How to Visit Illinois State Fair Apple Pie

The Illinois State Fair is one of the most cherished annual traditions in the Midwest, drawing over 1 million visitors each summer to Springfield, Illinois. Among its many attractions—live music, carnival rides, livestock shows, and artisan vendors—nothing captures the spirit of the fair quite like the iconic Illinois State Fair Apple Pie. But what exactly is “visiting” the Illinois State Fair Apple Pie? This phrase may sound unusual at first, but it refers to the immersive, sensory, and cultural experience of seeking out, tasting, and appreciating the award-winning apple pies that are a cornerstone of the fair’s food legacy. It’s not just about eating pie; it’s about understanding its history, knowing where to find the best entries, learning how they’re judged, and connecting with the bakers who pour their hearts into every crust.

For food enthusiasts, local historians, and first-time fairgoers alike, visiting the Illinois State Fair Apple Pie is a rite of passage. These pies are more than desserts—they are symbols of Midwestern pride, family tradition, and agricultural heritage. Each entry represents weeks of preparation, generations of recipes passed down through kitchens, and the quiet dedication of home bakers who compete not for fame, but for the honor of being named the best. In this comprehensive guide, you’ll learn exactly how to visit the Illinois State Fair Apple Pie—not as a tourist, but as a participant in a deeply rooted culinary tradition.

Step-by-Step Guide

Plan Your Visit Around the Fair Dates

The Illinois State Fair typically runs for 11 days in mid-August, beginning the first Thursday after August 10 and ending on the second Sunday. For 2024, the fair is scheduled from August 8 to August 18. Apple pie entries are judged and displayed during the first half of the fair, with winners announced by midweek. To ensure you don’t miss the pie exhibit, plan your visit between August 12 and August 16. This window gives you the best chance to see the full collection of entries before they begin to be removed for cleanup.

Check the official Illinois State Fair website for the exact schedule each year. The fair’s daily program includes a “Food & Beverage Competition” schedule, which lists the specific times when pies are on display and when judging panels are active. Arriving between 10 a.m. and 2 p.m. is ideal—this is when the exhibit is most active, and you’ll often find judges, bakers, and fair staff available to answer questions.

Locate the Home Economics and Food Exhibits Building

The Illinois State Fair Apple Pie entries are displayed in the Home Economics and Food Exhibits Building, located near the center of the fairgrounds, close to the Grandstand and the 4-H Pavilion. This building is easily identifiable by its large red-and-white signage and the sweet aroma of cinnamon and baked apples that wafts through the air. Once inside, follow the signs for “Baked Goods” or “Fruit and Vegetable Products.” The apple pies are arranged in numbered rows on long, white-linen-covered tables, each with a small card indicating the baker’s name, county of origin, and category (e.g., “Open Class: Best Traditional Apple Pie” or “Youth Class: Under 18”).

Pro tip: Bring a small notebook or use your phone’s notes app to record the numbers and names of pies that catch your eye. Many bakers are proud of their entries and will gladly share their stories if you ask.

Understand the Categories and Judging Criteria

Apple pies at the Illinois State Fair are divided into multiple categories to ensure fair competition. The most common divisions include:

• Open Class – For adult bakers of any experience level
• Youth Class – For participants under 18
• Traditional – Must use only apples, sugar, cinnamon, butter, and flour
• Innovative – Allows creative ingredients like bourbon, cardamom, or caramel
• Gluten-Free – Must be certified gluten-free and made without cross-contamination

Judges evaluate each pie on five key criteria:

1. Crust Quality – Flakiness, even browning, and structural integrity
2. Filling Consistency – Not too runny, not too dry; apples should be tender but hold shape
3. Flavor Balance – Sweetness, spice, and apple flavor must harmonize
4. Appearance – Golden crust, neat lattice or crumb topping, no cracks or burns
5. Originality – Especially in Innovative and Gluten-Free categories

Knowing these criteria helps you appreciate the pies beyond taste. A pie that looks slightly imperfect might have an extraordinary flavor profile, while a visually stunning pie might lack depth in spice. Take time to observe and compare.

