Seattle Met Taste Test: Thanksgiving Pies
A la Mode Pies: Apple and Ginger Pear Made with sweet and tart apples, Bartlett pears, fresh ginger, and cinnamon.
Tasting notes: “The best thing that’s ever happened to me.” “Perfect crust.”
Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.
What else: “Pears and apples are in season, so it’s a time to celebrate how great they are while offering the spices we attribute to holidays.” -Chris Porter, A la Mode owner
A la Mode Pies: Blue Hawaiian Made with wild blueberries, rubel blueberries, crushed pineapple, coconut crumble topping.
Tasting notes: “Delicious filling.”
Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.
What else: “It’s a shout out to tropical flavors and a way to imagine going somewhere warm for Thanksgiving,” says Porter.
A la Mode Pies: Marionberry and Hazelnut Made with marionberries, ground hazelnuts mixed in the crust
Tasting notes: “Wild and woodsy, and I’d eat it again for breakfast.” “Phenomenal crust.”
Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.
What else: “Marionberries are just awesome, and they should be celebrated all year round,” says Porter.
Columbia City Bakery: Autumn Harvest Made with pear, apple, cranberries, fresh ginger, cinnamon and allspice
Tasting notes: “Love the crispness of the fruit and overall it wasn’t too sweet.” “Tastes like fall.” “Gorgeous.”
Ordering information: $25 for a seven-inch pie, $40 for a 10-inch pie. Thanksgiving orders must be placed by 7pm on Monday, November 22. All pies must be picked up no later than 8pm on Wednesday, November 24. Orders placed by calling 206-723-6023 or in-person.
What else: “Brings harvest fruits together and has the French apple tart feel. It’s a familiar flavor with a formal presentation. It’s fancier than a pie,” says one Columbia City Bakery pastry chef.
Dahlia Bakery: Caramel Apple Made with Granny Smith apples, cardamom, caramel sauce
Tasting notes: “Looks like Grandma’s.”
Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.
WINNER!
Dahlia Bakery: Pumpkin Made with homemade roasted butternut squash with a mix of clove, cinnamon, ginger, allspice, and nutmeg
Tasting notes: “A very pretty pie, and I loved the extra nuance in seasoning.” “It wins the beauty contest.” “Custardy.”
Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.
Hi 5 Pie: Caramel Apple Pecan Made with apples, pecans, caramel, brown sugar, various spices
Tasting notes: Would you serve it for thanksgiving “No, I would keep it for myself.” “Very darling.” “A nice diversion from the usual.”
Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: [email protected]. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.
What else: “Great for Thanksgiving because it blends a classic apple pie with another holiday classic of pecan pie. And the caramel, that’s an added bonus,” says Cone.
Hi 5 Pie: Cranberry Nut Made with cranberries, orange juice, brown sugar, walnuts, pecans, various spices, spiced oat, and brown sugar crumb top
Tasting notes: “Crunchy and gooey at the same time.” “I expected to pucker but the cranberries had just enough sweetness.”
Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: [email protected]. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.
What else: “It’s a new holiday tradition for us at High 5 Pie. The cranberries add a perfect amount of color and richness with a bit of tart for a great holiday dessert,” says Cone.
Hi 5 Pie: Sweet Potato Made with yams, vanilla, milk, marshmallows
Tasting note: “Sweet, great for kids.”
Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: [email protected]. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.
What else: “Sweet potato pie is definitely a tradition in many homes this time of year, and for me it’s a new favorite. Topped with toasted marshmallows you really can’t go wrong. It’s a taste of classic ‘homey’ holidays,” says Cone.
WINNER!
Macrina: Apple Made with apples, maple sugar
Tasting notes: “This is a perfect apple pie.” “This is what apple pie should taste like—crisp crust, ( like the hint of sugar) and apples aren’t too mushy or too tart.” “Perfect amount of buttery flakiness but it still kept its shape.”
Ordering information: $25 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.
Macrina: Pumpkin Seasoned with pumpkin pie spices
Tasting notes: One taster nominated it for “best pumpkin” because “the filling was the most interesting and the crust was distinctive.”
Ordering information: $20 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.
Shoofly Pie: Pecan Made with pecans, sugar and brown sugar, pure vanilla extract, and bourbon
Tasting notes: “Needs bourbon.” “Soft and gooey in a great way.”
Ordering information: $22 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.
What else: “It’s the perfect proportion of sweet and nutty, and we spike ours with pure vanilla extract and bourbon. It’s a Thanksgiving classic–and grandma would be proud of ours,” says co-owner Kimmy Tomlinson.
WINNER!
Shoofly Pie: Apple Cranberry Crumble Made with Granny Smith apples, cranberries, lemon juice, sugar, spices
Tasting notes: “The crust is perfection.” “Tart, sweet, savory, buttery.” “A game changer.”
Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.
What else: “It’s a twist on the traditional apple pie. Tart cranberries are a perfect complement to sweet, tangy apples and our handmade, crunchy oat crumble completes it,” says Tomlinson.
Shoofly Pie: Pumpkin Made with pumpkin, heavy whipping cream, whole milk, brown sugar, eggs, spices
Tasting notes: “Fluffy. The best texture of the pumpkin pies.”
Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.
What else: “We roast and puree fresh pumpkin on site. It’s perfectly spiced. Topped with fresh dollops of whipped cream and our own mini pie dough stars that are dusted with cinnamon and sugar, it looks really lovely on the Thanksgiving dessert table,” says Tomlinson.
