Dahlia Bakery Cookbook/ by Shelley Lance, Cookbook Co Author
This Sugar Pumpkin Pie was baked by Pastry Chef Garrett Melkonian today- yet another recipe developed for the upcoming Dahlia Bakery Cookbook. Though it may look modest and humble in the photo, I think this is the best pumpkin pie that I have ever tasted. The texture is unique for pumpkin pie- rich, but light as a cloud. The flavor is pure and pumpkin-y with delicate, subtle spicing. The crust is perfectly crisp, even on the bottom.
I know you’re tired of hearing about Garrett’s secret techniques, but I can’t help it- the man is a magician. Garrett makes this pumpkin pie in a way I’ve never seen or heard of before, and I’ve baked plenty of pumpkin pies in the past for the restaurants, as well as the couple I bake every year for my personal use at the holidays. This pie is made with a real sugar pie pumpkin, roasted and pureed- but that’s not the secret part. We have to keep the technique a surprise until the book is published.
I love this pie.
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October 5th, 2010 at 3:04 pm
Pumpkin pies, leather coats, scarves & blue jeans mean that Fall is upon us! I can’t wait to have a pie from the bakery!
November 2nd, 2010 at 8:27 am
when is the cookbook coming out??!
June 7th, 2011 at 4:51 pm
Do you have any update or word whenthe book will be available?
June 8th, 2011 at 8:51 am
Not yet. Tom is talking to publishers now.
September 11th, 2011 at 4:18 pm
When will the Dahlia Bakery Cookbook be available for purchase? I am excited to make the Fig Bars. We have been to Seattle 3 times, and we get the Fig Bar every time. It has been 2 years since we were in Seattle, and I still crave the Fig Bar!
Carrie
September 12th, 2011 at 8:58 am
Hi Carrie,
We’ll have an official publication date to announce soon. Unfortunately, though many of the Bakery’s signature cookies are in the new book, the fig bar is not. The fig bar is somewhat tricky to make successfully, and we tried to keep a balance in the book of difficult recipes and more accessible recipes. So sorry to disappoint you.
Shelley
October 13th, 2011 at 9:28 pm
REALLY??? No fig bars in the new cookbook??? Bloody hockey sticks!!!! FYI, unlike Carrie who hasn’t been in for a fig bar in two years, I have brought myself (alone & with visiting guests), made countless referrals to local foodie friends (mainly for BOTH locations of Serious Pie)…all together we must account for at least 2 dozen visits in the last year (bakery AND Serious Pie!!! Also, what’s up with no fig bars avaiable at the westlake location???? Now that I know how easy it is to navigate that part of town, I’d far rather get my pie & bars out there and save the parking fees at Virginia.
AND REALLY, TRICKY??? If you’ve been on a production line with Hamentaschen at Purim, tricky is the last worry you would have!!! If there’s any room to reconsider, sharing your fig bar secret could be transformative. I found Maida Hetters brownie recipe years after she had given up the retail business and I always give her credit for my own out-of-this-world brownie, based on her original!!!
Just some thoughts! You know you’ve got us for life on the pie…we’ll never have the great ovens…
October 15th, 2011 at 1:36 am
Hello Dahlia!
Any chance the abborio rice pudding recipe will make an appearance? If not, is that recipe available anywhere else?
Good luck with the book–I can’t wait!
Debbie
October 17th, 2011 at 1:30 pm
yes, the rice pudding will be in the new book. Fall 2012.
October 17th, 2011 at 1:31 pm
The book will be out Fall 2012