PIE-A-DAY #79
This recipe comes to us from Stark Bar, at LACMA. This specialty cocktail will be offered all day during the Third Annual Good Food Pie Contest for $10.
 
PIE COCKTAIL
2 oz Liquor43
1 oz fresh squeezed lime juice
3/4 oz heavy cream
*graham cracker rim

PIE-A-DAY #77 + #78
For our last PIE-A-DAY post, Evan shares a special twofer pie slam to inspire our contestants for their big Sunday unveiling at the Third Annual Good Food Pie Contest. Good Luck and see you there!

This Pie is my salute to summer’s passing.  It comes from my original Pie-a-Day Posts in 2009 and was inspired by Martha’s famous Tomato Cobbler.  I was inspired to make it again by Amelia’s Pie earlier this week and the incredible   assortment of baby tomatoes in the farmers market right now. …

I’m so happy that Teri Fox will be joining the judges to pick the winning pies at the Third Annual Good Food Pie Contest.  There were so many wonderful stories submitted, it was hard to choose, but Teri’s story won my heart.  I’d like to share it with you all today…
Gramma tripped, dropping her banana meringue pie on the top step of our back porch the summer I was seven.
I cried. Gramma cried.
Goldie, our dog, headed for the pie, but Uncle Jake grabbed the pit bull, …

PIE-A-DAY #75
This recipe comes to us from Akasha Richmond, Chef at Akasha in Culver City and author of Hollywood Dish where this recipe is taken from.

Keep reading for the recipe…

PIE-A-DAY #74
This recipe comes to us from Gillian Ferguson, a Producer for Good Food  as well as all around food enthusiast, maintaining her blog I Have a Lemon Tree.

Evan and I have discussed this many times.  There is pie and there are tarts.  Pies and tarts share the same foundation and often the same fillings.  So what’s the difference?  I asked Evan to weigh in…
I just want to say this out loud for all to hear.  Yes, there is a difference between a Pie and a Tart.  Yes, they both have …

PIE-A-DAY #73
This recipe comes to us from Amelia Saltsman – writer, cooking teacher, television host and author of the award-winning book The Santa Monica Farmer’s Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm.

I’ve been obsessed with savory tomato pies and galettes all summer. When that kind of infatuation comes over me, I make lots of mini-versions, playing with lots of flavor combinations before scaling up. They’ve all been tasty, but today I hit upon my end-of-summer favorite: a galette filled with a generous …

PIE-A-DAY #72
This recipe comes to us from Melissa Clark, cook book author as well as contributing editor and resident recipe developer for Gilt Taste.

Do you really need a reason to make a peanut butter and jelly pie? We didn’t think so. But we’ll give you one anyway: it’s the end of summer, school is starting. For a whole lot of people (possibly teachers excepted), this is a cause of celebration. If you’re a parent, it means you’ll finally get a little peace after a long, kid-filled summer. If …

PIE-A-DAY #71
This recipe comes to us from Karen Hatfield, Pastry Chef/Owner of Hatfield’s and The Sycamore Kitchen (opening early 2012).

This is about as easy as can be. Not only have we been running some version of this at the restaurant all throughout the summer (think yellow peach, mission fig or plum) but I have also made a few for dinner parties recently.
Keep reading for the recipe…

I am thrilled to announce that Emile Henry – maker of beautiful ceramic cookware and kitchenware – has offered to give a FREE pie dish to the first 100 contestants who drop off their pies at the Third Annual Good Food Pie Contest.  I encourage all of the contestants to get to LACMA early on Sunday the 18th so we can give you a beautiful new dish!  You can drop off your pie as early as 11am.
For those of you who haven’t yet entered the pie contest, it’s not …

PIE-A-DAY #70
This recipe comes to us from Josh Graves, Pastry Chef at LACMA’s Ray’s.

Josh was recently voted Best New Pastry Chef by Angeleno Magazine.  On September 18th, the day of the Third Annual Good Food Pie Contest, Ray’s will be offering a special “pie-cocktail” for $10 all day long and a special $35 3-course prix fixe meal featuring Josh’s pie for dessert.
Keep reading for Josh’s fried pie recipe…