Wednesday, November 17, 2010


Just in time for High Pie Season-- Pie Queen Kitchen is open for business! It's just a week until Thanksgiving, and you know what this're gonna need a pie, or 3. But you've already got a lot on your plate--turkey! tofurkey! gravy! buttermilk mashed rutabagas-n'-taters!--and perhaps facing down a crust and peeling all those apples is just one task too many.

And that's fine with me! I'd love to be your pie-bakin' hands for hire.

We're on yur Thanksgiving table, bakin' yur pies!

Here at Pie Queen Kitchen, our pies are all-natural & made from scratch, using local & organic ingredients whenever possible. I like to know where my ingredients come from, don't you? So, Pie Queen Kitchen uses locally ground Guisto flours, Clover and Straus butter and cream, eggs from local, free-range hens, all-natural lard from happy pigs, and fruits and vegetables grown by farmers I trust.

Here are some of our most popular Thanksgiving pies. But any pie is possible! These pies are made with all-butter single or double crusts. Truly delicious butter/lard crust, or dairy-free vegan crusts, available upon request.

Classic Autumn Apple. Made with a mix of tart and sweet California apples, lightly sweetened and spiced. With or without raisins.

Pumpkin. No Libby's here! Made with fresh, slow-roasted winter squash, eggs, cream, and spices. A custardy delight! (Also available in a tofu-based, egg-free version.)

Sweet Potato. A Southern favorite! Made with baked sweet potato, brown sugar, eggs, and cream.

Cranberry-Tangerine. Something different! A tangy, ruby-red, chilled cranberry-tangerine filling in a crunchy walnut crust. Perfect with fresh whipped cream!

Pecan. More nuts, less goop! Finally, a pecan pie that doesn't curl your molars. Also available in Chocolate-Pecan.

Pear & Quince. A luscious autumn treat.

Pies are $22-$28 each, and can be baked in a disposable foil pan or in a reusable glass or metal pan (available for refundable deposit or a small additional fee.)

For more info and to set up an order, call me at 415-623-6212 or email at dixieday(at)aol(dot)(com).

*Dietary restrictions: I cook in a home kitchen, so I can't promise a strictly gluten-free or nut-free environment for those with serious allergies. But if you just have a common dietary-choice issue, like being vegan or wheat-free, well, PQ loves a challenge! I can make vegan, dairy-free and/or eggless crusts and fillings, as well as wheat-free crusts. Just ask!*


Scott H. said...

Hankering for a slice of the cran/tang number!

Weber Recipes said...

great recipes. Thanks a lot for sharing.

christmas sweets said...

Oh wow you have a wide selection of pies! I want to try them all but I have to confess that I'm a loyal lover of the traditional pecan pie.. :)

Kelly - Dinnerware said...

Great info. Happy new year to you and your readers! Fingers crossed for a prosperous 2011!