On Saturday afternoon, the backyard of Captain Baker’s 216-year-old home in West Dennis was filled with people sitting and chatting in the dappled sunlight.

In the middle of the area known as the 1801 Jericho Historical Center stood a table with 16 apple pies – at least one of them still hot from the oven.

“I love events like this. There is such a sense of community,” said Paul McCormick, a Dennis selectman, longtime Cape restaurant owner and coordinator of Cape Cod Community College’s Zammer Hospitality Institute.

This weekend, McCormick wore one more hat. He – along with myself and retired Dennis fire department Capt. David Rodriguez – was judging the Dennis Historical Society’s Annual Apple Pie Contest.

I love my job.

But it was not an easy job Saturday as competition was stiff. There was no canned apple filling here. Great care was taken in crafting these pies. One baker hand-rolled little pinwheels on the edge of the crust and then finished it with a crumb topping. Another poured homemade caramel over the top.

As judges, it took us a while to taste a little bit of each pie, presented to us on a numbered paper plate with no indication of who made it. Appearance, flavor, texture and flakiness were considered as we proceeded through the blind tasting. After conferring briefly, we chose first-, second- and third-place pies.

In an odd twist, two of last year’s winners won again this year – even though it was once again a blind tasting and there were different judges each year.

Contest organizer Dawn Dellner, chairwoman of the 1801 Jericho Historical Center, and her crew cut the pies so everyone at the contest could enjoy them. There was also vanilla ice cream that volunteers hand-cranked outside the house as Captain Baker’s family might have done in 1801.

If you were unable to attend Saturday’s contest, you can still try the winning pies with the recipes collected here.

Ivaylo Dragnev of Dennis Port won the Blue Ribbon with this recipe.

Apple Pie

Crust

2 1/2 cups flour

1 tablespoon sugar

¾ teaspoon salt

1 cup unsalted butter (cold, cut into 1/2 inch cubes)

6 tablespoons ice water

2 egg whites (for brushing over the top just before baking)

Mix flour, sugar and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into balls; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

Filling

6 Granny Smith apples (peeled, cored, and sliced)

½ cup brown sugar

½ cup sugar

3 tablespoons flour

1 cup butter (cold, cut into cubes)

¼ cup water

½ teaspoon cinnamon

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with the sugar mixture; toss to coat.

Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry OR slice into strips for a lattice top. Beat egg white until foamy; brush over pastry. Sprinkle with sugar and cinnamon. Cover edges loosely with foil.

Bake at 425 degrees for 15 minutes. Remove foil and bake at 350 degrees for 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

***

Jennifer Marceline of Dennis Port won 2nd place with her recipe for:

Jenn’s Cinnamon Roll Dutch Apple Delight

Crust

1 1/3 cups all-purpose flour

½ teaspoon salt

½ cup well-chilled vegetable shortening

3 to 6 tablespoons ice cold water

Blend flour and salt in a large bowl. Cut shortening into flour mixture using a fork. Stir in just enough water with fork until the dough holds together.

Shape dough into a ball. Flatten ball into ½-inch-thick round disk and wrap dough in plastic wrap. Chill for 30 minutes.

To form crust

Roll out dough flat on a lightly floured surface. Brush dough with 1 tablespoon of melted butter. Sprinkle buttered dough with 2 teaspoons of cinnamon. Roll up dough and cut half inch round slices. The slices should look like cinnamon rolls. Press the slices into the bottom of a pie plate so that there are no gaps. Make an egg wash out of 1 egg and 1 teaspoon water. Brush the egg wash over the formed cinnamon roll crust.

Filling

8 Granny Smith apples (cored)

1 stick of butter (room temperature)

1 cup flour

1 cup dark brown sugar

¼ cup granulated sugar

Place sliced apples in the uncooked pie crust. Make crumble out of butter, flour and brown sugar. Place crumble on the apples. Sprinkle the granulated sugar on top of the crumble.

Bake pie in a 400-degree oven for 40 minutes or until golden brown. Let pie completely cool.

Cinnamon Roll Icing

½ cup powdered sugar

¼ teaspoon pure vanilla

¼ teaspoon cinnamon

2 teaspoons milk

Whisk icing ingredients together. Swirl icing over the top of the cooled pie.

Amy Berry from West Dennis placed third with this gluten-free pie.

Old Main Street Gluten-Free Apple Pie

1 - 9-inch gluten-free double crust

½ cup unsalted butter

3 tablespoons gluten-free baking flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored and sliced

Preheat oven to 425 degrees.

Melt butter and add flour to make paste.

Add sugars, water and spices to paste and bring to a boil. Then reduce to simmer (optional: add 1 to two teaspoons real vanilla)

Fill bottom crust with apples. Cover apples with lattice top. Gently pour liquid mix over lattice.

Bake 15 minutes at 425 degrees. Then reduce oven to 350 degrees and bake 35 to 45 minutes until apples are soft.

Find Gwenn Friss on Twitter: @dailyrecipeCCT