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
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.
Pie, Pie a Day, Recent Shows, Recipes »
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 …