Sactown's 7 Days of Pie

If you're looking for just the right dessert to take to your holiday gathering, share with the office or just enjoy at home, we have you covered. Sactown's 7 Days of Pie dishes out highlights from the region's seasonal baked bounty, from pumpkin to pecan to fruit and beyond. Dig in!

Day 1: Tower Café's lemon raspberry meringue pie
Tower Café pastry chefs Louise Maestretti and Lori Allen say they were inspired to create this pie as a tart and tangy complement to traditional fall desserts. The scratch-made pâte sucrée—a dense, cookie-like crust rich with egg yolks and a touch of sugar—balances out both the airy topping and the zip of the lemon-and-raspberry purée filling. Read more

 

Day 2: Karen's Bakery and Café's spiked pecan pie
Baked atop a flaky homemade crust, this pie draws its flavor from a potent blend of local, seasonal ingredients like pecans (sourced from Napa Nuts) and oranges (from West Sacramento’s Del Rio Botanical)—as well as raisins and bourbon, which offer a bold alternative to the classic pecan pie. Read more

 

Day 3: Selland's Market-Cafe's pumpkin pie
For the last three years, executive pastry chef Kristine Bertram has been baking the ultimate pumpkin pie to top off the Thanksgiving menu at Selland’s. Using a 100 percent natural pumpkin puree, classic ingredients like cloves, ginger and cinnamon and a crust devised in-house by chef-owner Randall Selland, Bertram creates a pie that’s so perfect, it’s almost hard to believe it’s handmade. Read more

 

Day 4: Apple buttermilk pie from Abel’s Apple Acres and olallieberry pie from Sweetie Pie’s
Abel's apple buttermilk pie—made with freshly picked apples from owner Evelyn Abel’s orchard in Apple Hill—is taken up a notch with the addition of a rich, tangy buttermilk custard (made with fresh butter cream and a secret blend of fall spices) poured over a mountain of crisp apple slices. And Sweetie Pie's specialty is so popular that baker Margaret Poppelreiter says she makes three times as many olallieberry pies than any of the restaurant’s other varieties. Read more

 

Day 5: Harvest brew pie from An Honest Pie, apple pie from Ikedas, and gluten-free pumpkin pie from Flour Garden
An Honest Pie—the Grass Valley-based bakery on wheels showcased in the 2014 edition of Sactown’s Best of the City issue—adds fresh pumpkin purée to its personal-size buttermilk mini pie for a fall twist on its decadent signature offering. Biting into the pie is like eating a sweet crème brûlée, thanks to owner Brenda Janssen’s famous lush buttermilk custard (made from scratch each morning with fresh buttermilk), while a sturdy yet flaky crust helps contain the gooey goodness and prevent messy fingers. Read more

 

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Day 6: Pear fladen from Freeport Bakery
Chef-owner Walter Goetzler interweaves his German roots and California produce in this seasonal pie that features a crust covered with a layer of almond paste and a mixture of cream, dark raisins, brown sugar, cinnamon, clove, cardamom and ginger. Of course, the real stars of this pie are the pears—picked from Boa Vista Orchards in Apple Hill just in time for the holidays. Read more

 

Day 7: Banana cream pie from Frank Fat's
After 75 years downtown, the iconic restaurant makes its famed banana cream pie from scratch daily, using virtually the same recipe conceived by founder Frank Fat and his original chef in the 1940s.  Read more