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2025 APC National Pie Championships Guidelines

To enter a pie, please click on "start application" link above, log in and complete the form as instructed.  Entries are due March 17, midnight PAC.  Late entries are accepted to midnight PAC March 24.

Commercial Bakers
Members Entry Fees - $175/pie entry
Non Members - $275/pie entry
After 3/17/2025 addt’l $100 fee

Independent Bakers
Member Entry Fees - $50/pie entry
Non Members - $100/pie entry
After 3/17/2025 addt’l $50 fee 

Amateur Bakers
Members Entry Fees - $25/ pie entry
Non Members - $40/pie entry
After 3/17/2025 addt’l $50 fee 

Professional Bakers
Members Entry Fees - $30/ pie entry
Non Members - $45/pie entry
After 3/17/2025 addt’l $50 fee

Commercial Categories and Information:

  • Family and NSA Family wholesale cost under $5.00 (indicate flavors)
  • Premium and NSA Premium  wholesale cost under $7.00 (indicate flavors)
  • Gourmet and NSA Gourmet wholesale cost under $9.00 (indicate flavors)
  • S-Gourmet and NSA S-Gourmet wholesale cost over $9.00 (indicate flavors)
  • Hand Finished Pies (any hand finished fresh fruit pie that is not Super-Gourmet) Wholesale cost is determined by the total ingredients, labor, packaging, fob plant.
  • Portion Control Pies (Flavors same as NSA plus savory pie)
    • Single serving slice                  
    • Hand-held
    • 4”-6” pie
  • Independent and NSA Independent – Independent Bakers only (Sales under $1MM)
  • Attention Commercial Entrants:
    • NEW THIS YEAR- R AND D CATEGORY – This category encourages bakers to push the boundaries of traditional pie-making and come up with something truly extraordinary. The R&D category is designated to be a focus group for judge’s feedback with scorecards and comments on your specific concept and provide guidance on determining market potential. This category only provides scoring and comments with no blue ribbons awarded.
    • Two Pies - please bring two of each of your pies to the competition.  One will be judged: the second will be placed on our pie display table in the Magnolia Ballroom grouped together with your company name so that entrants can view each others’ pies.
    • Best New Product: This category aims to recognize the most innovative and unique pie creation that introduces new flavors, ingredients, or techniques to the world of pie-making, highlighting pies that are ready for commercialization or have been introduced after last year's Pie Championship.
    • PLEASE DO NOT USE YOUR COMPANY NAME OR BRANDS IN THE NAME OF YOUR PIE ENTRY.
    • All pies entered in the competition should be submitted baked as they are sold to the consumer.   
    • Pies must be in production.
    • With the exception of the Super Gourmet Category, no hand decorating or finishing will be allowed with the exception of egg wash, toppings, that come with the pie in a standard package or pies that are sold topped with fresh fruit on machine filled bases.
    • Ribbons may not be awarded in flavor categories with only one contestant.  Evaluations, however, will be provided.
    • For Commercial Entrants, there is one sponsored flavor category (Karo) that is free of charge to enter.
    • NSA - No sugar added.  NSA or “no added sugars” means the item cannot be processed with any sugar or sugar-containing ingredients, though it can have sugar alcohol or artificial sweeteners.
  • Baked Dairy includes custard, chess, sugar cream, etc.
  • Use the predominant fruit/flavor in the entry to determine correct flavor category.
  • Dessert pies entered must have a bottom and side crust.  Savory pies need not have both. 
  • There will be no limit to the number of pies any one contestant may enter in a flavor per category, however, the same formula can be entered only once in a category.
  • For Amateurs/Professionals - KARO SYRUP CATEGORY:  REBEL PIE, BREAKING WITH TRADITION

Evaluation of Pies

- First Impression:  Pre-slice score – Includes appearance and consistency of crust or topping.  After- slice score – Based on degree of appropriate runniness, juiciness or firmness. Overall appearance -aroma, first taste, etc.

- A Closer Look:  Flavor – Strength and balance of flavor appropriate for type of pie; balance of sweet and/or tartness.  Peripheral flavors should be balanced with main ingredient of pie.

- Mouthfeel:  Appropriate consistency, i.e. thick, thin, smooth, creamy, versus chalky, mushy, runny, dry, sticky, etc. should be considered when appropriate. Crust – Flaky or mealy.  Aftertaste – Pleasant or unpleasant

- Overall Appeal:  After scoring for appearance and taste, how impressive was it, how appealing and memorable.

- Creativity:  (Only for Best New Product) – How creative is this pie?

Pies may be disqualified if entered into the incorrect flavor and/or category.  Rules are subject to change.  The decision of the judges is final.  All fees must be paid by April 1, 2025.