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
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.
Enjoy these Brown Sugar Mango Hand Pies with dinner tonight?
They come from Proof Bakery in Atwater Village.
We love Hourie Sahakian’s desserts at Short Cake.
So we think you’ll love this Nectarine Ginger Pie. The crumble on top uses nutmeg and three different kinds of ginger.
Are you ready to up your pie game? Need some guidance to get ready to enter the pie contest? Here’s an easy way to take a class with me and you don’t even need to leave your house. I’m so excited to share my latest project with you. Craftsy.com is launching a pie crust class with me. Craftsy specializes in long form video classes …
Jonathan Gold, Susan Feniger, Christine Moore, Tal Ronnen and 12 More to Join KCRW Good Food Pie Contest Judging Panel
The second round of judges for KCRW’s 5th Annual Good Food Pie Contest, includes Los Angeles Times Restaurant Critic Jonathan Gold and Susan Feniger, owner and chef of STREET and Border Grill. The all-star lineup of foodies, pâtissieres, restaurant owners and celebrities, also welcomes Jonathan Gold, Susan Feniger, Garrett Snyder, Hourie Sahakian, Amy Rowat, Robert Wemischner, Meadow Ramsey, Tal Ronen, Lindsay William Ross, Christine …
Lucy’s Fried Chicken in Austin, Texas is known for its Sweet Tea Pie, created by Taff Mayberry, pastry chef at Olivia and chef consultant to Lucy’s.
The pie gets its strong flavor from orange pekoe tea.
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 …