Rules:
1.  Contest is open to adults and families. Amateur or home bakers only.

2.  Professional bakers cannot compete. A professional is defined as someone who works for a bakery, works for, or owns a catering company, or someone who sells pies.

3.  Each pie entered must have an entry form. Pies must be dropped off at the Chroma tent in Town Center from 5 p.m. to 6:00 p.m. on Saturday, October 2nd. Prizes will be announced around 6:30 p.m. -6:45p.m. on the stage.

4.  Pies must be home made from scratch. Bakers may not use store bought crust or pie filling.

5.  Contestants may enter only one pie.

6. For safety reasons, NO PIES REQUIRING REFRIGERATION WILL BE ADMITTED [e.g. No cream pies, ice cream pies, quiches, custard pies, etc.]

7. Each pie submitted must include a recipe with the list of ingredients.

8. If you want your pie pan back, come to reclaim it at the tent after the pies are eaten.

Judging:
1. Judges will use the scoring guide shown.
2. Judges will not know the identity of the pie bakers.
3. Judging will begin at 6:00p.m. with prizes announced around 6:30 p.m. - 6:45 p.m.
4. Judges will independently assign each pie a score without consultation.
5. In the case of a tie, judges will judge those pies again.
6. Prize ribbons will be awarded for first, second, and third place.

Scoring
Overall Appearance                    25 Points
Before slicing
Crust/Topping consistency
After slicing
Juiciness, or firmness

Taste                                           25 points    
Flavor [strength & balance]
Mouth feel [appropriateness]
Crust [flaky, soggy, mealy]
Aftertaste    

Overall Impression                    25 Points
Memorable quality of the pie
Are you impressed with the pie?
Creativity
Originality          

After the contest, pies will be sliced and the public may have a piece by making a small donation of their choice.