Join KCRW for the 6th Annual Good Food Pie Contest at the Fowler Museum. The celebrated event returns this year on Sunday, October 5th to Wilson Plaza, adjacent to the Fowler Museum at UCLA. For the sixth year in a row, home cooks and professionals alike will be judged by some of LA's best chefs and food writers.
Enter a pie, cheer on the competitors, visit the Fowler galleries, or just come by and enjoy a slice. Good Food's Evan Kleiman will preside over the afternoon pie festivities which will include music provided by KCRW DJ Anne Litt, pie tasting, food trucks, kids activities and more!
Find hundreds of pie recipes below and see all the #pieaday Instagram photos.
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Posts from the Pie A Day Category
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.
These Plum-Licorice Hand Pies come from Good Girl Dinette’s Diep Tran.
Tran says the recipe is inspired by Vietnamese preserving traditions, which favor candying over jams and jellies.
Danielle Keene of Bittersweet Treats in Pasadena contributed this Chocolate Cream Pie.
It’s topped with peanut brittle.
MB Post and Fishing with Dynamite chef David Lefevre reminisced on the show recently about the key lime pie his mother used to make.
Now we’ve got LeFevre’s grown-up recipe – no jello, we promise.
Alex Brown and Evan George are a pair of vegetarian party boys called The Hot Knives.
Many of their Vegan Pie Fillings play on cocktails. Their Coconut Cream uses kudzu starch, a thickener made from the root of the kudzu plant.
The recipes come from the duo’s book Lust for Leaf: Vegetarian Noshes, Bashes, and Everyday Great Eats — The Hot Knives Way.
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He will also be a judge at the 5th Annual Good Food Pie Contest. This week, he discusses what he looks for in a savory pie and a cream pie. So listen up, take his advice, and enter your winning pie today. If you’d prefer to eat out, Jonathan says to …
Bake a pie with FLOWERS in it – try this Hibiscus Cream Pie from Miche Bacher, owner of Mali B Sweets and the author of Cooking with Flowers.
And listen to this interview to learn more about using blossoms in your kitchen.