Sac Pie by Night


You may or may not know the newest, Sacramento area gal on the block.  She is a working professional who enjoys making, eating, photographing, throwing, blogging, drawing, inventing, documenting, critiquing and discussing pie.  She started her blog, SacPie late last year and just had her first SacPie Night

I’ve known Kathy for about three years but didn’t know all this existed under the surface.  At pie night, I was able to taste not only her creations but those of other pie lovers too.  There was classic pie, cream pie, fruit pie including a gluten-free apple pie, nut pie, pot pie, a galette, samosas, quiche,


fritata and more.  It was nice to have the savory pie options – when someone says pie, sweet naturally comes to mind but there are lots of non-sweet versions too.

While I enjoyed most everything, the sweet pie standout of the evening was Kathy’s beautiful Linzer Torte.  She’s graciously shared her recipe, passed down by her grandmother.


Making pie is great anytime but what better opportunity then on a cold, rainy day, and we have plenty of them coming up over the next week so give it a try.  And wonder over to check out SacPie too, pie lover or not.  Kathy will be delighted to hear from you!

Linzer Torte


1 cup (2 sticks) softened butter
1 2/3 cups flour
½ cup sugar
½ cup almond meal or finely ground almonds
½ cup breadcrumbs
2 teaspoons cinnamon
1 teaspoon ground cloves
Zest of ½ and orange and lemon
1 tablespoon rum
1 egg, beaten
¼ teaspoon salt


1 cup raspberry preserves
1 egg, lightly beaten (for glaze)


Combine all dough ingredients in a mixer on low speed, blending until smooth.  Refrigerate the dough, wrapped in waxed paper, for at least one hour.

Roll out the dough on floured waxed paper, quickly, to about ½-inch thickness.

Line a 9-inch buttered cake or tart pan with ¾ of the dough, so the sides are ¾-inch high.

Fill the center with preserves.  Decorate the top of the tart with the remaining dough.  Brush the top of the crust with egg.

Bake at 350˚F for one hour.

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