The annual pecan pie/dessert contest will be held at the Annual Pecan Festival of Georgia Saturday, November 8.
The contest is sponsored by the Blackshear Exchange Club and Clough Pecan and hosted by the Pierce Chamber of Commerce.
Registration is now open. Entries must be submitted in person by the entrant from 8:30-9:30 a.m. Saturday, Nov. 8, at the Pierce County Chamber of Commerce, 200 SW Central Ave., Blackshear. Entry fees are $10 for first enty and $5 for each additional entry for early registration and $15 for first entry and $10 for each additional entry if entering the day fo the event.
Contest rules are:
• Participants may enter up to three entries.
• Entries must be entered in the name of the person who made the dish.
• Contestants must indicate on the registration form if the entry is to be sold and the proceeds donated to the Exchange Club’s charities, or if the entry is to be returned to the contestant after judging. If contestants choose to have entries sold, the entered pies/desserts and the containers become the property of the festival committee and pie plates/pans will not be returned.
Two pies (desserts) may be submitted (one to judge and keep, one to sell for charitable donation).
A complete recipe is not required, but each entry must include a list of ingredients.
Contestants agree that photos and contact information may be taken and used for marketing purposes.
Prizes include:
• Clough’s Traditional Pecan Pie Grand Champion ($50) and first place ribbon and traditional pecan pie runner-Up ($25) and second place ribbon.
● Clough’ s Pecan Dessert Grand Champion ($50) and first place ribbon and traditional pecan pie runner-Up ($25) and second place ribbon.
Baking rules include: ● Pecans must be a primary ingredient.
● Entrants in the “Pecan Dessert” category must include the name of the dessert (Ex. Pecan Pralines) ● No cream based pies or desserts requiring refrigeration are allowed.
Judging: Judging will begin around 10 a.m. Results will be announced from the main stage in the city park that afternoon. Judges’ decisions are final, and they are not required to provide feedback about their decisions. Entries will be scored on the following criteria (25 possible points):
•Overall Appearance/Presentation Up to 5 Points
• Flavor (aroma, taste, balance of flavoring) Up to 5 Points
• Texture/Consistency (evenly baked, doneness) Up to 5 Points
• Moistness/Crumb (as applicable to category) Up to 5 Points
• Creativity/Originality Up to 5 Points.
