PUBLIX, WILD OATS PIES TAKE CAKE AT COMPETITION

JENNIFER QUAIL

BOULDER, Colo. -- For the past five years, pie makers of all ranks have come together to showcase their wares at the Annual National Pie Championship, presented by the American Pie Council, based here. This year, 13 entries received awards, including selections from two supermarket chains -- Lakeland, Fla.-based Publix Super Markets and Wild Oats Markets, also based here.

Manufacturers from across the nation entered a total of 94 pies, in nine flavor categories, which were further divided into subcategories based on wholesale cost and method of construction -- man-made vs. machine-made. The standard category welcomed pies costing $2 or less, the premium category featured pies for $4 or less, and the gourmet category was designated for pies that cost more than $4. The pies were judged on appearance, taste and overall appeal by a panel of 24 judges representing both the bakery industry and the consumer market.

Publix walked away with four out of seven awards in the standard category for its apple, blueberry, cherry and coconut custard pies, while Wild Oats' win was in the professional category for its apricot-ginger-raspberry pie. Bonnie West, executive director of the American Pie Council, explained that only handmade pies can compete in the professional category, while the standard, premium and gourmet allow for machine-processed entries.

"Some of this year's winners told me they looked carefully at last year's results and revamped their recipes to come out ahead this time around," said West. "That's how our goal is played out. The better the pies, the more they'll sell."

First-time contestant Maribeth Stilwell, bakery manager for Wild Oats and creator of its award-winning pie, was on vacation when the winners were announced and said it was quite a thrill to return home to the good news.

"I had wanted to participate in the competition because I think it's a great way to learn," said Stilwell. "It's very exciting to have taken first place, especially since we were up against bakers using processed ingredients."

She explained that Wild Oats has strict guidelines enforcing its all-natural standards and so all her ingredients needed to be organic.

"Working in a gourmet organic market was an advantage for filling the pie," Stilwell continued. "I was able to walk over to our produce department and select the freshest fruits. The apricots just jumped out at me."

Officials said the winning pie manufacturers may benefit by using their NPC award-winning status as part of their marketing plan or on their packaging. One past winner uses NPC award-winning stickers on packaging for its wholesale and retail pies and another favors table tents advertising its prize pies.

West said the council advertised for the competition -- which is open to anyone -- through the use of press releases, which were sent to industry publications, as well as major news publications across the country. In addition, personal invitations were sent to all council members.

Also featured at the championship, and included as part of the $5 entrance fee, is the World's Largest Pie Buffet. Pies are donated for the buffet by the previous year's winners and attendees are encouraged to sample all the pies they desire. This is no small offering considering more than 230 cases of pies were donated to this year's buffet.