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Shane and Kathy Kearns' gingered peach and pear with Cointreau pie - Source: Supplied
A gingered peach and pear with Cointreau pie has taken out the top prize at the annual Supreme Pie Awards.
It is the second year in a row that a fruit pie has knocked the traditional meat pie off its perch, and it was produced by last year's Supreme winning duo, Waikato couple Shane and Kathy Kearns.
A record 4500 pies from 444 bakeries were entered in this year's competition.
Eighteen judges spent last Thursday judging the pies which were put in 12 difference categories depending on their contents.
Entries ranged from teriyaki chicken sushi and curried goat with feta pies, to the more traditional mince and cheese variety.
Judge Duncan Loney said despite the back-to-back win for fruit pies, he does not think traditional meat pie makers will be deterred next year.
"I think for any good pie maker, this will only spur them into action," Loney said.
"I don't think because a dessert pie looks attractive that gives them an unfair advantage. The judges consider a myriad of factors, from pastry to presentation to flavour."
The Kearns also won a Silver award in the seafood category, with their scallop, shrimp and prawn with sweet chilli and coriander pie.
Chief Judge Dennis Kirkpatrick said he was wowed by the standard of this year's pies.
"We used to send around ten pies through for final tastings. Now we send 20 or more. Pies are always a Kiwi staple, but I think the prestige of the awards has led to a huge increase in the standard of New Zealand pies," he said.
Celebrity judge Al Brown said he found the judging exercise "absolutely fascinating."
"I was very honoured to be part of it. Everything I tasted was magnificent. There were some seriously good bakers for me to listen and learn from."
Award winners were evenly spread throughout the country with 20 winners from Auckland, 11 from Hawkes Bay, five from Tauranga, three from Christchurch and two from Taupo.
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The Gold Award winners were:
Mince & Gravy: Hong Kheng Huor, Whenuapai Bakehouse & Cafe, Whenuapai , Auckland;
Steak, Vegetables & Gravy: John van den Berk, John's Bakery and Cafe, Hastings;
Chicken & Vegetable: Patrick Lam, Patrick's Pie Group Ltd, Tauranga;
Gourmet Fruit: Shane Kearns, Viands Bakery, Kihikihi, Te Awamutu;
Gourmet Meat: Jason Hay, Richoux Patisserie; Ellerslie, Auckland;
Vegetarian: David Liem, Greenland Bakery & Cafe, Botany Town Centre, Auckland
Bacon & Egg: Tan Kiet Trang, Cherrywood Cafe, Otumoetai, Tauranga
Mince & Cheese: Nap Ly, Target Bakehouse, Pukekohe
Steak & Cheese: Chris Dockrill, French Bakery, Christchurch
Seafood: Lam Ho, Paetiki Bakery, Taupo
Commercial Wholesale: Paul Barber, Goodtime Foods, Onekawa, Napier
Cafe Boutique: Helena Robben, Rob's Patisserie, Freemans Bay, Auckland
Supreme : Shane Kearns, Viands Bakery, Kihikihi