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!
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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.
Evan talks with Saveur editor James Oseland on this week’s show about pie in American culture.
He shared the recipe for the Blue-Ribbon Pecan Pie that won first place at a pie contest on an Oklahoma ranch.
This Blueberry & Blackberry Pie comes from Lena Kwak, who created The French Laundry’s gluten-free Cup4Cup flour.
Today’s Sweet Cherry Pie comes from Noelle Carter of the Los Angeles Times Test Kitchen. Make it with the last of the fresh cherries at the market; later in the year you can use canned.
On Sunday, September 1, Carter will be co-hosting the newspaper’s THE TASTE Labor Day Block Party with Nancy Silverton. Evan will be doing a demo.