The Third Annual Good Food Pie Contest was a roaring success.  Sixteen judges judged almost 200 pies in the Fruit, Nut, Cream, Savory and Tim Burton inspired categories and the contestants served their pies to an enormous crowd in the courtyard of LACMA.  Judges’ favorites included a savory Persian Tart and a traditional Banana Cream Pie, but the hands down winner was Stephanie Shaiken who made a Classic Apple Pie.  Stephanie won first place in the Fruit category and also won Best in Show.  If you didn’t get a …

PIE-A-DAY #79
This recipe comes to us from Stark Bar, at LACMA. This specialty cocktail will be offered all day during the Third Annual Good Food Pie Contest for $10.
 
PIE COCKTAIL
2 oz Liquor43
1 oz fresh squeezed lime juice
3/4 oz heavy cream
*graham cracker rim

PIE-A-DAY #77 + #78
For our last PIE-A-DAY post, Evan shares a special twofer pie slam to inspire our contestants for their big Sunday unveiling at the Third Annual Good Food Pie Contest. Good Luck and see you there!

This Pie is my salute to summer’s passing.  It comes from my original Pie-a-Day Posts in 2009 and was inspired by Martha’s famous Tomato Cobbler.  I was inspired to make it again by Amelia’s Pie earlier this week and the incredible   assortment of baby tomatoes in the farmers market right now. …

PIE-A-DAY #75
This recipe comes to us from Akasha Richmond, Chef at Akasha in Culver City and author of Hollywood Dish where this recipe is taken from.

Keep reading for the recipe…

PIE-A-DAY #74
This recipe comes to us from Gillian Ferguson, a Producer for Good Food  as well as all around food enthusiast, maintaining her blog I Have a Lemon Tree.

Evan and I have discussed this many times.  There is pie and there are tarts.  Pies and tarts share the same foundation and often the same fillings.  So what’s the difference?  I asked Evan to weigh in…
I just want to say this out loud for all to hear.  Yes, there is a difference between a Pie and a Tart.  Yes, they both have …

PIE-A-DAY #73
This recipe comes to us from Amelia Saltsman – writer, cooking teacher, television host and author of the award-winning book The Santa Monica Farmer’s Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm.

I’ve been obsessed with savory tomato pies and galettes all summer. When that kind of infatuation comes over me, I make lots of mini-versions, playing with lots of flavor combinations before scaling up. They’ve all been tasty, but today I hit upon my end-of-summer favorite: a galette filled with a generous …

PIE-A-DAY #72
This recipe comes to us from Melissa Clark, cook book author as well as contributing editor and resident recipe developer for Gilt Taste.

Do you really need a reason to make a peanut butter and jelly pie? We didn’t think so. But we’ll give you one anyway: it’s the end of summer, school is starting. For a whole lot of people (possibly teachers excepted), this is a cause of celebration. If you’re a parent, it means you’ll finally get a little peace after a long, kid-filled summer. If …

PIE-A-DAY #71
This recipe comes to us from Karen Hatfield, Pastry Chef/Owner of Hatfield’s and The Sycamore Kitchen (opening early 2012).

This is about as easy as can be. Not only have we been running some version of this at the restaurant all throughout the summer (think yellow peach, mission fig or plum) but I have also made a few for dinner parties recently.
Keep reading for the recipe…

PIE-A-DAY #70
This recipe comes to us from Josh Graves, Pastry Chef at LACMA’s Ray’s.

Josh was recently voted Best New Pastry Chef by Angeleno Magazine.  On September 18th, the day of the Third Annual Good Food Pie Contest, Ray’s will be offering a special “pie-cocktail” for $10 all day long and a special $35 3-course prix fixe meal featuring Josh’s pie for dessert.
Keep reading for Josh’s fried pie recipe…

PIE-A-DAY #68
This recipe comes to us from Sara Kate Gillingham-Ryan, founding editor of The Kitchn.

This is a pie I have probably eaten every September of my life, thanks to my mom. As for baking it myself, I was twenty when the pie baking bug hit – it was in the deep dark confines of my college apartment. Since then, I’ve been baking this pie, with little tweaks here and there. Some might say cardamom is played out, but it works here with the sweet/tart …