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 #69
This recipe comes to us from James Oseland, author of Saveur: The New Comfort Food – Home Cooking from Around The World.

Growing up in suburban California, key lime pie felt exotic. It was like an unattainable version of lemon meringue pie, slightly daring and weirdly sexy. It took a family trip to New Orleans when I was a teenager for me to taste it for the first time. It didn’t disappoint: It was one of those I-have-arrived moments, and in the years since, …

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 …

PIE-A-DAY #67
This recipe comes to us from Dorie Greenspan, cookbook author and the chef behind the recipes found on the upcoming “Baking With Dorie” Ipad App.
 

Chris Howard – Ready to bake his pie with Dorie’s iPad App
Ever since I started writing about food, which is more than 25 years ago, there’s been one thing that’s never stopped making me really, really happy: discovering that someone has had a first-time baking success following one of my recipes.  You know how happy you are when you cook or bake something …

PIE-A-DAY #66
This recipe comes to us from Food Network star and Iron Chef Cat Cora.

Keep reading for the recipe…

PIE-A-DAY #64
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.

This pie, like so many others, is a hodgepodge of lessons learned and concepts borrowed.  The idea was sparked by a precious square-shaped galette from Thyme Cafe in Santa Monica, the brilliant technique came via Alice Waters and the addition of blood oranges in lieu of regular oranges (to enhance the red rhubarb color) I learned from Michelle Wojtowicz of Big Sur …

PIE-A-DAY #63
This recipe comes to us from Sandra Bustamante, Pastry Chef at Jar on Beverly Boulevard.

Lisa Thompson Photography
Bananas, how lucky are we to have available such a sweet fruit all year round! With them we are able to make the all time favorite Banana Cream Pie. My secret to making the best banana cream pie is to make it at the moment someone orders it.  Needless to say, this pie does not sit around in a refrigerator waiting for someone to eat it.  Once the pie is served, it is …