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

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

By Christopher Werner December 6, 2010

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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