EXPERTISE: Roslyn Sutton and Sarah Cowper have the knack of creating a special apple pie.
EXPERTISE: Roslyn Sutton and Sarah Cowper have the knack of creating a special apple pie. Matthew Purcell

Contest kneads entries for Apple Day offerings

THE secret to perfecting the apple pie: fresh produce.

Stellar apples are part and parcel of life on the Granite Belt so there are bound to be plenty of participants in this year's Apple Day events.

Apple Day, in conjunction with the Apple and Grape Harvest Festival, will be held next Thursday and is yet another day for our local produce to shine.

There will be an apple pie competition, apple jelly competition, apple peeling competition and pie-eating contest.

Tasked with adjudicating the day's offerings is Roslyn Sutton, no stranger to all things apple.

The Sutton's Juice Factory, Cidery, Distillery and Shed Cafe operator has spent nearly 40 years crafting the consummate apple pie.

"Well, it's really about having nice, fresh apples probably. What a perfect place to do that,” Ms Suttton said.

"Local, fresh apples. You can't do better than that.

"I've been making the same apple pie for 30 or 40 years. Before we started a cafe, I thought apple orchard, make an apple pie, and it just took on a life of its own.”

As for people wanting to test their wares, Ms Sutton said patience was key.

"Tinned apples wouldn't cut it because they don't have that lovely fresh flavour. Don't overcook your apples - we don't want sloppy,” she said.

All entries must be submitted by 9.45am at the main street piazza on Thursday, March 1.

Register for the longest apple peel competition by 11.30am.

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