KCRW’s pie contest is Nov. 14; you still have time to perfect your recipe
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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.)