Food

January 23rd, 2017

Buy or Bake Your Way to a Smile! It’s National Pie Day In & Around Marina del Rey

“PIE.” Just the word brings a smile to your face, doesn’t it? There’s a reason for that — pie is one of the greatest creations on the planet. And guess what? Monday (TODAY!), January 23rd is National Pie Day — aka: the day it’s almost patriotic to dive fork-first into some flaky, sweet pie goodness.

To celebrate, you’re obviously obliged to have at least one slice for yourself, but you can also honor the holiday by hosting a pie party after work, surprising friends or co-workers with a pie, giving a pie to the local fire or police station (as a thank you for their selfless work) or brush up on your pie baking skills just for the fun of it!

There are plenty of spots in and around Marina del Rey where you can order up a stellar, professionally baked pie (or slice of pie) so take a look. And for those who feel like making their own, scroll down to the bottom of the page for a few fabulous sPIEtacular recipes.

Enjoy your Pie Day, everyone!

 

SUSIE CAKES
Marina Square Mall — 4714 Lincoln Blvd., Marina del Rey

Image Source: Susie Cakes

Image Source: Susie Cakes

 

It may have “cakes” in the title but don’t let Susie Cakes fool you… this place creates some darn good pies. Typically, you can choose from their Cherry Crumble or Chocolate Cream Pie (both solidly delicious choices) — but sometimes they have specials (so be sure to ask)!

 

 MORFIA’S RIBS & PIE
4077 Lincoln Blvd, Marina Del Rey

At Morfia’s the name of the game is Sweet Potato Pie (amazing) but that’s far from their only delectable option. Some of the best of their yummies include the pecan pie, banana cream, apple crumble pie and the super popular key lime pie (when they have it). We’ll also give you a free pass if you choose the baklava cheesecake. It’s kind of like a pie and it’s whole heartedly irresistible.

 

APPLE PAN
10801 W Pico Blvd, Los Angeles

Apple Pan

Old school Apple Pan is a staple in these here parts, and the pie meets every nostalgic notion of home made yumminess. No matter what kind you get, you’ll get the warm and fuzzies for sure — apple, banana cream, chocolate cream, cherry — you can’t go wrong. (Unless of course they’ve sold out… better get there early, Monday!)

 

SWEET LADY JANE
1631 Montana Ave., Santa Monica

If you’ve been to Sweet Lady Jane (and honestly, who hasn’t indulged at Sweet Lady Jane?), you know how fantastic and scrumdiddlyumptious it is. The pies are no exception. Choose a slice or the whole shebang in all the best flavors like apple, blueberry, boysenberry, cherry, mixed berry with streusel topping — good luck making your choice!

 

GJUSTA
320 Sunset Ave., Venice

Gjusta Pie

As Bon Appétit’s website once said in regards to bakery Gjusta — “it’s the pies that grab you when you first walk in.” And it’s true. Formerly run by a National Pie Baking Champion, Gjusta knows how to make a memorable pie. Go in, get dazzled by the selection (mmmm fruit pies) and indulge. Indulge with gusto, people.

 

URTH CAFFE
2327 Main St., Santa Monica

Urth Caffe is all about the good stuff and their homemade pies are right up there on that pie-o-meter of goodness. With choices like Granny Smith apple, pecan, pumpkin, coconut custard and their special Victory vegan pumpkin with gluten-free crust, you can be sure your National Pie Day quota will be easily (and deliciously) filled.

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So there’s your fill of bakery pies, now let’s check out a few recipes for homemade pie!

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BLACKBERRY HUCKLEBERRY GINGER PIE BY NICOLE MOURNIAN (FORMERLY OF GJUSTA)

2 14 oz. portions of pie dough, well chilled (not frozen)

3 cup blackberries

3 cup huckleberries (or blueberries)

3/4 cup granulated sugar

1/2 cup flour

Pinch of salt

1/4 cup of ginger syrup

1/4 cup heavy cream reserved for the crust

Lay out bottom crust in pie pan. Mix all ingredients except for the cream and pour into the crust. Brush the cream on the edges of the crust. Place top crust over mixture and press top and bottom edges together to seal. Fold the edges under to make a nice lip. Brush top crust with cream and sprinkle with sugar. Cut a few slits on the top to allow steam to escape. Put pie in freezer for 10 minutes and heat oven to 375°. Bake pie for 15 minutes and reduce the oven’s temperature to 325° for between 30–45 minutes (or until the crust is golden and thickened juice runs out of the slits.

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VEGAN BLUEBERRY PIE FROM “PIE IN THE SKY” BY ISA & TERRY

Image Source: Vegan Pie in the Sky cookbook

Image Source: Vegan Pie in the Sky cookbook

For Crust:

Isa’s Olive Oil Double Crust

2-½ cups all-purpose flour

¾ tsp. salt

2/3 cup olive oil, partially frozen (An hour before starting, put olive oil in a thin plastic container and freeze until it’s congealed but still soft… like “melted sorbet.”)

4 to 8 tbsp. ice water

1 tbsp. apple cider vinegar

Sift flour and salt together. Then add olive oil be the tablespoon, cutting it into the flour until the mixture seems pebbly. In a cup, mix 4 tbsp. of ice water with the vinegar. Drizzle 2 tbsp. into the dough and stir, adding more (a tablespoon at a time) until it holds together to form a soft ball. Divide dough in two pieces, pressing each into a disk. Place each disk between waxed paper and roll into a circle about ¼-inch thick. Refrigerate rolled dough (still between wax paper) until ready to use.

 

For Filling:

6 cups frozen or fresh blueberries

¼ cup pure maple syrup

½ cup organic sugar

Zest of 1 lemon, grated

2 tsp. lemon juice

½ tsp. cinnamon

5 tbsp. cornstarch

pinch of salt

 

For Topping

1 tsp organic sugar

Preheat oven to 425. Combine all of the filling ingredients in a large bowl until berries are coated. Pour into prepared bottom crust. Cover with top crust and pinch together. Make slits in the middle for steam to escape. Sprinkle with sugar and bake for 20 minutes. Lower the heat to 350 and bake for another 30 minutes or until crust is golden and filling is bubbling. Place on cooling rack.

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CARAMEL AND FUDGE PIE FROM BON APPÉTIT

For Crust

1- ½ cups chocolate wafer cookie crumbs

5 tbsp. melted butter, melted

1/2 tsp. vanilla extract

                

For Filling

¾ cup unsalted butter

¾ cup (packed) brown sugar

6 tbsp. light corn syrup

3 cups pecan halves (about 10 ounces)

3 tbsp. whipping cream

2 oz. unsweetened chocolate, chopped

 

Crust directions:

Blend ingredients in food processor and press into 9-inch pie dish. Cover & freeze.

Filling directions:

Preheat over to 350°. Mix butter, brown sugar and corn syrup in a medium saucepan and bring to boil. Stir often. After boiling for 1 minutes, stir in pecans and cream. Boil about 3 minutes until it thickens slightly. Remove from heat and add chocolate, stirring until it’s melted and blended.

Pour hot filling into crust and make sure pecans are distributed evenly. Bake until pie is bubbling, which should take approximately 10 minutes. Transfer to a pie rack for cooling.

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Are you ready for National Pie Day today? After reading this, you should be! Go celebrate and have a sweet, sweet day everyone.