The Pie Room By Gwen

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Curtis Stone Shares His Cherry

California Cooking with Jessica Holmes Episode 95

Serves: 8 to 10

Prep Time: 30 minutes

Cook Time: 1 hour and 20 minutes, plus at least 1 hour cooling time

Make-Ahead: Curtis Stones Sweet Cherry Pie is best served warm but it will keep, covered, at room temperature, for up to 1 day.


3/4 cup plus 2 teaspoons sugar

3 tablespoons cornstarch

5 cups pitted fresh dark sweet cherries

1/4 cup amaretto

2 tablespoons fresh lemon juice

1 cinnamon stick

Buttery Pastry Dough , shaped into 2 disks and chilled

1 tablespoon unsalted butter, cut into 1/2-inch cubes

1 1/2 teaspoons whole milk

Vanilla ice cream, for serving


  • Position one rack in the lower third of the oven and a second rack just above it. Set a baking sheet on the bottom rack. Preheat the oven to 220°C/425°F.
  • In a medium bowl, combine 34 cup of the sugar, the cornstarch, and the salt. Stir in the cherries, amaretto, lemon juice, and cinnamon stick set aside.
  • Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Roll out the dough into a 13-inch round, occasionally rotating the dough and dusting it with flour to prevent sticking. Brush away the excess flour and transfer the dough to a 9 1/2-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Lightly press the dough into the dish. Refrigerate the pie shell.
  • On the floured surface, roll out the other disk of dough into a 12-inch round. Using a large knife, cut ten 1-inch-wide strips from the dough round.
  • Curtis Stone On How To Lattice

    The word lattice refers to the strips of pastry woven together to create the top crust. Once you get going, latticing is a pretty simple technique, and its fun to do. If weaving feels a bit intimidating, though, just lay half of the strips across the pie parallel to each other, then lay the remaining strips across them, perpendicular to the bottom strips. Dont worry if your strips arent perfect all the more handmade charm.

    For a detailed lattice, follow this advice: Lay half of the strips across the filling, spacing them evenly. Fold back every other strip then place another strip perpendicular at the folded edge of the strips. Unfold the folded strips so they lie over the perpendicular strip. Fold back the other set of strips. Stopping about 1 inch from the first perpendicular strip, place a second perpendicular strip at the folds, and unfold the folded strips. Repeat with the remaining 3 pastry strips to cover the pie with the lattice.

    Curtis Reveals His New Pop La Up

    Hot pies, cold drinks, get your hot pies, cold drinks here, laughs a relaxed and ever-smiling Curtis Stone when he talks about his latest venture in Beverly Hills, The Pie Shop by Gwen. Curtis did a very clever Covid-dance when Maude was forced into a pandemic-pause in 2020. He first reimagined the very special space as a boutique marketplace. This year, as a testament to Curtis creative and always-evolving brand, it emerges as a pie shop. Selling everything from savoury pies, sweet dessert pies like this one, Sticky Toffee Pudding and even egg and cheddar breakfast puddings, the bakery will draw from Curtis Aussie upbringing, as well as his years cooking in London with .

    Curtis continues, Pull this cherry pie out of your back pocket for your next special summer occasion or Sunday night family meal.Indeed, we think this is perfect for a romantic dessert, teamed with perhaps a chilled Rosé or a glass of bubbles! The pie looks like something from the best pastry shop in town but is far better than any store-bought dessert, says Curtis. The cherries are fresh, the dough is super buttery and tender, and the lattice allows steam to escape, thickening the juices and concentrating the flavour of the pie filling.

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    Reviews For Pie Room By Gwen

    While Im sad to see Maude go away, Pie Room by Gwen is at least a delicious replacement. Sweet pies are abundant in LA but here you will also find savory meat pies. And the are FANTASTIC! Perfect to take home and just heat up to eat. Easy delicious dinner any night of the week.

    While I’m sad to see Maude go away, Pie Room by Gwen is at least a delicious replacement. Sweet pies are abundant in LA but here you will also find savory meat pies. And the are FANTASTIC! Perfect to take home and just heat up to eat. Easy delicious dinner any night of the week.

    The Pie Room Cookbook

    New pop

    Discover the definitive pie bible from our Executive Chef, Calum Franklin. In his debut cookbook, Chef Calum presents a treasure trove of recipes for some of his favourite ever pastry dishes. In this collection of recipes, discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, including hot pork pies, cheesy dauphinoise and the ultimate beef Wellington. Get ready to create your very own pie masterpiece!

    Calum is the pie king Jamie Oliver

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    Curtis Stone Pivots Transforming Maude Into A Sweet And Savory Pie Shop

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    The last traditional meal served at Maude, Curtis Stones Michelin-starred restaurant in Beverly Hills, focused on his native Australia, with dishes such as pheasant paired with smoked sausage and spanner crab gelee with trout roe. It was March of last year and after a brief closure, Maude reemerged as Maude Marketplace, the space rebranded as an elegant corner store.

    The shop was open for about three months but closed in late June, another casualty of the pandemic that has ravaged the restaurant industry.

    On Feb. 8, Stone will reopen the space, once known for its elaborate tasting menus, as a casual pie shop and specialty foods store called Pie Room by Gwen. The sweet and savory bakery will serve fare inspired by Stones Australian roots and his years of cooking in London, where meat pies, handheld Cornish-style pasties and steamed dessert puddings sit behind pastry cases.

    Working in tandem with Gwen, Stones Hollywood butcher shop and restaurant, the pie room will use specialty meats and trimmings for fillings like oxtail and pickled onion lamb curry with cumin-spiced potatoes rabbit with mustard and tarragon and chicken with leeks. Pastry chef Amy Taylor will layer the butcher shops tallow, leaf lard and Wagyu fat into some of the crusts.

    A savory pie, a meat pie, can be so different, Stone says.

    Stone hopes his new casual concept will make it possible to keep the space open if and until indoor dining can resume.

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