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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Spotlight: Pietisserie Oakland

March 22, 2016

Spotlight: Pietisserie Oakland

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Pi(e) Day may have been last week, but the day is really a reminder for how much we love pie and how much more of it we should be eating. And what better way to eat it than at a place aptly named Pietisserie?!

Located right next to Lake Merritt in Oakland, Pietisserie is the brainchild of Jaynelle St. Jean. She began by giving away slices of her creations to neighbors by her mother’s home, soon after launching the store to continue to bringing customers sweetness at scale.

While I love the classics, to me, the pies that stand out at Pietisserie are the unique flavor combinations—raspberry in a chocolate crust, yam ginger, and grapefruit custard to name a few. There are savory pies as well, and for your weekend endeavors brunch pies.

If you hadn’t noticed with my last recipe post, I’m pretty addicted to cardamom, so one of my favorites at Pietisserie is the Spiced Apple Pie with Cardamom-Oat Crumble. Even better, Jaynelle graciously gave me the recipe to share!

If any of you make the recipe, share your photos and tag @shikhalamode and @pietisserie. Happy Wednesday!


Pietisserie
1605 2nd Avenue

Oakland, CA 94606
(510) 859-7437
Open Tues-Fri 3-8pm
Sat 10am-8pm
Sun 10am-6pm

Spiced Apple Pie with Cardamom-Oat Crumble

Created by Shikha on March 22, 2016

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  • Prep Time: 45m
  • Cook Time: 55m
  • Total Time: 1h 30m
  • Serves: 12
  • Yield: 1 pie

Ingredients

For crust:

  • 2 ounces unsalted butter
  • 2 tablespoons fresh ginger juice or 1 tablespoon freshly grated ginger
  • 1 cup brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup oats
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1 1/2 pounds Granny Smith apples, peeled and sliced (about 5 apples)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 ounces cold butter, cut into 5 pieces

For filling:

    For crumble:

      Instructions

      For crust:

      1. Blend the flour and salt in a large bowl. Grate in half of the butter using a cheese grater, and then toss together with 2 forks so the butter coats the flour. Repeat with the remaining butter. Sprinkle half of the ice water over and stir with a fork. Press the dough together using your hands and set to the side any parts that form a ball. Repeat, adding the remaining water to the dry sections of the butter and flour mixture. Add just enough water so that the dough comes together when pressed firmly.
      2. Form the dough into a ball. Flatten into a disk and wrap with plastic wrap. Chill in the fridge for 30 minutes.
      3. Dust a work surface, the dough and a rolling pin lightly with flour. Begin rolling and take care to release the dough from the surface a few times by picking it up and turning it over, applying a light dust of flour each time. Roll the dough to 1/8-inch thick. Place into a pie dish and fold the edges under to create the edge of the crust.

      For filling:

      1. Preheat the oven to 400 degrees F.
      2. Combine the sugar, flour, brown sugar, cinnamon, nutmeg, cloves and salt. Toss in the apples to coat.
      3. Melt the butter with the ginger juice and 2 tablespoons water in a pot. Add the coated apples and simmer until the apples soften, taking care not to let the sugars burn, 5 minutes.
      4. Fill the pie shell with the apples. Bake for 40 minutes.

      For crumble:

      1. While the pie is baking, combine the sugar, flour, 1/4 cup of the oats, the cardamom, cinnamon and salt in a food processor. Add the butter and pulse until the mixture is crumbly and not dry. Transfer to a bowl and stir in the remaining oats.
      2. Remove the pie from the oven. Turn the temperature down to 350 degrees F. Sprinkle the topping over the pie, and then continue baking until the crumble browns and crisps, about 10 minutes.
      3. The longer the pie cools, the easier it will be to slice.
      • Print

      Filed Under: Uncategorized Tagged With: Dessert, Oakland, Pie, Pietisserie, Recipe, Restaurant

      Reader Interactions

      Comments

      1. Erika Kwee says

        March 23, 2016 at 9:09 am

        Omgggggg def making a stop here next time I’m home!!!!!!!

        Reply
        • Shikha says

          April 7, 2016 at 4:18 pm

          DO IT!

          Reply
      2. Lee says

        April 9, 2016 at 3:25 pm

        I had the lemon dream pie. At least that’s my name for it! Just lovely.

        Reply
        • Shikha says

          April 9, 2016 at 4:38 pm

          Haha that’s a great name for it. Good right?

          Reply

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      About

      Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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