Pie Is Messy: Recipes from the Pie Hole

The Pie Hole bakery in Los Angeles has its origins in the family recipes of chef/owner Grasley. She learned her craft from her Grandma Moe, and after retiring as a nurse, Grasley moved to LA and opened the bakery with her son Matty and his friend Sean Brennan. This title, written with food journalist Willy Blackmore, includes an introduction to Grasley’s family and the narrative of how Pie Hole came to be, along with recommendations for tools and ingredients. The first chapter covers making crusts, and the following chapters offer recipes that are divided by type of pie (fruit, meringue, cream, custard, or nut) and then into “Old School” and “New School” recipes, featuring a range of traditional to more unexpected flavors and beautiful photos of the end results. Included is the Pie Hole’s famous Cereal Killer pie, which has a cereal crust, a filling of cream cheese packed with Fruity Pebbles, and a topping of Froot Loops. Many classic pies are included too, such as Mississippi mud and coconut cream, and there are also a few vegan recipes.