The Pie Contest will again be featured at the 2024 Jackson’s Mill Jubilee celebrating 50 Years! The event is scheduled for the afternoon of Saturday, August 31, 2024, in the EEC Building on the Jackson’s Mill Campus.
Contestants may enter at the Historical Gate and park. A golf cart will be called for your transport to the EEC Building. The pie maker receives free admission and directions to the location. Contestants are invited to enter pies only between 2:00 and 3:00 p.m. No pies will be accepted before or after these times. Do not leave them. Judging will begin at 3:00 p.m. and awards will be given when the judging is complete (tentatively scheduled to be between 4:00 and 4:30 p.m.). Ribbons and cash prizes will be awarded. Contest participants and visitors may attend the awards ceremony (4:30-5:00).
Contest rules are:
- Pie fillings must have a West Virginia product (fruit, nut or vegetable) as the main ingredient.
- Pie fillings must be made from fresh, home preserved or home frozen ingredients; commercially canned pie fillings will not be accepted.
- Crusts must be home prepared; frozen or other commercially prepared crusts will not be accepted.
- Custard pies or pies containing any ingredient requiring constant refrigeration (such as cream cheese, whipped topping, etc.) will not be accepted due to lack of refrigeration at the contest site.
- There will be three divisions:
- Adult (18 and over)—Single Crust Pie
- Adult (18 and over)—Double Crust Pie
- Youth Division (under age 18)—Single or Double Crust Pie.
- One copy of the recipe used (crust and filling) must be submitted with each pie. (Name, address and phone number should be on the back of the recipe.)
- An individual contestant may enter up to two pies per category.
- The decisions of the judges are final.
There will be ribbons and cash prizes for winners in each of the three divisions, sponsored by Claire Watson, State Farm Insurance in Weston.
For additional information, contact Annette Santilli at 304-621-3648 or email asantilli@pancanvolunteer.org.
