The Magnolia neighborhood has recently become Pie City. A few months ago, Kate McDermott launched the Art of the Pie baking classes, hosted in her Magnolia kitchen -- the class size is limited to 3, so every person in the class eats well gets a lot of personal attention. Here's the schedule, and she also holds classes on request. Kate's going to be featured teaching Ruth Reichl how to make pie in an upcoming episode of Diary of a Foodie, and most of the food writers in town already speak rapturously about her pies given her and husband Jon Rowley's generosity with their talents. In fact, the Weekly took a picture of Jon with one of their apple pies a couple years ago, and then we were lucky enough to eat it. Kate just informed me she has one more opening for her peach pie class this Thursday (the fruit comes from the astounding Frog Hollow Farms). If you want in, email now or call 612-2761.
For those of you more interested in pie on demand, Seattle Pie opened a few weeks ago at 3111 McGraw St. The corner cafe serves a few salads, sandwiches, quiches, and Swedish pancakes for anyone unwilling to admit that pie alone makes for an awesome breakfast. Baker Alyssa Lewis told me when I came in for the pie-only lunch pictured at left that she earned her skills baking for the Snohomish Pie Company for many years. At any one time, she stocks the glass case at the counter with a dozen or so fresh pies. Having tested the cherry, the banana cream, and the peach-raspberry -- yeah, I've been back a couple of times so far -- I'd say that the double crust gets a teensy bit thick where she crimps the two layers together, but I come from a single-crust clan, and both the full-flake crust and ripe, not-too-sweet fruit fillings were excellent. West Seattle's Shoofly has some serious competition.