This morning, I had the privilege of working as a judge in preliminary rounds of the Bucktown Apple Pie Contest, a benefit for Holstein park (fellow judges included local foodie luminaries like Barry Sorkin of Smoque and Tracy Kellner of Provenance Food and Wine). Since it was Sunday, I shirked my journalistic responsibility and didn’t stick around to see who won, though the Tribune and Time Out were there, should you need to know the full story this week.

What I do know is the impressive trove of 162 pies from 81 contestants (1 baked for tasting, 1 for presentation) filled the room with a heady aroma of nutmeg, perfume, clove, and sweet spices. Apple fillings were pureed, chopped, and sliced. The tops of the pies ranged from simple puffy caramelized old school simple vented tops to intricate lattice work and Apple Inc. logos. One brave inventive and very talented soul cooked up a braised pork pie with apples (the top included a little dough pig). Of the nine pies I tasted, the one I enjoyed the most channeled a McDonald’s apple pie with a hint of caramel, though admittedly the filling was less gloppy and artificial, and the crust was flaky and probably kissed with a bit of leaf lard. Enjoy this photo slideshow of some of the prettier pies.