9th Annual NINE DAYS OF PIE coming soon!

This is gonna be big, really big!!

This is the 9th year of the Nine Days Of Pie! It will be the second year in Portland, and it will include release of the long awaited Nine Days Of Pie cookbook. It all starts on November 1st and goes through the 9th. Last year I made more than 50 pies – a new record for me! This year? Who knows!

Last year’s version was insane for me, as we were in the middle of moving from Astoria to Portland, and I was working out of boxes and missing all kinds of things that were still between locations. In fact, I still need to post quite a few of last year’s recipes, so I will start to work on that asap, and hopefully be fully caught up before the big event occurs.

I am still looking for host locations, so if you are interested in hosting a free pie party in your community, please contact me at amy_bugbee [at] yahoo.com.

The whole purpose of the Nine Days Of Pie is to bring people together and build community, it’s about finding common ground with those we don’t know or maybe see more differences than commonalities with.

It is also began as a defense measure to let people on the oregon coast meet Shane and I, and see us as human beings. It was an attempt to avoid a repeat of the events that happened to us in Northern Minnesota and still affect our psyche’s today.

I would like to extend my deep thanks to all of the locations that hosted us last year, and everyone who attended, and those amazing people that brought pies and other goodies. THANK YOU!

Ginger Peach Pie

This was made up on the fly when I was gifted large crystal sugar loaded with ginger by Rick from Astoria Coffee & Tea Company overrun 37th street. He sells candied ginger and over time lots of the sugar falls off and collects on the bottom of the jar. He gave me about a half a cup of it, so this pie is total cheating!

  • 6 – 8 ripe peaches
  • 2 T. corn starch
  • 1/2 c. candied ginger sugar
  • 2 T. lemon juice
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 T. butter
  • double size pie crust


Prepare pie crust, and line pie pan. Roll out crust for top.

Slice peaches into a large bowl.

In a small bowl, mix sugar, cinnamon, and corn starch. pour over fruit, add lemon juice and vanilla and toss until coated.

Pour peaches into pie pan. Dot with butter.

Cover with second crust and seal and flute edges. Cut slits in top.

Brush with milk or egg wash (optional)

Bake in a 375 degree oven for 45 minutes or until crust is golden and filling is bubbling. Remove from oven and cool before serving.