Pie Five | About

A Local Pie Shop

A small pie shop, owned and operated by brother and sister, John and Jane Smith. Originally just an idea that stemmed from eating their grandmother’s homemade pies, is now a regular visited and sought-out shop. Staying true to their roots and carrying their grandmother’s recipes with them.

John: Pie is in our blood, ever since our grandmother introduced pies to our family supper diet, we couldn't get enough. Soon after, she was driving twenty minutes every week to bring us a couple pies to get us through school. We ate like kings (and queens) and this was a huge inspiration towards Pie Five; we wanted to share our royalty status with the world!

Jane: I've got a sweet tooth, and I don't think it'll ever go away! Even my dentist can't get enough of our pies (she recommends the cherry pie!) Working with my brother on this dream of ours has resulted in something quite spectacular. We have created a community around pies, and we have a steady stream of regular customers who just can't get enough! Come drop by and experience pie like never before!

John Smith

The Brawns of the Operation

The eldest of the two siblings, John has always been a wiz in the kitchen, following his grandmas very steps. He’s been baking for the greater half of his life.

Jane Smith

The Brains of the Operation

Always hungry for success and great with business, Jane was the one who brought the idea of opening up a pie shop to John.

Try it Yourself

Are you interested in making your own pie, well you can now! Follow the video above, take note of the ingredients below, and follow all of the preperations. Then you will be on your way to producing pie like us, but don't forget to still come by and visit.

Preperation

Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas. Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary. Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!

A Local Pie Shop

John Smith

The Brawns of the Operation

Jane Smith

The Brains of the Operation

Try it Yourself