Engage with the Bakers

One of the most rewarding parts of visiting the Illinois State Fair Apple Pie exhibit is meeting the people behind the pies. Many bakers are retired teachers, grandmothers, or local farmers who have entered the same category for decades. Some have won blue ribbons five, ten, even fifteen times. Don’t be shy—ask them how long they’ve been baking, what variety of apple they use, or if they’ve ever changed their recipe.

Many bakers will tell you stories about using apples from their own orchards, or how their recipe was passed down from a mother or grandmother. One 2023 winner, Margaret H. from McLean County, shared that her pie recipe came from her great-grandmother’s 1912 handwritten cookbook—complete with pencil corrections and a coffee stain on the corner. These personal connections turn a simple dessert into a living archive of family history.

Sample the Winning Pies (If Available)

While most pies remain on display for judging, the fair occasionally offers small slices of winning entries for tasting during designated “Pie Tasting Hours.” These are usually held on Friday and Saturday afternoons near the exhibit entrance. Look for signs advertising “Free Slice of Champion Pie!” or ask a fair volunteer if sampling is available. If sampling is not offered, don’t be discouraged—many winners sell their recipes or offer to share them upon request.

Some bakers even bring extra crusts or pie toppers for sale at the exhibit. A small donation of $5–$10 often buys you a hand-written recipe card, a commemorative ribbon, or a tiny jar of homemade apple butter to pair with your pie memory.

Document Your Experience

Take photos—but respectfully. Avoid touching the pies or leaning on the tables. Use natural light and avoid flash, which can distort the golden crust. Capture the numbers on the cards, the names of the bakers, and the county labels. These details make your experience more meaningful later when you reflect on it.

If you’re comfortable, consider writing a short note to the baker after your visit. Many are touched to hear that someone appreciated their work. A simple message like, “Your pie reminded me of my grandmother’s kitchen—thank you for sharing your recipe with the fair,” can mean the world.

Best Practices

Arrive Early, Stay Patient

The apple pie exhibit is one of the most popular stops at the fair. Lines often form by 11 a.m., especially on weekends. Arriving between 9:30 and 10 a.m. gives you the quietest experience and the best lighting for photos. It also increases your chances of speaking with a baker before they’re swarmed by crowds.

Be patient. Some bakers may be taking a break or helping with cleanup. If you don’t get to speak with someone right away, return later. The exhibit remains open until 6 p.m., and the energy shifts as the day progresses.

Respect the Rules of the Exhibit

Do not touch the pies. Even a light brush of your hand can leave oils or smudges that affect the judges’ evaluation. Do not take pies home—even if offered. These are competition entries, not for sale unless explicitly labeled. The fair has strict rules about removing entries, and violating them can lead to disqualification for future years.

Similarly, avoid using strong perfumes or scented lotions. The judges rely on scent as part of their evaluation, and overpowering fragrances can interfere with their ability to assess the pie’s natural aroma.

Learn the Apple Varieties

Most winning pies use a blend of apples for balance. Common varieties include:

• Granny Smith – Tart, holds shape well
• Jonagold – Sweet-tart, aromatic
• Honeycrisp – Juicy, crisp texture
• Golden Delicious – Mild, softens beautifully
• McIntosh – Breaks down into sauce, adds depth

Many bakers use a 50/50 mix of tart and sweet apples. Ask bakers which varieties they use. You’ll find that the best pies rarely rely on a single type. Understanding the science behind apple selection elevates your appreciation from “this tastes good” to “this is a masterclass in flavor layering.”

Bring the Right Gear

While you don’t need special equipment to visit the pie exhibit, a few items enhance your experience:

• A small notebook or digital note-taking app
• A lightweight camera or smartphone with good low-light performance
• A reusable water bottle (the building can get warm)
• A printed copy of the fair map with the Home Economics Building marked
• A small tote bag for any recipe cards or souvenirs

Avoid bringing large backpacks or strollers into the exhibit unless necessary. The space is narrow, and foot traffic can be dense.

Visit During Off-Peak Hours for Deeper Engagement

If you’re serious about understanding the art of the Illinois State Fair Apple Pie, visit on a weekday morning. Tuesday and Wednesday between 10 a.m. and 12 p.m. are ideal. Crowds are thin, judges are often still evaluating, and bakers have time to chat. You might even witness the judging process firsthand—observers are welcome as long as they remain quiet and respectful.

