Friday, September 19, 2014

+Apple Pie Competition Fennville, check for rules in other blog.



Attached is information that has been requested be shared with the DDA mailing list in regards to the upcoming Apple Pie Competition outlining the rules for participation in the event taking place on Sept. 20 at Heritage Day from 11 am - 6 pm

Mary Cone Kasprzyk, PR Coordinator
Fennville Downtown Development Authority

+Fennville is having a Apple Pie contest... just one mile from J. Paule's Fenn Inn



Judging

How it Works
At check-in, pies will be randomly assigned a number and a group. There will be two rounds of judging. In round one, two judges will agree upon the top pie from each pie group using the criteria below. The selected pies will proceed to round two. In round two the judges will score each pie by the percentages below in each of the following categories to arrive at the three finalist pies.

The second pie will be offered to the public for tasting.  Small portion cups will be provided, and each entrant will be responsible for dishing out portions of his or her pie.  Each contestant will have a small portion of a table to offer his or her pie, along with voting ballets for a public opinion vote.

   Appearance: 10%
   Filing & Crust 40%
   Over All Favor/Taste: 50%
Appearance – 10%
Pre-Slice:
Basic eye appeal. To what extent does the whole pie entice you to want to try it? Is the decoration creative and appetizing?
After Slice:
A single slice unveils the looks and consistency of the filling and crust. Pies should have generous, well distributed fruit as well as, good color and definition.
Crust & Filling – 40%
Crust & Filling:

The judges will evaluate two primary components of a pie – individually and then as a combined entity. These two components are the crust and the filling. They should first each stand on their own merits; and then blend together into a great combination. The judges will evaluate aspects of the crust first, then the filling. Here are some aspects they will consider:
Flavor:
Nice aroma, pleasant, uniform flavors. All ingredients taste fresh and are well balanced. A complimentary use of spices and seasonings that is not overpowering. Generally, crust has a pleasant, mild flavor that complements the filling. However, in some specialty pies, the crust may be used to help create flavor accents.
Crust Consistency:
Pastry crusts should be flaky and delicate, but not fall apart too easily. They should melt in your mouth with a mild, pleasant taste that complements the filling. They should be a light golden color, baked throughout and an even thickness across the side and bottom. The crimp should seal thoroughly all the way around the pie.
Overall Flavor – 50%
This is the judges’ final chance to rate the pie overall. What makes a good pie? Here is a brief guideline for what traditional wisdom makes a good pie…
Crust:
Flaky, melt in your mouth consistency that has a mild, pleasant flavor and is baked evenly throughout to a light golden color. The crust should have a tight seal around the edges.
Filling:
Smooth uniform components with pleasant aroma and flavor which matches the advertised flavor, appealing color, and a nice aftertaste. Fruit used in quality pies should be well defined; good size, evenly distributed and have a firm, but not overly crisp, texture.



Rules
   The Contest is open to anyone wishing to bake an APPLE PIE.
   Only Double Crust Apple Pies will be accepted, no Crumbles, Crisps, Betty’s or Pan Dowdy’s allowed.
   Pie MUST be checked in by 11:00 a.m. on contest day (9/20/14). We will turn away latecomers.
   No other fruits may be added (juices OK).
   Pies that need special handling, refrigeration or heating elements are not allowed.
   The finished pie cannot contain raw/uncooked eggs (white or yokes). Egg must reach 160 degrees to be considered cooked.
   We recommend that pies are baked in disposable pans only, as pans will not be returned. We do have a limited number of pans from previous years that can be borrowed though.
   Pies will be scored on Appearance, Crust, Filling and Overall Flavor/Taste.
   Top Three Winners will receive Fennville Dollars.















Fennville Heritage Day Apple Pie Competition


Name:______________________________________________


Description of pie:_____________________________________


Story or history of recipe?_______________________________


Why should you win?!__________________________________


PIE NUMBER (to be filled out by DDA)_____________________



Judging area – Please do not write below

   Appearance: 10%
1-10:___________________________


   Filing & Crust 40%
1-40:___________________________


   Over All Favor/Taste: 50%
1-50:___________________________

Overall score: 


Notes:

+Earl's Farm Market Fall just 10 miles from J. Paule's Fenn Inn







Earl's Farm Market
1630 Blue Star Hwy   Fennville/Glenn, MI     269-227-2074




Fall Colors are Beautiful at Earl's

Great Deep Red Huge Sweet Red Raspberries
available for U-pick and We-Pick
U-Pick price $3.00 a pint and We-Pick $4.00 pint

Fresh Picked Locally Grown Apples!
Honey Crisp
Golden Supreme - Galas - McIntosh

Hand Dipped Caramel Apples!
Made with Local Apples
Coming this weekend

Fresh Pressed Local Apple Cider!!
Available 1/2 gallons & Gallons
Also Served by the glass Warm or Chilled

Open 7 Days a Week
8am - 7pm

Michigan Farm Fresh U-Pick
or We-Pick

Strawberries
Raspberries
Blueberries

Fruits & Vegetables
Homemade Pies

Baked Goods
Fruit Jams
Sherman's Dairy Ice Cream


1630 Blue Star
Fennville, MI
49408


Market:
269-227-2074

GPS coordinates:
N 42.53723 degrees 
W  86.20978 degrees


Apple Dumplings

Filling
1 cup Brown Sugar
1 T Cinnamon
1/4 tsp. Nutmeg
Mix Together, set aside.

Crust
2 cups Shortening
4 cups Flour
1 T Sugar
1 tsp. Salt
1 tsp. Baking Powder
1 Egg
1/2 cup Water
3 T Lemon Juice
Mix together
Divide dough into 12 balls; roll balls into crest large enough to cover apples completely.

Spray a 9x13 with Pam; Preheat over to 450 degrees

12 medium size MICHIGAN EMPIRE APPLES (Peeled & Cored)
12  - 1tsp. Butter
Place each APPLE in the center of the crest.
Divide Filling between the 12 APPLES; put filling in center of APPLES.
Top each APPLE with 1 tsp. Butter.
Wrap pastry crust around APPLE and close on top.

Sauce
2 cups Water
1 cup Sugar
2 T Butter
1 T Cinnamon
Heat in saucepan over medium high heat for 3 minutes.

Pour Sauce over All APPLES.

Bake at 450 degrees for about 45 minutes or until APPLES are tender.
Serve Warm with Sherman's Dairy Cinnamon Ice Cream.

Remember all varieties and sizes of apples bake different, so dumplings may need longer or less time baking.




Fall in the Bakery!
Homemade Pumpkin Cookies
Apple Crisp & Pumpkin Donuts
Pumpkin Nut Raisin Bread
Warm Apple Crisp
Sugar Free Available too!
Homemade Pies!!
Apple - Dutch Apple - Pumpkin







Great Selection of Fall Decorations!
Large Beautiful Hardy Mums!




Pumpkins - Gourds - Indian Corn - Bales of Straw
Large Selection of Hard Squash!