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.
Here are YOUR photos!#PieADay invites ANY & ALL Instagrammers to share YOUR own photos of your PIE!
Posts from the Pie A Day Category
The Cassoulet Saved Our Marriage is a gorgeous collection of essays about that big picture theme that’s behind every segment we air on Good Food – what we eat affects who we are. The book’s contributors share raw but self-aware portraits of the insecurity, existential questions and pure joy that food can elicit.
One of those stories is about pie. Lisa McNamara’s “Pie-Eyed” tells a tale of femininity and love, mediated in the oven.
Today’s pie comes with a story.
All recipes have histories, but we found Lisa McNamara’s Apple Pie alongside her essay in the beautiful collection The Cassoulet Saved Our Marriage: True Tales of Marriage, Family, and How We Learn to Eat.
McNamara describes learning how boys’ hearts can be won with baked goods, but that a well-cooked meal does not always mean a successful relationship.
Melissa and Emily Elsen of the Brooklyn pie shop Four and Twenty Blackbirds have a book coming out in October.
They gave us a sneak peak at this Salted Honey Pie.
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Foolproof – that’s one word that has been used repeatedly to describe Cooks Illustrated‘s so-called vodka pie dough. And while he won’t take full credit for the recipe, Christopher Kimball will admit that he and his team at Cook’s Illustrated popularized the now time-tested technique of substituting vodka for 1/2 of the water in your favorite pie dough recipe. Here’s a quick explanation from …
Hedy Goldsmith’s Chocolate Bourbon Fudge Tart comes from her book Baking Out Loud.
The filling uses dark cocoa powder, semisweet chocolate, sour cream, bourbon, and Lyle’s Golden Syrup.
Do you like the Mac and Cheese Pie at The Pie Hole in downtown LA? Beth Kellerhals, their Head Baker, shows us how it’s made.
Sarah Lange’s Lemon Ice Box Pie from The Hart and The Hunter has a lemon semifreddo filling topped with an Italian meringue.
Tomorrow night at 7pm, two pie queens will share their pie secrets in a class at The New School of Cooking in Culver City. We’re giving away two tickets to the baker who needs the most help!
Tell us your pie disaster story in the comments below. Did you forget to add an ingredient? Did your oven catch on fire? (We hope not.) We’re going to …
Today on Pie-A-Day we’re serving you Chess Pie With Blackened Pineapple Salsa.
It comes from Edward Lee’s Smoke & Pickles.
Ann Kirk used to serve a deep-dish version of this Candied Cardamom Coconut Cream Pie is from Ann Kirk at Tom Bergin’s before the Irish joint’s recent closure.
Kirk says that you can make most of the pie’s components ahead of time.