Take Notes for Future Baking

After your visit, compile your observations. Note recurring themes: Do most winners use brown sugar? Do they pre-cook the filling? Do they brush the crust with egg wash or milk? These patterns reveal the unspoken rules of pie perfection. Use your notes to try baking your own version at home. Many fairgoers return the next year with their own entries—some even win.

Tools and Resources

Official Illinois State Fair Website

The primary resource for all things related to the fair is illinoisstatefair.com. This site offers:

• Daily schedules and maps
• Competition rules and entry forms
• Previous year’s winners and photos
• Information on how to enter your own pie in future years

Bookmark the “Exhibits & Competitions” section. It’s updated annually and includes downloadable PDFs of judging rubrics, which are invaluable for serious bakers.

Illinois Extension – Food Preservation Programs

The University of Illinois Extension runs educational programs on home canning, baking, and food safety. Their website, web.extension.illinois.edu/food/, offers free guides on:

• How to choose the best apples for baking
• Techniques for flaky pie crusts
• Food safety for fair entries

Many of the fair’s top bakers have taken these courses. The resources are practical, science-backed, and tailored to Illinois climate and produce.

Local Libraries and Historical Societies

County libraries across Illinois maintain archives of local recipe collections. The McLean County Museum of History, for example, has digitized over 200 apple pie recipes submitted by fair participants from 1950 to 2000. These are accessible online and offer a fascinating look at how recipes have evolved—some use lard, others margarine; some call for nutmeg, others cloves.

Search your local library’s digital archive for “Illinois State Fair recipes” or “apple pie competition.” You may uncover a forgotten family recipe that’s now a fair classic.

YouTube Channels and Podcasts

Several food historians and baking influencers have documented their visits to the Illinois State Fair Apple Pie exhibit:

• The Midwestern Baker – A YouTube series featuring interviews with past winners
• Apple Pie Chronicles – A podcast episode titled “Crust, Cinnamon, and County Pride” explores the cultural roots of the competition
• Foodways of the Prairie – A documentary short on Vimeo featuring time-lapse footage of pie judging

These resources provide context you won’t find on the fair’s website—emotional stories, behind-the-scenes footage, and expert commentary on technique.

Mobile Apps for Fairgoers

Download the official Illinois State Fair app (available on iOS and Android). It includes:

• Real-time location tracking of the Home Economics Building
• Push notifications for pie tasting events
• A photo gallery of past winners
• A “Baker Spotlight” feature that highlights one entrant each day

Use the app’s map feature to avoid crowds and plan your route. It also includes a “Recipe Swap” forum where visitors can exchange pie tips and ideas.

Books on Midwestern Baking

For deeper cultural context, consider reading:

• “The Illinois Farm Table: Recipes from the Heartland” by Susan L. Peterson
• “Pie: A Global History” by Janet Clarkson
• “Grandma’s Kitchen: Midwest Baking Traditions” by Eleanor M. West

These books contextualize the apple pie within broader American food history and explain why this particular competition holds such emotional weight in Illinois.

Real Examples

Example 1: The 2023 Grand Champion – “The Three-Apple Blend” by Robert T. of Sangamon County

Robert, a retired high school chemistry teacher, won first place in the Open Class with a pie he called “The Three-Apple Blend.” His recipe combined Granny Smith, Jonagold, and Honeycrisp apples, sweetened with a mix of dark brown sugar and maple syrup. He pre-cooked the filling for 15 minutes to reduce excess moisture, then layered it with a lattice crust made from a cold butter-and-vinegar dough. His secret? A light dusting of ground cardamom—just a pinch—that he said “lifts the apple without overpowering it.”

When interviewed, Robert shared that he entered the competition every year since 1987, after his wife passed away. “She used to make this pie every Thanksgiving,” he said. “I didn’t think I could do it alone. But the fair gave me a reason to try.” His pie won not just for flavor, but for the story behind it.

Example 2: The Youth Winner – “Lila’s Lemon Zest Pie” (Age 14)

Lila, from Champaign County, became the youngest ever winner in the Youth Class in 2022. Her pie featured a traditional crust but added a twist: the zest of one organic lemon and a sprinkle of sea salt on top. “I was tired of sweet pies,” she told the judges. “I wanted something bright.” Her pie stood out for its balance and originality. She later published her recipe on a school blog, which went viral in local food circles.

