We’re thrilled to announce the winners of the 2026 Gravenstein Apple Fair Pie Baking Contest, sponsored by Sebastopol Hardware Center! Our 1st Place winner Lauren McNaughton is no stranger to the leader board; she placed 2nd in 2025. Here are this year’s top amateur bakers:
- 1st Place: Lauren McNaughton
- 2nd Place: Isabella SB
- 3rd Place: Pam Davis
- Children’s Winner: Ross Jacobson
Winners were awarded ribbons as well as great kitchen ware prizes from Sebastopol Hardware, including beautiful Le Creuset pie dish for the 1st Place winner.
We’re grateful to our esteemed judges:
- Betsy Fischer, retired Director of SRJC’s Culinary Arts Program
- Clark Wolf, James Beard Award winner, radio personality & Pie Contest Co-Chair/Host
- Donna del Rey, Relish Culinary Adventures
- Emily Ash Lamb, The Good Food Hour
- Jill McLewis, Mayor the City of Sebastopol
- Ozzy Jimenez, Noble Folk Ice Cream & Pie Bar
- Sean McGaughey, Quail & Condor / Troubadour
- Stephanie Klassen, chef & cookbook author
Thanks also to Pie Contest Co-Chair Alissa Trinei and her team of volunteers! And thank you to everyone who entered the contest. If you didn’t win this year, please join us again next year. You never know when it’ll be your year to take the 1st Place ribbon — just ask Lauren!
1st Place Winner: Gravenstein App-Ricot Pie by Lauren McNaughton
Pie Crust:
2 1/2 cups organic all-purpose flour (unbleached)
1/2 tsp fine salt
1 Tbsp sugar
1 cup cold unsalted butter, diced
6 Tbsp ice cold water
Filling:
3 Tbsp homemade apricot jam (organic apricots, lemon, sugar)
5 fresh organic apricots, pitted and quartered
5 organic Gravenstein apples, diced
1 cup white sugar
1/4 cup organic all-purpose flour
1/4 tsp ground cinnamon
1 tsp lemon juice
Dash nutmeg
Drizzle of maple syrup (1-2 Tbsp)
Maple Oat Crumble:
3/4 cup organic all-purpose flour
3/4 cup old-fashioned oats
1/2 tsp coarse kosher salt
1/4 tsp ground cinnamon
1/4 cup pure maple syrup
3 Tbsp brown sugar
1/2 tsp vanilla extract
5 Tbsp unsalted butter, softened
Instructions:
Preheat oven to 400 degrees.
Prepare pie crust with pastry cutter or food processor by mixing cold butter into flour, salt and sugar until pea sized shapes of butter are formed. Add half of your water at a time, ensuring a good mix before adding more. Dough should press into shape when pinched; and not be overly wet. Form into dough ball; press into disc; cover and chill for 4+ hours.
Once chilled; roll out pie crust and form into 9″ pie tin. Poke a few holes in the bottom, and lightly coat the crust with apricot jam. Set aside. Pit / Cut / Core fruit pieces and toss with lemon juice. Add sugar and spices from filling recipe and toss again until all pieces are generously coated. Top with a drizzle of maple syrup and add to pie dish.
Prepare crumble topping with a pastry cutter or a fork by mashing the softened butter & vanilla with dry ingredients until the dry ingredients are fully incorporated with the moist ingredients. The crumble should be just that crumbly with chunks of butter and oats. Cover filling with crumble.
Cover edges of crust with pie shield or aluminum foil to prevent any burning around the edges. Cook at 400 degrees for 40-45 minutes until filling is bubbling around the edges, and pie crust is golden brown. Enjoy!
Photos by Zoe Rose Photography & Mark Prell
