KCRW’s pie contest is Nov. 14; you still have time to perfect your recipe
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Pumpkins, apples, even tomatoes and zucchini are all practically begging to get baked into pies at this time of year. To be honest, all year round there are fruits and vegetables -- and nuts and meats and other things, too -- that make wonderful pies.
If you are a pie baker, you may be used to showing off your crusts. Here’s a chance to go pie-dish to pie-dish with other proud bakers: KCRW’s ‘Good Food’ is holding a pie contest on Nov. 14 at 2 p.m. at the Westfield Topanga Shopping Center. Nov. 8 is the deadline to register.
The four categories are: fruit and nut; cream, custard, chiffon and mousse; savory; and interpretive pie, one that ‘defies categorization.’ Judges include Campanile’s Mark Peel and Russ Parsons, the Food editor at the Times.
The pie contest was a result of ‘Good Food’ host Evan Kleiman’s summer project. She set out to bake a pie a day, and says she’s learned a great deal in the process about crusts and thickeners and fillings. She’s made little Nutella ‘hand pies,’ chicken pot pies and all manner of fruit pies in recent weeks.
-- Mary MacVean
(Photos: Plum pie, top, and honey guava chiffon pie by Evan Kleiman.)