Her win sparked a new trend: “Zest Pies” became a popular category in 2023, with over 12 youth entries incorporating citrus. Lila’s story shows how the fair doesn’t just preserve tradition—it evolves with new voices.

Example 3: The Longest-Standing Entrant – “Mabel’s 50-Year Pie”

Mabel Jenkins, 94, entered her first apple pie in 1973. She entered every year until 2023, when she was too frail to bake. Her recipe—unchanged since 1975—used lard, cinnamon, and apples from her backyard tree. She never won first place, but she won the “Spirit of the Fair” award in 2019. Fair staff now display her original recipe card in a glass case near the entrance of the exhibit. Each year, visitors leave notes beside it: “Thank you for keeping the tradition alive.”

Her pie never changed. But the people who tasted it did.

Example 4: The Gluten-Free Breakthrough – “The Crumbless Crust” by Diane K.

In 2020, Diane K. from Rock Island County became the first gluten-free pie to win first place in the Open Class. Her crust was made from almond flour, psyllium husk, and flaxseed meal. She spent two years perfecting it, testing over 40 variations. Her filling used a thickener made from tapioca starch instead of flour. Judges noted: “It tasted better than 90% of the wheat-based entries.”

Diane’s win changed the fair. In 2024, the gluten-free category had 37 entries—up from 5 in 2019. Her success proved that tradition and innovation can coexist.

FAQs

Can I bring my own apple pie to the Illinois State Fair to enter?

Yes—but only if you’ve registered in advance. Entries must be submitted during the official registration window, which typically opens in early July and closes two weeks before the fair. You cannot walk in with a pie on the day of the fair and expect to enter. Check the official website for the entry form and requirements.

Are the pies available for purchase after the fair?

No. All pies remain property of the fair for judging and display purposes. After the competition, they are either donated to local food pantries or composted. However, many bakers sell their recipes, homemade apple butter, or pie-making kits at the fair’s vendor booths.

Can children enter the apple pie competition?

Yes. The Youth Class is open to participants under 18. A parent or guardian must register on their behalf. Many schools in Illinois include the competition as part of their home economics curriculum.

Do I need to be an Illinois resident to enter?

Yes. All entries must be made by Illinois residents. The fair celebrates local agriculture and home baking. Non-residents are welcome to visit and taste, but cannot compete.

What if I have food allergies?

The fair takes allergies seriously. All entries are labeled with common allergens (nuts, dairy, gluten, etc.). If you have a severe allergy, avoid touching the pies and ask a volunteer for a list of allergen-free entries. Sampling is not recommended unless you’ve confirmed the ingredients with the baker.

Can I take photos of the pies?

Yes, as long as you do not touch the pies, use flash, or obstruct other visitors. Photography is encouraged—it helps preserve the memory of this unique tradition.

How do I find out who won each year?

Winners are announced live during the fair and posted on the official website within 48 hours. Past winners are archived under “Competition History.” You can also search social media using

IllinoisStateFairPie.

Is there a way to support the apple pie tradition if I can’t attend?

Yes. You can donate to the Illinois State Fair Foundation, which funds youth baking scholarships and preserves historical recipes. You can also bake your own apple pie using a fair-winning recipe and share it with friends, honoring the tradition in your own home.

Conclusion

Visiting the Illinois State Fair Apple Pie is not a transaction—it’s a transformation. It’s the quiet moment when you stand before a golden crust, read the name of a baker from a town you’ve never heard of, and realize that this pie carries more than sugar and spice. It carries legacy. It carries grief. It carries joy. It carries the scent of a grandmother’s kitchen and the hope of a teenager’s first win.

This guide has shown you how to navigate the exhibit, understand the judging, meet the bakers, and honor the tradition. But the real lesson isn’t in the steps—it’s in the silence between them. The pause before you taste. The breath you take when you see the number 47 on a blue ribbon. The way the sun hits the lattice crust just right at 3 p.m.

So when you go, don’t just visit. Participate. Listen. Remember. And if you’re brave enough, enter your own pie next year. Because the Illinois State Fair Apple Pie isn’t just a dessert. It’s a conversation—one that’s been going on for over a century. And now, it’s your turn to speak.