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The dish: Double Crust Apple Pie
The epic pies at Chainsaw are masterminded by Karla Subero Pittol, the former pastry chef at Here’s Looking at You—where we heard some diners visited solely for her bar pies. With no startup cash, Pittol turned her garage into a full-fledged bar/restaurant concept a few years ago—and Chainsaw’s baked goods have since achieved near-mythical fame. Her fruit pie changes based on what’s in season, but you can always count on it being loaded with sun-sweet farmers market produce that she’s harnessed to reach its full flavor potential. Premium ingredients are key to Pittol’s perfect pies. Her dough, which won Best Crust at KCRW’s annual Pie Contest, is made with top-grade butter—like Kerrygold (which she says yields the crispiest texture), Clover, or Strauss. Perfect for the holidays, the Double Crust Apple Pie adds dates and a sprinkling of verjus in addition to farmers market apples and cinnamon, all double-wrapped in that award-winning crust. True to Pittol’s M.O., her homemade whipped cream is far from an afterthought; served on the side, this delightful dollop melds heavy cream, Strauss yogurt, brown sugar, and Salvadoran crema for a little tang and a lot of body.
How to order: Order online for pickup on November 22 and 23.

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