Team Inlander Plates On Their Top Three Local Apple Pie Picks, Plus Where Else To Find Pies This Season | Food News | Spokane | The interior of the Pacific Northwest

Click to enlarge Team Inlander Prepares Their Top Three Local Apple Pie Picks, Plus Where Else To Find Pies This Season

Young Kwak photo

A slice of apple pie from Conley’s Place restaurant.

meIn the summer we encourage for “baseball, hot dogs, and apple pie,” but as the weather turns colder, it’s all about the pie. Cake and coffee. Cake and whiskey. Cake and ice cream. Or simply cake, which by definition is a baked dish of sweet or savory ingredients covered and topped with dough, as compared to its European cousin, the single-layer cake.

While pie variations abound, apples are one of the most popular fillings, so after compiling a list of local places that offer whole pies (both in-stock and available to order in advance), we bought several for inland editorial team to test and classify.

Using a scale of 1 to 5 from least to greatest, the criteria was simple (and admittedly unscientific): presentation, pie crust, pie filling, and an overall score. With a total of 140 points up for grabs, here are our top three apple-with-apple (pie) picks.

LIL’PUNKIN PIE CO.
7790 N. Atlas Rd., Coeur d’Alene, 208-762-3289; prairiehomefarm.com
what we have: Classic Apple ($24)
Score: 96.5 / 140

Pumpkin might be this northern Idaho company’s claim to fame, but Lil’ Punkin Pie Co. founder and baker Linda Swenson offers 24 standard and seasonal pies, from assorted berries, rhubarb and pecans to salty pear. and minced meat without meat. Much of the fruit Swenson uses in her pies comes from the Prairie Home Farm, which she and her husband Dave founded in 2015. Since then, Swenson has made the farm a popular destination for October farm tours and U-pumpkins. pick, and to offer year-round pies from their on-site bakery.

Both his classic apple pie and his Dutch apple pie, the latter with crumble topping, feature Red Delicious and Granny Smith apples from Wenatchee, where Swenson grew up.

“I think tart, crunchy, sweet, and smooth is essential” in the filling, she says.

Interested in learning Swenson’s secrets to a perfect cake? Consider their monthly Farm Pie School Classes ($35/person).

INSIDE THOUGHTSNews crew member Samantha Wohlfeil described the filling as “a sweet and sour apple pie delight,” while co-worker Daniel Walters picked it as his second favorite of the pies we tried.

CONLEY’S PLACE RESTAURANT
12622 E. Sprague Ave., Spokane Valley, 509-924-5411, conleysplacerestaurant.com
what we have: Classic Apple ($18)
Score:99 / 140

Cake for breakfast? Of course. Lunch? Yes. Anytime you’re hungry for pie, visit Conley’s, which has 22 standard and seasonal versions in its pie case every day. Add a slice of pie to your meal ($6), take the pie home, or order flavors online like Almond Joy Cream Pie, Pecan Pie, Cherry Pie, and sugar-free variations of select fruitcakes.

The pies are made daily at Conley’s Pioneer Pies bakery, which co-owner Jennifer Conley has run since 1992, when she and her husband Ed bought the business and incorporated it into Conley’s Place restaurant. Since then, Conley’s has been a destination for Irish food and comfort food, from eggs Benedict for breakfast to fish and chips for lunch and grilled pork chops for dinner.

Two full-time bakers keep busy making about 200 or more cakes a week, says manager Linda Kartz, who is a fan of the chocolate peanut butter cake.

“It’s a big process,” he adds, “but we love it.”

INSIDE THOUGHTS: Conley’s cake was a favorite of Listings editor Madison Pearson, the “perfect combination of sweet and tart, sticky and syrupy…so good!” Arts and Culture editor Chey Scott commented that it had a “lovely, flaky, very rich crust with that salty buttery flavor.”


DID SOMEONE SAY FOOT?
The following locations have whole pies available on site or for order and pickup. Call or go online to confirm pricing and availability.


BEANS AND CAKE
208-930-4065, beanandpie.com
BILLIE’S DINER
509-244-0197, billiesdiner.com
BIRDIE CAKE
509-244-0197, billiesdiner.com
BEATING BLESSED
509-242-3189, blissfulwhisk.com
the campers
About 700 people lived at Camp Hope over the summer, but the total number is now closer to 450. Many campers say they would rather live at Camp Hope than in one of the city’s shelters.
BREAÜXDOO BAKERY
509-290-6389, www.breauxdoobakery.com
CHAP’S BAKERY AND DINING ROOM
509-624-4182, chapsgirl.com
SARA’S DESSERTS
509-922-6039, dessertsbysara.com
EUROPA RESTAURANT AND BAKERY
509-455-4051, europaspokane.com
FRESH TODAY CATERING + BAKERY
509-904-9772, freshtodaycatering.com
GOOSE HOUSE BAKERY
goosehousebakery.com
THE GRAIN BED
509-241-3853, thegrainshed.coop
IDAHO FARM BAKERY
509-540-7036, idaho-farmhouse-bakery.business.site
KATIE’S CAKE
208-596-3198, facebook.com/kts.bakehouse
KOSELIG KITCHEN
[email protected], koseligkitchen.com
PASTRY MADE WITH LOVE
509-919-0041, www.mwlbakery.com
miFLAVOR MODERN FRENCH BAKERY
509-315-4516, myflavour.com
MILLER’S FIELD SHOP
208-263-9446, millerscountrystoresandpoint.com
MOTHER BEAR BAKERY
509-818-0127, motherbearsbakery.square.site
OLIVE’S PIE BARN
208-800-5684, olivespastries.com
PASTRY AND MORE
208-667-3808, pastryandmore.com>
PATTI CAKES
509-220-7640, pattispies.com
STANDING CABIN
208-265-2208, Facebook: Pie Hut
THE VILLAGE BAKERY
208-770-8733, thevillagebakerycda.com

CRABBY MOURNING BAKERY
Spokane (pop-up), 509-953-3627; crabmorningbakery.com
what we have: Dutch apple ($30)
Score: 124 / 140

Crabby Mourning Bakery is one of many pop-up shops working the farmers’ market and event circuit with their sights set on one day in a physical location. Although its owners, Gina Mourning and Becky Crabb, have been best friends since first grade, the Spokane-based bakery is only a few months old. Both women have day jobs (Mourning in sales and Crabb as customer success manager), but they recently launched the business that reflects their shared friendship and sense of faith.

“Before I bake every morning, I pray,” says Mourning, who agrees with Crabb that love is the secret to good cake.

Crabby Mourning is sharing that love and her baked goods, donating cookies to Vanessa Behan’s Crisis Nursery, for example, or cakes to local nurses working on Thanksgiving.

Making a pie is laborious and time consuming, admits Mourning, who uses a decades-old contraption that peels, cores and slices apples to a uniform thickness. She adds lemon to keep them from browning and lets them sit for an hour before placing them in the prepared shell. This, she says, in addition to letting the cooked cake sit for a full 12 hours, is essential to her process.

INSIDE THOUGHTS: Music and Screen Editor Seth Sommerfeld noted how good the cake smelled, and liked the “great crumble topping” and the thin apple slices that were “super sweet in a good way.” Editor Nick Deshais also liked the level of sweetness in the filling, as well as the crunchiness of the apples for a pie that he gave a perfect score. News reporter Nate Sanford reported that “it looks like this cake has something important to say.”

Yes, he says: “I’m delicious!” ♦

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