Now in its 5th year, The KCRW Pie Contest returns Saturday, September 7th at LACMA. This year we're bigger than ever - 263 bakers will be baking 347 pies for the competition. Registration is now closed, but come on out and cheer on the bakers September 7th from 2-4pm.
Find hundreds of pie recipes below and see all the #pieaday Instagram photos.
Orange County craft brewers, The Bruery, helped kick off this year’s pie festivities with a special Pie Beer naming competition. Over 200 entries were submitted in four days to name the sour beer inspired by a rhubarb raspberry pie with a graham cracker crust. Kleiman and The Bruery chose the winning name, Windowsill, which was submitted by food and beer bloggers, Hot Knives. The special brew will be available for limited release at the beginning of September through The Bruery’s Reserve Society and at KCRW’s Good Food Pie Contest.
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Chef Edward Lee puts blackened pineapple salsa on his chess pie. Author David Sedaris is ok with canned filling. Store-bought would never fly with Sherry Gore, who judges an Amish pie contest every year. And if baking just takes too long sometimes, food writer Ghillie James explains how freezing dough and even entire desserts can help you save time in the kitchen.
Once again, congratulations to all the contestants on another wonderful event. Below are scenes from the day’s festivities from pie drop off to the announcement of Best in Show. All photos courtesy of Caught in the Moment Photography.
The results are in! Here is a list of the first, second and third place winners at the 5th Annual Good Food Pie Contest. Baker Sharon Graves received a hat trick for Best Fruit Pie, Best Crust and Best in Show.
Her perfectly prepared apple pie proved that sometimes classic is best.
Pie contest judges get your spandex out – this year we received a record breaking 347 entries from 263 contestants for the 5th Annual Good Food Pie Contest. Registration is now closed for the event, but come on out and cheer on the bakers and taste their pies this Saturday, September 7th at LACMA. Good Food’s own Evan Kleiman will preside over the afternoon pie …
This Labor Day, enjoy a classic Blue Ribbon Deep-Dish Apple Pie from Amy Traverso’s Apple Lover’s Cookbook.
Traverso recommends precooking the apples to lock in a beautiful shape before you bake.
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On this week’s Market Report, Cooks County’s Roxana Jullapat tells Laura Avery about cooking Spitzenberg apples with Tomcord grapes to make a Grapple Pie.
This month on the piecast, learn about new ingredients you can add to your baking. Gluten-Free Girl Shauna James Ahern teaches us how to make a crust that’s both flaky and gluten-free. Miche Bacher puts hibiscus petals in hers. Alex Brown and Evan George, otherwise known as vegetarian party boys ‘The Hot Knives,’ are using kudzu starch as a thickener. And Jason Anthony brings us a cautionary tale of complaining about your food.
If you don’t get enough pie at our September 7 contest, there will be more pie to eat – and drink – that day at Ray’s and Stark Bar at the museum.
We found this beautiful Sweet Cheese Pie with Oven-Poached Quince in Leanne Kitchen’s Turkey: A Food Lover’s Journey.
Fresh quince will be out later this fall in California.