Food and Drink

How Alaska Eats: We only have pies for you

Newsletter #22: Live free, pie hard

A week or so ago, Maya Wilson came to Anchorage and we met at Pho Vietnam and talked about writing pie recipes. I got all into this idea about making a blueberry curd tart and talked a HUGE game. I also totally dared her to make a sweet-potato marshmallow-meringue pie. She was all: challenge, accepted.

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I then flew to New York to celebrate my best friend's birthday. And could not get my ingredient/kitchen/tart pan act sorted. Meanwhile Maya delivered this gorgeous, perfect Thanksgiving pie. Let us now crown her Queen.

Congratulations, Your Pieness.

That's not to say that Kim Sunée didn't bring her pie A-game. She's got a recipe for a super easy caramel pie that slow-cooks condensed milk into silky caramel in the oven. Look how beautiful:

You could also make my foolproof blueberry pie, if you've got bloobs in the freezer. Or this apple pie star of the internet. Or Sunée's famous Key lime pie. Or, enter my personal pie fantasy and make Maya's lemon meringue. (If someone makes this pie for me, I will be bound to them for life.) We've run a picture of this pie before, but I'm pasting it in now because I can't stop thinking about it.


[Read previous newsletters here. Find more Alaska recipes here.]

(Or, maybe you're like a lot of us and you LOVE looking at all these pictures of pie and you really would like to make one. But, if you are being truly honest, it's been a rough couple of weeks and you are exhausted and nothing sounds better than just going out on Thanksgiving and maybe going to a movie afterward. No judgement. Here's a list of places in Anchorage to eat.)

Oh hey: Did you enter our recipe contest yet? You guys have the best recipe ideas and who doesn't want a KitchenAid mixer?

We're still noodling away in the online test kitchen. Join us!  And, if you don't already, support local cooking and local news and subscribe to the paper.

Here's hoping you get to taste a little sliver of all of them.


Julia O'Malley

Anchorage-based Julia O'Malley is a former ADN reporter, columnist and editor. She received a James Beard national food writing award in 2018, and a collection of her work, "The Whale and the Cupcake: Stories of Subsistence, Longing, and Community in Alaska," was published in 2019. She's currently writer in residence at the Anchorage Museum.