphone and the audience, straining to see and to hear every word, leans collectively forward.  This is it:  the judge holds up a pie and declares, “This one took third, and here’s why.  This one took second, it was close to the first place winner, and here’s why – it had really good flavor but was a bit undercooked.  And this one gets the blue ribbon because….” Well, because she thought it should, and she explains why.  We cheer for each other and congratulate generously. 

What are they looking for?  On what bases do they make these crucial decisions?  Basic pie contest criteria are: 

  • The crust should be light, flaky, and cooked to a light brown.  No soggy or pale crusts!  If your crust breaks the little plastic fork, you can forget it!
  • The filling should taste like the fruit or other main ingredient, not too much spice, and should be whole pieces (such as berries) or cut into pieces that suit that fruit.
  • No pasty or starchy taste.  Nothing that will make the judge gag a little. 
  • The slice should hold together when dished out – like you could almost hold it in your hand -- and what’s left in the pie plate shouldn’t be runny.  Hint:  Leave enough time for the pie to “set up” before the judging.
  • A simple, good-tasting pie can win a blue ribbon, for sure.  But to improve your odds, it needs to look good as well, like you’d want to bury your face in it.  It should look like Mom or Grandma was there in the kitchen with you when you made it, or maybe you were temporarily channeling Martha Stewart.  It’s worth the time to add a glaze or to weave a lattice.
  • Meringue?  Hopefully it covers the pie all the way out to the inside edge of the crust and won’t have those little drops of moisture (“weeping”) on top of the perfectly golden swirls.  Good luck with that.  Also, more meringue is better.  Preferably Italian meringue

So the ribbons are laid out on top of the pies and the blue ribbon ones are whisked off to a separate table.  After all 16 categories are judged, the judges gather around the blue ribbon collection to decide together which one gets top honors.  The judges kibitz and compare notes, recommending their favorites to each other, and then whisper to the event coordinator which one gets the top prize.  She then announces, “And the Best of Show” goes to….   The lucky winner pops up with the biggest grin ever and everyone else applauds with enthusiasm. 

Then comes the best part.  We retrieve our pies and all go outside with them and the little plates and plastic forks that we brought along ourselves, find a picnic table nearby and eat pie -- as much as we care to of our own, plus tastes of others’ pies.  We are the pie people, and this is pie heaven.

Let me know about your ribbons!  Rebecca

*For the details for the NM State Fair, go to

http://exponm.com/wp-content/uploads/2013/06/foodpreparation.pdf and scroll down to Section 189 in the Home Arts, Food Preparation division.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

16
June
2012

Patriotic Pie Contest

4th of July Pie!

Red, White & Blue Pie!

Our national birthday is coming up, so let’s get ready to celebrate!  What’s your version of a 4th of July Pie? 

What characteristics of America would you want to celebrate?  Our commitment to democracy?  Our 3 branches of government?  Our willingness – in the end – to embrace diversity and inclusiveness?  Our vision of freedom and liberty for all?  A particular part of America that’s special to you?  I can see a “Yellowstone Park Pie” or a “Purple Waves of Grain Pie.”  Or maybe a “Southern Summer Pie.”

Pick a theme and go for it!  Send your recipe in by June 30th and we’ll pick one to post on the 1st of July (so there will be time to make it for the 4th).  Yes, your recipe could be featured on www.piepals.com!

Maybe you already have a favorite 4th of July Pie – great!  Or maybe you want to make up a new one.  Either is welcome.

Criteria:

  • Name your pie according to the American value or place you want to celebrate
  • Originality counts!
  • Get it here by end of day June 30th

For inspiration, here’s a photo from the American Pie Championship held this April.  It has 3 sections with different fruits in red, white and blue colors -- cherries, apples and blueberries – with a twist of crust separating each.  How did the baker keep the sections separate?  I don’t know but I was impressed with the design!

I think I’ll dream up a “Liberty Pie” or maybe an “Equal Rights” pie.  How about you?!?  Enter now!

(If you're not already a Pie Pals member, it just takes a moment to join.)

 

19
June
2012

"Costa Rican Orange Blossom Pie" is Winner!

"Merry Month of May" contest winner

Congratulations to Lenore from Costa Rica.  Her entry in the “Merry Month of May” pie recipe contest is a winner.  You can find the easy recipe here.

Sour oranges pair up with cream for a taste that’s reminiscent of the “Dreamsicles” of old.  Set in a buttery crust, it’s really hard to resist.

I’m going to try it as a tart next time.  The crust seems more tart-like (tart-esque?) to me.  I’ll take pictures and post them and let you know how the pie vs. tart versions compare.  Meantime, enjoy!

Written by: Rebecca Jo Dakota Categories: Deep Dish Categories, Contests, Deep Dish Archive, June

17
June
2012

Patriotic Pie?

What's Your 4th of July Pie?

Patriotic Pie Contest

4th of July Pie

Our national birthday is coming up, so let’s get ready to celebrate!  What’s your version of a 4th of July Pie? 

