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This year we have adjusted the review criteria into eight areas (previously nine). We have merged the Size and Weight criteria as they were helping bias the results towards 'monster' pies. We will re-calculate last years results accordingly so year on year comparison will still be possible.
The eight review criteria were set out as follows:
| Visual Presentation: |
How the Mince Pie presented itself, pie casing , pastry design, finish quality of the pie edge, etc. |
| Aroma: |
What hint did the Mince Pie give of the "treasures within". |
| Sugar Coating: |
The quantity, size and evenness of the sugar granules across the surface of the Mince Pie. |
| Size / Weight: |
The Mince Pie should be of good size, with not too much overhang. In the palm of your hand feel the weight of the Mince Pie. |
| First Impressions: |
That all important first bite. |
| Crust Thickness/Quality: |
Was the crust thick enough? Moist enough? Did it crumble? The crust should crumble when you take your first bite, but you should not end up with a lap full of crumbs. |
| Filling Quality: | Can you tase the fruit? Was there any sense of texture? | | Filling Quantity: | How close to the top of the casing did the filling come? |
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