2024 APC National Pie Championships Guidelines

To enter a pie, please click on "start application" link above, log in and complete the form as instructed.

Commercial Bakers
Members Entry Fees - $175/pie entry
Non Members - $275/pie entry
After 4/15/2024 addt’l $100 fee

Independent Bakers
Member Entry Fees - $50/pie entry
Non Members - $100/pie entry
After 4/15/2024 addt’l $50 fee 

Amateur Bakers
Members Entry Fees - $25/ pie entry
Non Members - $40/pie entry
After 4/15/2024 addt’l $50 fee 

Professional Bakers
Members Entry Fees - $30/ pie entry
Non Members - $45/pie entry
After 4/15/2024 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)

• For commercial entrants, 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.
• PLEASE DO NOT USE YOUR COMPANY NAME OR BRANDS IN THE NAME OF YOUR PIE ENTRY.
• Dessert pies entered must have a bottom and side crust.  Savory pies need not have both. 
• 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.
• 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.
• Ribbons may not be awarded in flavor categories with only one contestant.  Evaluations, however, will be provided.
• Baked Dairy includes custard, chess, sugar cream, etc.
• Use the predominant fruit/flavor in the entry to determine correct flavor category.
• For Commercial Entrants, there are four sponsored flavor categories that are 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.

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 26, 2024.