What characteristics of America would you want to celebrate?  Our commitment to democracy?  Our 3 branches of government?  Our willingness – in the end – to embrace diversity and inclusiveness?  Our vision of freedom and liberty for all?  A particular part of America that’s special to you?  I can see a “Yellowstone Park Pie” or a “Purple Waves of Grain Pie.”  Or maybe a “Southern Summer Pie.”

Pick a theme and go for it!  Send your recipe in by June 30th and we’ll pick one to post on the 1st of July (so there will be time to make it for the 4th).

Maybe you already have a favorite 4th of July Pie – great!  Or maybe you want to make up a new one.  Either is welcome.

Criteria:

  • ü  Name your pie according to the American value or place you want to celebrate
  • Originality counts!
  • Get it here by end of day June 30th

For inspiration, here’s a photo from the American Pie Championship held this April.  It has 3 sections with different fruits in red, white and blue colors -- cherries, apples and blueberries – with a twist of crust separating each.  How did the baker keep the sections separate?  I don’t know but I was impressed with the design!

I think I’ll dream up a “Liberty Pie” or maybe an “Equal Rights” pie.  How about you?!?  Enter now!

Written by: Rebecca Jo Dakota Categories: Deep Dish Categories, Past Pie Events, Deep Dish Archive, July

24
May
2012

Don't be Shy. Enter Your Pie!

Waiting to see your "Merry Month of May Pie"

As we approach this Memorial Day holiday, what better time is there to bake a pie and celebrate with loved ones?  It's not too hot to have the oven on, like it is for the 4th of July, and we're not swamped with other cooking, like the November/December holidays.

So, make a pie!  Make your "Merry Month of May Pie" and send in the recipe!   We'll pick several recipes to make and the winner will get hers or his featured on Pie Pals.  Take a digital picture and include that if you can.

I heard that there's a Sour Orange Pie recipe coming in.  Top that!

Personally, I'm going to be making berry pies this coming week while enjoying the Oregon coast with friends. 

More from there, Rebecca, Pie Pal #1

Categories: Contests

06
April
2012

Contest! - "Merry Month of May"

Winner's recipe will be featured on PiePals.com

What: your best pie or tart recipe to celebrate the "Merry Month of May"

When: enter by May 31, 2012 (submission must be dated by then)

Why: winner's recipe will be featured on PiePals.com

What: most fresh fruit isn't ripe yet, so what will you feature in this late spring pie? Your creativity and matching of the "merry month" theme will be rewarded! Remember the PiePals theme: "dishing up delicious!"

To enter, join PiePals (it's free and easy!), then enter your pie here. Be sure to put "Merry Month of May" in the "Contest Name" field so we'll know you're entering.

Photos are encouraged but not required.

Remember to feature fruit or ingredients readily available at this time of year and to give complete instructions, including a crust recipe.

We will select 3 recipes to make, and will carefully follow your directions. We'll take pictures of the finished pies. And then we'll have a tasting! All three recipes will be shared on PiePals, and the winner will be featured on our home page before Memorial Day.

Good luck!

Your Pie Pal, Rebecca

Written by: Rebecca Jo Dakota Categories: Contests, Deep Dish Archive, April, 2012

19
January
2012

2012 American Pie Council Crisco® National Pie Championships®

& The Great American Pie Festival

2012 American Pie Council Crisco®
National Pie Championships® & The Great American Pie Festival

Did you enter to win $5000, a Sears® Kenmore® Range and a Crisco® Gift Basket?

Date: Saturday, April 28, 2012 in Celebration, FL

For more information, check out www.piecouncil.org

I'll be there, covering the amateur and professional bakers categories for Pie Pals.  Watch for news and interviews on this site! 

04
August
2017

2017 NM State Fair Pie Contest, 9/17/17

Best Day of the Year

Enter the NM State Fair Pie Contest! Sunday, September 17, 2017 - 8:00 AM to Noon ENTRIES CLOSE PROMPTLY AT NOON (Creative Arts Bldg, Expo NM, Albuquerque) Judging Sunday, September 17, 2017 - 1:30 PM Take a few minutes to use the link provided and familiarize yourself with the entry guidelines.  For example, you can only enter 2 pies, have to be careful about cream, etc.  They provide tips on what they look for when judging the pies (texture, taste, etc.).  Then, get baking!  It’s a blast to enter!  http://d2w7gersd1ix5b.cloudfront.net/files.ashx?t=fg&rid=NewMexicoStateFair&f=Home_Arts_-_Food_Preparation_-_2017(1).pdf   Scroll down to Section 205, Pie Contest   Pie Contest Categories 1. Any Other 2. Apple, non-traditional 3. Apple, traditional 4. Blueberry 5. Cherry 6. Chocolate/Chocolate non-traditional 7. Citrus 8. Coconut Cream 9. Fruit - any flavor not in its own category 10. Lemon Meringue 11. Peach 12. Peanut Butter 13. Pecan 14. Pumpkin 15. Rhubarb (additional fruit optional) 16. Sugar Free 17. Tart, any flavor 18. Any Pie - Graham cracker or crushed cookie crust – Any flavor

Categories: Past Pie Events

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