Nosh Pit

Check Out the Cover of Dani Cone’s Cutie Pies

The very bright book will hit shelves in September.

Posted by: Christopher Werner on Aug 11, 2011 at 09:15AM 0 Comments

Look for Dani Cone’s Cutie Pies in September.

That Dani Cone cookbook Nosh told you about in December is almost ready for release. The collection of recipes for sweet-and-savory pies of all kinds—hand pies, mini pies, deep-dish pies, nine-inch pies—is due out September 5; the official on sale date is the 27th. (FYI: Top Pot’s tome also is slated for that month.)

Though Cone has authored another book (it’s on coffee culture), she’s said she never thought she’d compile a cookbook—Cone once admitted to Nosh “I am generally totally inept in the kitchen” (some would agree, some wouldn’t).

Publisher Andrews McMeel is releasing Cutie Pies, and Bellevue-based becker&mayer! is producing it. Local photographer Clare Barboza provides the pie porn, and High 5 Pie baker Cat Wilcox helped to pen the pub.

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Tags: Cookbooks, High 5 Pie

High 5 Pie Now Serving Shakes

A slice of pie + ice cream = pie shake

Posted by: Christopher Werner on Jun 17, 2011 at 04:02PM 1 Comments

Better blended? High 5 Pie thinks so.

Pairing ice cream with pie is not a novel idea—what’s a slice of apple without a melty scoop to boot?—but blending the two, that’s something new. At least it is in this city, where pie comes on a stick, in a jar, or in cute bite-sized morsels, but rarely by means of a straw. (Lunchbox Laboratory at one point (still does?) had pie-inspired varieties.)

Treading this untrodden territory is Capitol Hill’s High 5 Pie, now offering pie shakes. For $7 you can choose a slice of your liking and mix it with snickerdoodle or vanilla bean ice cream from Bluebird.

Genius or not so much? Curt, Mike, and friends vote the former.

Making Pie Shakes from Mike Merrill on Vimeo.

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Tags: High 5 Pie, Pie

High 5 Pie Brings in Pastry Whiz Heather Earnhardt

Is this the kick in the crust the Capitol Hill bakery needs?

Posted by: Christopher Werner on Feb 23, 2011 at 03:37PM 0 Comments

High 5 Pie’s caramel apple pecan pie.

In celebration of Pi Day (that’s March 14, or 3-14, for all you English majors) High 5 Pie on Capitol Hill will sell its Flipside turnovers for $3.14.

That’s festive news, but it was another bit from the Pi Day release that caught my eye: a formal announcement that Heather Earnhardt, pastry extraordinaire and co-owner of Volunteer Park Café, has been enlisted to “help refine the recipes and techniques” at the bakery. A quote from High 5 Pie owner Dani Cone goes on to say, "Of course we are still using Grandma Molly’s recipe, but Heather has shown us some magic in the technique and timing.”

CHS noted this news earlier in the week and queried whether bringing an outsider on board was a red flag or “a mark of pie making genius.” Word about town may suggest the former. Since opening in late December, High 5 has endured some crusty reviews, most notably from the The Stranger. Our own Kathryn Robinson also found fault with the bakery’s crust, calling it “sharp and shardy” in her article on the recent pie explosion. (Robinson does, however, swoon for the “cinnamony crust sticks called pie fries.”)

In either case, Earnhardt consulting can’t be anything but promising. Have you sampled her baked goods? Omibejesus.

Also! If you don’t want to wait until mid-March to fill your piehole for cheap, Pie in Fremont marks down offerings from 2 to 3pm every day it is open.

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Tags: Food News, High 5 Pie, Pie

High 5 Pie Solidifies Opening Date

As owner Dani Cone had hoped, the sweets shop will open in 2010—just barely.

Posted by: Christopher Werner on Dec 14, 2010 at 12:20PM 0 Comments

Bye-bye 2011 resolutions. High 5 Pie opens December 31.

Godspeed sticking to those New Years resolutions, pie fiends.

Today Dani Cone announces her High 5 Pie storefront will open on December 31 on Capitol Hill. The public is invited to a “sneak peek” the night before from 6-8pm.

The 2,100-square-foot bakery and café will accomodate 20 and feature all sorts of baked goodies.

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Tags: Seattle Restaurant Openings, Capitol Hill, Desserts, High 5 Pie, Pie, Pie Shop

What to Expect From Capitol Hill’s Newest Sweets Shop

Of course there’ll be pie at High 5 Pie. But what kinds?

