Bake Like It’s 1776!
Step back in time and celebrate the flavors of early America at Historic Smithfield’s Pie Baking Contest — where history, creativity, and community come together in the spirit of Thanksgiving.
Local bakers are invited to craft pies inspired by 18th-century recipes. Whether sweet or savory, every entry should tell a story about the tastes and traditions of the American Revolution era.
Meet the Judges
Our distinguished judging panel brings together culinary creativity, community leadership, and deep expertise in food history:
Betül Tunç — Instagram chef with over 10 million followers and NYT-Best Selling cookbook author of Turkuaz Kitchen
Dr. Anna Zeide — Director of Food Studies at Virginia Tech, historian of food, and award-winning author exploring the connections between food, culture, and the environment
Peggy Fanney — Smithfield-Preston Foundation Board Chair and a descendant of James Patton Preston, son of Colonel William Preston and Susanna Smith Preston
Event Schedule
10:00–11:00 AM – Pie drop-off at Historic Smithfield
11:00 AM – Judging begins
11:30 AM – The winner is announced and public tasting starts. First come, first serve!
Contest Categories
This year’s Historic Smithfield Pie Baking Contest features two divisions so everyone can join in the fun:
Adult Contest – Open to all bakers age 16 and up.
Youth Contest – Open to young bakers under 16, who can enter individually or with the help of an adult.
Each contest will have a Sweet and Savory winner.
All entries will be evaluated using the same criteria — historic accuracy, flavor, and presentation — but youth entries will be celebrated for creativity and enthusiasm as well as taste.
How to Enter
Choose a historic recipe — Draw inspiration from 18th-century sources such as American Cookery (1796) or The Art of Cookery Made Plain and Easy (1747).
Submit your entry by Thursday, November 13.
Bring your baked pie to Historic Smithfield between 10:00–11:00 AM on November 15.
Inspiration for Bakers
Need help finding a historic recipe? Explore these authentic sources:
American Cookery by Amelia Simmons (1796)
The Art of Cookery Made Plain and Easy by Hannah Glasse (1747)