for more information:
www.getrealmaine.com/visit
www.mofga.org
or call the MOFGA offices at 207-568-4142

sponsored by: MOFGA, Fedco, University of Maine Cooperative Extension, and Maine Department of Agriculture

Schedule of Events

10:00am doors open

ongoing
Rare and unusual apple variety tasting
Help identifying your mystery apples

10:30
Cider and Winemaking part 1: Cider with Mark Mickalide
Pest and Disease management for Fruit Trees with Glen Koehler, University of Maine

11:30
Cider and Winemaking, part 2: Wine with Jim Baranski, Shalom Orchards
Making a Delicious Apple Pie with Robin Chase
Pruning Fruit Trees with Renae Moran, University of Maine Cooperative Extension

12:30
Pie Contest Judging

1:30
Producing Organic Fresh Fruit, Cider, and Vinegar with Bob Sewall, Sewall's Orchard

2:30
The Apple Doctor is In: Former Maine Pomological Society President Scott Miller answers your questions

4:00pm
Event ends

Vendors and Exhibitors

Wild Asparagus Farm - Honey
Fedco - Orcharding tools & books
Sewall's Orchard - Apples, cider and cider vinegar
Pastor Chuck's Apple Butter
Shalom Orchards - Cider and Wine
Ricker Hill Orchard - Apples and Cider
University of Maine Cooperative Extension - Information and Resources
The Apple Farm - Apples
Greensweet Orchard - Apples
Hahn's End - Cheese
Black Crow Bakery - Pies and Breads
Green Hollow Orchards ­ Baked sweets, jams and jellies
Appleton Creamery -- goat cheeses
Angelina's Bakery -- bread

2005 Great Maine Apple Day Pie Contest Rules

• Pies must be entered by 12:15pm. Judging begins at 12:30.
• Entrants are strongly encouraged to use Maine-produced fruit. To find Maine apples, go to http://www.getrealmaine.com/buy/apple_orchards.html or visit the Maine Foods Network and search for the orchard nearest you.
• Pies must be made from scratch. No pre-made or mix products.
• Pie fruit filling must be at least 75% apples by weight.
• Pies can be single or double-crusted.
• Please bring your ingredient list.

Judging Criteria

Total Points = 50

   Appearance = 20 points
      Overall appeal
      Height uniformity
      Decorative edge
      Steam vents
      Crust and/or topping color and consistency

   Texture = 5 points
      Crust flakiness
      Moisture level appropriate
      Mouth feel (appropriate consistency for pie, i.e. thick, thin, smooth, creamy, chalky, mushy, runny, dry, sticky, etc.)

   Taste = 20 points
      Filling balance (tart, sweet, spice appropriate for type of pie)
      Main ingredient (strength of flavor clear and loud, peripheral flavors should compliment main ingredient of pie)
      Crust flavor (consistency)
      Creativity (authenticity, originality or uniqueness of pie) = 5 points