Posted by: Christopher Werner on Dec 10, 2010 at 08:48AM 0 Comments

The Trace Lofts on Capitol Hill: future home of High 5 Pie’s first storefront.

When I got in touch with Dani Cone about her forthcoming cookbook Cutie Pies, she also shared some intel on her High 5 Pie storefront, which is going in the Trace Lofts on 12th Avenue (home to Barrio, Tavern Law). Cone says:

She’s keeping her fingers crossed for an open later this month; if not then, “very early January.” Cone is stocking all sorts of the crusted pastry—muffin pies, petite pies, nine-inch pies, pie lollipops—and what Cone calls breakfast Flipsides, similar to hand pies or pasties. Cone also will intro several gluten-free and vegan options, plus “classic favorites as well as some new and inventive flavors,” both sweet and savory. Fuel Coffee, too.

“I honestly can’t tell you how excited I am to be opening this shop in my old neighborhood, too. I spent many years living and working in the heart of the Pike/Pine and am thrilled to be working there again.”

There you have it.

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Tags: Seattle Restaurant Openings, Capitol Hill, High 5 Pie, Pie, Pie Shop,

High 5 Pie’s Dani Cone Is Coming Out With a Cookbook

Look for Cutie Pies in late spring/early summer of 2011.

Posted by: Christopher Werner on Dec 06, 2010 at 09:44AM 0 Comments

High 5’s cranberry nut pie. Photo by Kat Wertzler.

Drifts in the sweets world are signaling a pie moment, and here in Seattle Fuel Coffee ’s Dani Cone is doing her part to usher in the crusted heyday. On the horizon is a Capitol Hill retail space for her High 5 Pies. And, Cone tells Nosh Pit, a cookbook.

Cutie Pies is slated for a late spring/early summer 2011 release under publisher Andrews McMeel; Bellevue-based becker&mayer! is producing the tome. In it you’ll find 40 sweet-and-savory recipes for pies of all stripes: pies baked in muffin tins, pies baked in mason jars, hand pies, mini pies, deep-dish pies, nine-inch pies—even pie lollipops.

Though Cone penned the pie pub, she collabed with High 5 baker Cat Wilcox to craft the recipes—“And ate ridiculous amounts of pie in the process. And will be joining a gym.”—while local photographer Clare Barboza snapped the photos.

This is Cone’s second book, and like 2008 release Tall Skinny Bitter: Notes from the Center of Coffee Culture, this one materialized thanks to Fuel: “A couple of the great folks at becker&mayer! happen to be regular Fuel customers and have seen and enjoyed the High 5 Pies at the Fuel shops. As they are always looking for new ideas for books, and as the cookbook/foodie market is absolutely exploding, they contacted me to see if I had any interest in working with them to pitch a cookbook idea.”

Cone claims she’s “totally inept in the kitchen” (the folks at Bon Appétit may suggest otherwise) and lacks any formal training, ergo she never imagined she’d be putting her name on a cookbook.

Short on narrative but long on instruction, Cutie Pies nonetheless includes an anecdotal intro from her 92-year-old grandmother, Molly, a local author herself and source of High 5’s all-butter crust recipe. That’s Cone’s favorite part of the book.

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Tags: Celebrity Chefs, Cookbooks, Locavore News, Food News, High 5 Pie, Pie

High 5 Pie Goes All Retail On Us

Getcher Flipsides and Piepops at Trace Lofts, just in time for the holidays.

Posted by: Kathryn Robinson on Sep 01, 2010 at 09:00AM 0 Comments

Dani Cone in the kitchen

Why good morning, September. Here come the holidays.

Thanks to Dani Cone, one of the visionary entrepreneurs of Seattle’s food scene, they’re gonna be sweeter this year.

Cone operates Fuel Coffee in three locations, and recently augmented her eats list at those coffee stops to include her own line of High 5 Pies. Seven-inch deep-dish pies, handmade with all-butter crusts and fillings from cherry almond to mixed berry, are the anchor of her High 5 lineup, which also includes handheld crescent-shaped pies called Flipsides (you might have seen these at Fuel) and baby pies baked into jars, called, well…Piejars.

The good news is, she’ll be retailing these and more at a new store in Capitol Hill’s Trace Lofts (1400 12th Ave) just in time for the holidays. Look then for seasonal specials like sweet potato, pumpkin, and caramel pecan.

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Tags: Desserts, Dani Cone, High 5 Pie, Fuel Coffee, Trace Lofts, Pie, Pie Shop