Food Diaries: The Pie Commission

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista

“Gourmet-style handheld savoury pies born and baked in Toronto.”

Place: The Pie Commission
Location: 935 The Queensway (Entrance at rear – located off Queen Elizabeth Blvd), Toronto, Ontario, M8Z 1P3
Phone: 416-848-7427
Hours: Monday-Thursday: 11am – 7pm, Friday 11am – 8pm, Saturday: 11am – 6pm

5” individual round pies are made from scratch in-house, using natural ingredients – premium cuts of Canadian meat, the freshest produce and homemade beef, chicken and vegetable stock all placed in an all butter crust. Pies can also be purchased hot (to eat now) or frozen (to eat later) at a later time.

When I drove up to the Pie Commission, I was expecting a smaller store footprint as the directions were at the rear, but I was pleasantly surprised. It was also very bust and the 7 or so parking spaces were full and customers were parking across the street in a factory’s side lot. (This is a good sign to me)

Before entering I read the menus outside. The standard menu includes: Braised Beef Rib Pie, Beef ‘n Beer Pie, Butter Chicken Pie, Chicken Cheddar Bacon Mash Pie and Veg-ilicious Pie (Vegetarian). Also visited there was a seasonal menu that consisted of: Hog Squash, Lobster + Shrimp, Caplansky “Reuben” Pie and Marky + Sparky’s Pulled Pork and Jerk Chicken. I believe the Caplansky’s is named after Caplansky’s Delicatessen & Marky + Sparky’s Smokehouse. I’m not sure if they use their meat or the pies are just inspired by them, but I loved the Toronto reference and keeping it local. It gives me the feeling there is a sense of community within the food industry.

I selected the Chicken Cheddar Bacon Mash Pie – Chicken along with cheesy bacon mashed potato in the pie and for Mr. C. I got him the Pulled Pork BBQ from their seasonal menu. We split everything so we could get a good sampling of their offerings. I also served the pies with a side of organic baby romaine, grape tomatoes and green onion with lemon poppy-seed dressing to give us a balanced meal.

The crust for these pies were to die for, they were buttery and so flaky. I found that I couldn’t taste the bacon in the Chicken Cheddar Bacon Mash, but that didn’t make me dislike the pie in any way. It was so so good and the cheese added creaminess to the mashed potatoes. The Marky + Sparky’s Pulled Pork was saucier that I expected and I welcomed that, as I love anything with a sauce. I found this pie was much denser as it was packed with a lot of pulled pork.

For dessert we split a Lemon, Lime Orange Chess Pie. It tasted like pie I have made before, but it was still delicious. A chess pie is a simple pie with a crust and filling made from, eggs, butter, sugar and vanilla and was originally an English pie said the cashier.

Sides on the menu included fresh hand cut fries, gravy, chipotle lime mayo, mixed green salad, coleslaw along with the soup of the day, and desserts like pies, fresh fruit crumbles and cookies and a selection of canned or bottle drinks.

The 3 items came to $25.36 – not the cheapest considering the size of the pie, but quality ingredients go into the pies and it was so filling I couldn’t eat my slice of pie and had to wait until the next day. I would definitely visit them again.

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista


Pumpkin Whoopie Pies

Pumpkin Whoopie Pies - Candy Coated Culinista

Pumpkin Whoopie Pies – Candy Coated Culinista

It’s October and I want some Halloween themed treats. I made these last year for my co-workers at both jobs.

From Whoopie Pies

Yield/Serving: 12
Difficulty level is: Medium

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup light brown sugar
• ½ cup sunflower oil
• 1 large egg, beaten
• 1 tsp vanilla extract
• ½ cup canned pumpkin puree
• 1 cup cream cheese
• 4 tbsp unsalted butter, softened
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¾ cup confectioners’ sugar, sifted

1. Preheat the oven to 350°F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
2. Place the sugar and oil in a large bowl and beat with an electric mixer for 1 minute. Beat in the egg and vanilla extract then the pumpkin puree. Stir in the sifted flour mixture and beat until thoroughly incorporated.
3. Spoon or pipe 24 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake one sheet at a time, in the preheated oven for 8-10 minutes until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.
4. For the filling, place the cream cheese and butter in a bowl and beat together until well blended. Beat in the maple syrup, cinnamon, and confectioners’ sugar until smooth.
5. To assemble, pipe or spread the filling over the flat side of half the cakes. Top with the remaining cakes.

• Added sprinkles to one side orange & black
• Line with parchment paper if not using whoopee pie pans or bottom will burn.

Please Enjoy

Demographic and palate were key. I found these to be less of a hit at my part-time job where it’s 20 something’s; meanwhile at my full time job these where a hit. Maybe it’s an age thing who knows; but nonetheless the decoration and the time and effort were appreciated. This is when I decided I need a way to C.C. up pumpkins.

My thoughts
I found it hard for the center to get cooked through thoroughly. By the time the middle was cooked the bottom was burnt and I had to trim the bottoms.

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