Local Authority: Upper Crust
A local coffeehouse maven takes her offerings up a notch with High 5 Pies
By Seattle Mag December 31, 1969
Category: Eat + Drink Articles
Do you remember the first pie you ever ate?
My grandpa makes these amazing fruit tarts, and my grandmother makes amazing pie. They used to live on Bainbridge Island [and] we would go over there as kids and pick blackberries with my grandma and make blackberry pie.
How did you come up with the idea for handheld pies?
Everybody, even if they hate to admit it, is attracted to those Hostess pies or the apple pie at McDonald’s. We wanted to do something that was just as easy to eat, but with all natural ingredients and made from scratch.
What pies are you planning for spring?
We’re doing a lot with cherries. I’m leaning toward a raspberry, lemon and mint pie. Or a raspberry, lemon, ginger. Or, blueberry. And some creative peach recipes!
What pie pairs best with these coffee drinks?
Americano: An apple crumb; that’s classic Americana—pie and coffee.
Soy latte: This is a Pacific Northwest drink, so I would pair it with my Oregon berry mix pie.
Chai tea: Our winter seasonal, which is our pear/cranberry/ginger. Our chai at Fuel has some ginger in it…so they bring the flavors out of each other.
Cappuccino: Lemon meringue. If you like the foam of a cappuccino you would like the light fluffiness of the meringue.
Have you concocted any unusual pies?
I am really excited about our pies in little jars (the shape and size of a cupcake), called “Weekenders,” featured Friday through Monday. You can buy them frozen and bake whenever you want—your own little pie for one.
What’s your pie-making process?
Although we use pretty simple ingredients, it’s challenging. There are a lot of little nuances. Each filling has its own personality that you have to get to know and learn how to work with. You have to ask yourself, are we dealing with the pears today or the berries? What are they like? We have to meet them all over again.
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