Kate LaCross is the “Pie Lady” this time of year.
Staying up late and getting up early to fill orders for Thanksgiving desserts. She expects to bake 70 pies for Turkey Day, Nov. 27.
LaCross, a county native and 2008 Suttons Bay graduate, began baking while working at a bagel shop in Marquette.
She attended Northern Michigan University and returned to the county to work in a bank. But didn’t feel fulfilled. This is when she decided to do something she enjoys: baking.
“I worked for a while at Chimoski Bakery; at 9BeanRows and then from my home,” said LaCross, who first became known for her wedding cakes and pies created for Mawby Winery. “I love it all … but I will say ‘no’ if it’s something I don’t like to do.”
From the commercial kitchen at Faro in Northport, LaCross bakes for her business — The Baker’s Gamble. And at this time she’s busy making pies in three varieties: apple, pumpkin and pecan.
Pie has been around since the ancient Egyptians. The first pies were made by early Romans who may have learned about it through the Greeks, according to piecouncil.org.
The Romans must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century.
The early pies were predominately meat pies. Pyes (pies) originally appeared in England as early as the twelfth century. There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles.
It was this type of pie LaCross ancestors likely made after coming to Leelanau from Quebec.
A recipe for the traditional meat pies can be found in “Thyme and Tradition” St. Mary cookbook.
Fruit pies or tarts (pasties) were probably first made in the 1500s in England. The tradition made the trip across the Atlantic to New England.
“Historically apple has been the most popular... I think,” LaCross said. “But I really say it depends on the year. Last year apple was the winner — in 2023 I made more pecan.”
She offers pies with apples, pumpkins and pecan varieties, taking time to mix the ingredients to create the all important crust.
LaCross does not skimp when it comes to ingredients, using real lard versus butter or vegetable oil.
“It’s handmade. I cut the (lard) butter in by hand. It makes the crust more flaky.”
LaCross is taking orders prior to 9 p.m. on her big bake day, Nov. 25.
Orders can be made by going to her website https://thebakersgamble. com/ or by calling 1-231-866-0033.
Pies are $25 each.
