Pie in the Sky

Community servings logo

We are proudly baking pies for the twentieth consecutive year in support of Community Servings’ annual fund raiser Pie in the Sky.  Every year since EVOO opened in 1998, we bake 25 to 30 pies, for pick-up a couple of days before Thanksgiving. Many of the areas best restaurants, bakeries and caterers bake a total of 2500 pies to support Community Servings.


Fredy getting ready to par-bake some of the pie shells

Each pie costs $30, which provides a week’s worth of nutritious home-delivered meals to a Community Servings’ client and a tasty Thanksgiving treat to the buyer.


Follow this link to find to buy a pie.  https://pieinthesky.org/buyflow/cart.cfm


EVOO’s Sweet Potato Pie Recipe


1 each      pre-baked Pie Shell

¼ cup      Dark Brown Sugar

2 cups      Sweet Potato Purée

(from 3-4 baked sweet potatoes)

2 TB        Unsalted Butter

3 TB        Bourbon

1 TB        Molasses

3 each      Eggs

2 each      Egg Yolks

1 cup       granulated Sugar

½ ts         ground Nutmeg

¼ ts         Salt

1 ts          Vanilla Extract

2/3 cup    Milk



Find your favorite pie shell recipe make and pre-bake it.  Evenly spread the brown sugar inside the pie shell.

Pre-heat oven to 350 degrees.

Bake the sweet potatoes until cooked, while they are still hot, scoop out the pulp, measure out 2 packed cups. Place the sweet potato pulp in the bowl of a food processor and add the butter, pulse until butter is melted and sweet potatoes are a smooth puree. Add the remaining ingredients, pulse until smooth. Pour the sweet potato mixture into the prepared pie shell. Bake until set 45 minutes – 1 hour, until set.

Cool at room temperature for 2 hours and serve with top quality apple butter and lots of whipped cream.



Seasonal Fruit Crisp

Blackberry - nectarine crisp with corn crisp

Blackberry – Nectarine Crisp with Sweet Corn Ice Cream

At EVOO we almost always have a fruit crisp on our menu.  Starting in the spring with raspberries usually paired with rhubarb, moving into strawberries, blackberries, cultivated blueberries and then my favorite wild blueberries.  Peaches and nectarines are often in the summer mix of crisps sometimes mixed with berries and at times mixed with basil from our rooftop garden.  Going into autumn we like to make pear filled crisps, some years it’s just pears flavored with a little brandy, as is on our current menu; recipe is below.  Other years we pair the pears with dry fruit such as raisins, currants and / or dry cranberries.  Later into the fall and through the winter we are able to get apples cellared at local farms for use in our apple crisp.

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The recipes for all of the crisps are quite similar; fruit mixed with some sugar and flavors topped with an oatmeal – nut topping, baked and served with our in-house made ice cream.  The ice cream flavors depend on which fruit is filling the crisp.  The berry and stone fruit crisps often get creamy, yet mild flavored ice creams such as vanilla, sour cream, buttermilk or even sweet corn.  The pear crisp that is on our current menu is topped with ginger – brown sugar ice cream and our apple crisp is almost always paired with salted caramel ice cream.



Pear Crisp with Ginger – Brown Sugar Ice Cream

EVOO’s Pear Crisp



¾ cup         Granulated Sugar

¾ cup         Light Brown Sugar

¾ lb           ½” cubed Butter

1½ ts           Vanilla Extract

1½ ts           ground Cinnamon

½ ts            Kosher Salt

3 cups        All Purpose flour

¾ cups       Rolled Oats

1½ cups     toasted slivered Almonds


5 cups        peeled, cored, large diced Pears

1 TB           Brandy

2 TB           Lemon Juice

1 ts             Vanilla Extract

1 ts             Ground Cinnamon

1 ts             fresh ground Nutmeg

1/3 cup      Granulated Sugar

1/2 ts                   Kosher Salt

3 TB           Corn Starch

1/8th lb       1/4″ diced Butter




In the bowl of a stand mixer with the paddle attachment combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredients and mix until just combined.


In a large bowl combine all of the ingredients.


Pre-heat oven to 310 degrees. Fill individual portion sized ceramic ramekins with the filling. Place filled ramekins on a sheet pan. Top each ramekin with 1/3 cup of topping. Bake for 25 minutes. Top each crisp with an additional 3TB of topping and bake for an additional 25 minutes. The filling should be bubbling over the sides and the topping nicely browned. Let cool a bit and serve with ice cream.