State of Maine Open Pie Contest

Register: 10am-11am on Saturday, June 15th in the Pavilion

Judging begins at 2:00pm
 

Judging Guidelines:
The recipes must be cooked as submitted. Judges will eliminate from consideration any pie which obviously is not done as the written recipe states (ex.: a pie which contains raisins, but no raisins are listed in the written recipe). Recipe must accompany pie. 


Judging Will be Done in Three Basic Categories as Follows:
Appearance - Overall eye appeal, uniformity of shape and color and appearance of the crust.
Taste - Crust and filling will be judged separately. In evaluating the crust, flavor, texture and color will be considered. In evaluating the filling, flavor and consistency will be evaluated.
Preparation - This will be determined from the written recipe which will accompany each entry. Ease of preparing the recipe and how clearly the recipe ingredients and instructions are written will be evaluated. 
 

Scoring Guidelines:

Supplied score sheets will be used. The categories will be rated as follows: Overall Appearance - 30 points; Crust (flavor, texture, color) - 30 points; Filling (favor, consistency) - 30 points; and Ease of Preparation/Clarity of Recipe - 10 points.

Judges shall total the points for each entry. The contest coordinator will compile
the judges’ scores on a summary sheet. The positions will be determined by the
total number of points given by all the judges. In the event two or more contestants
have identical point totals, the judges shall determine the order of finish by mutual
agreement. All decisions shall be final. Judging will take place at approximately
12:00 p.m. on Saturday, September 3rd, in the Pavilion.

Winners receive ribbons and qualifications for the State Championship Pie Contest
held in January.

Prize Premiums:

1. $40.00

2. $25.00

3. $10.00

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