As far as the pie can see


Fall brings about many welcome treats from cooler temperatures to multicolor leaves, but for foodies, ’tis the season for heart (and tummy) warming pies, cobblers, crisps and crumbles. San Diego’s talented range of chefs and pastry wizards give locals exactly what their taste buds desire with autumnal ingredients like apples, pears, pecans, and pumpkin.

Here are a selection of warm goodies to try this season, along with a recipe to try at home.

Whisknladle: Topping the list of delectable holiday offerings is an eye-catching Pecan Carrot Pie served with Rittenhouse rye gelato and bourbon candied pecans. On the fall menu at $10.

1044 Wall St., La Jolla, 858.5517575,

Provisional Kitchen Cafe & Mercantile: Through Nov. 30, pie lovers can order mouthwatering options (available in 4-inch and 9-inch sizes) including a unique pumpkin meringue or a perfectly crumbly Dutch apple. Orders must be placed 48 hours in advance.

425 Fifth Ave., downtown, 619.738.7300,

Mille Fleurs: New pastry chef Kim Tran dishes up a warm stone fruit and blackberry crisp with crème fraîche ice cream. (A crisp traditionally incorporates oats, brown sugar, butter, flour, cinnamon and nutmeg.)

6009 Paseo Delicias, Rancho Santa Fe, 858.756.3085,

Rancho Bernardo Inn: Executive pastry chef Margaret Nolan Carvallo brings classic fall flavors to the table with an assortment of pies including chocolate bourbon pecan with chocolate shavings, Dutch apple with caramel crunch topping, and a traditional pumpkin with seasonal creme. Dietary restrictions? No problem, special requests can be made.

17550 Bernardo Oaks Dr., Rancho Bernardo, 855.574.5356 (pies must be pre-ordered at this number),

Leroy’s Kitchen + Lounge: Whiskey lovers line up for this flavorful individual pecan pie, with Buffalo Trace bourbon caramel sauce and crème fraîche chantilly. For holiday baking tips from Blue Bridge Hospitality corporate pastry chef Lori Sauer, go here.

1015 Orange Ave., Coronado, 619.437.6087,

JRDN: No fork needed here for this flavorful apple-almond hand pie made with almond frangipane, hidden rose apple butter, and served with brown butter ice cream. A spoon, on the other hand, may be helpful.

723 Felspar St., Pacific Beach, 858.270.2323,

Union Kitchen & Tap: Cobbler fans can head in for the peach-berry cobbler with a Southern-style buttermilk biscuit crust and vanilla bean gelato.

333 Fifth Ave., downtown, 619.795.9463,

Wood Ranch BBQ & Grill: Go down-home classic in Mission Valley for Mom’s Deep Dish peach cobbler with brown sugar, cinnamon, and vanilla ice cream.

7510 Hazard Center Dr. #215, Mission Valley, 619.764.4411,

The Deck at Moonshine Flats: Grab your friends for a pie tasting with perfectly portioned single-serving pies. Fall flavors include sweet potato with candied pecans and whipped cream and apple pie crumble.

335 Sixth Ave., downtown, 619.255.7625,

DIY pie

Ready to make your own special dessert this holiday? Try this easy galette (a French version similar to a pie) from Barons Market:

Cinnamon Butter Pear Galette

Serves 6-8

1 9-inch Immaculate Baking Company Ready-to-Bake Pie Crust

2 bosc pears, peeled and thinly sliced

2 tablespoons butter

1 teaspoon cinnamon

1 teaspoon brown sugar

¼ cup Braswell’s Fig Preserves

1 teaspoon water

1 egg, beaten

1 tablespoon rolled oats

2 teaspoons turbinado sugar

4 cups Panna Cotta Gelato, for serving


Preheat oven to 400°F. Thaw pie crust according to package instructions. Heat fig preserves until warm and strain out seeds through a fine mesh strainer into a small bowl. Add a teaspoon of water to preserves and mix well. Set aside. Microwave butter in a small bowl until melted. Add in cinnamon and brown sugar and stir until well combined. Set aside.

Line a baking sheet with parchment paper. Roll out prepared pie crust. Brush crust with cinnamon butter. Arrange pear slices in desired pattern on crust, leaving a 1½” border around the edge. Gently fold the edge of the crust over the pears to create a rustic galette. Brush the crust with egg and sprinkle evenly with turbinado sugar and rolled oats.

Bake galette for 25 minutes, or until crust is golden and pears are tender. Remove from oven and brush pears with fig preserves. Lift the whole sheet of parchment paper and transfer galette to a wire rack to cool, leaving parchment underneath it. Let cool slightly and serve with a scoop of gelato.