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Pie Baking Contest
Friday Evening, July 27th 2018
Pie Baking Contest Rules

  1. Contest open to amateur bakers of all ages (youth-up to 18 and adult-19 +).
  2. Each pie must be made from scratch and placed in a 9” disposable pan with a cover. You may not use canned filling or a premade, store-bought crust.
  3. Pies must include at least a bottom crust. Your choice of crumb topping, lattice top, full top crust, or no top crust.
  4. Pies must be dairy and egg free.
  5. How to enter a pie:
    Pies must be entered in the name of the person who made it. Entry forms should include a copy of the recipe for the whole pie (filling and crust).
    Entry forms should be dropped at the Newfield Public Library, mailed, or emailed before July 24th to:
    Phyllis VanAllen
    308 Burdge Hill Road
    Newfield, NY 14867
    pvagogirl@clarityconnect.com
    Pre-registration is preferred, but same day entries will be accepted as long as they meet criteria above.
  6. Pies should be dropped off at the judging booth in front of the Newfield Central School between 5 and 6pm on Friday the 27th. Contest organizers will have the final say on the acceptability of your pie. Pies entered in the contest become property of OHD and will be offered for sale at the Lion’s Club booth Friday evening.
  7. Judging will begin promptly at 6pm. Judging will be based on filling, crust, firmness, taste, and overall appearance. Judges will not know names of contestants.
  8. PRIZES! A cash prize of $20 will be awarded to the 1st place winner in the youth and adult categories. Ribbons will be awarded for 1st, 2nd, and 3rd place for each category.

        ENTRY FORMS may be filled out, saved and sent via email OR printed and sent via us mail.

        PIES WILL BE JUDGED ON THE FOLLOWING CRITERIA:

         Overall appearance:      1      2       3       4       5
         Crust:                          1       2       3       4       5
         Filling:                         1       2       3       4       5
         Firmness:                     1       2       3       4       5
         Taste:                          1       2       3       4       5