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The Tower

The Student News Site of The Bishop's School

The Tower

The Student News Site of The Bishop's School

The Tower

Sydney’s Suggestions: Pies & Tarts in San Diego (and close by)

Perfect compliments to your Thanksgiving dinner this season!
Jisun Yang
The passion fruit tart from Patisserié by Jisun is otherworldly. The lightly caramelized meringue compliments the bright and tart filling in a way that can only be described in one word: perfection.
  1. Pumpkin Cranberry Pie (Bread and Cie) — 350 University Ave

There is nothing in the world that speaks the language of Thanksgiving better than this stunning pie. The beautifully seasoned pumpkin filling sits on top of a buttery, crumbly crust and is covered by a mouth-watering layer of ruby-red cranberry glaze adorned by a sprinkle of light-green chopped pistachios. Each bite offers a superbly balanced flavor and texture.

       2. Passion Fruit Tart (Patisserié by Jisun) — email me for contact info

This passion fruit tart is like none other, just like the pastry chef who created it. Jisun is one of the most accomplished violinists in town, holding a title chair in the San Diego Symphony. This tart is not only filled by the most amazing passion fruit curd and passion fruit gelee, but it is also artistically accompanied by torched Italian meringue, creating the most perfect harmony of tartness and sweetness. Refreshing and fragrant, this tart is truly the most perfect companion to an otherwise heavy Thanksgiving feast.

       3. Boysenberry Apple Crumble (Julian Pie Company) — 2225 Main St, Julian, CA 92036

I have never been an apple pie person, but this apple pie is phenomenal. The sweetness of the apple coupled with the tartness of the boysenberry, blanketed by the butter infused crumble, makes this pie hard to resist. A classic holiday favorite.

       4. Pecan Tarts (Phoenix Food Boutique) — 7420 Clairemont Mesa Blvd

If you are like me and love the nuttiness and richness of toasted pecan but don’t enjoy the unbearably sweet filling of pecan pie dominated by an insane amount of corn syrup, you’re in luck. The famed Los Angeles eatery, Phoenix Food Boutique, recently opened its first location in Kearny Mesa. Their two-bite sized pecan tarts are filled only with toasted pecans and none of the excessive sweet gooey stuff. It comes in a pack of six. 

       5. Sweet Potato Pie — (a homemade recipe listed on thebishopstower.com)

Similar to the flavor note of a pumpkin pie, sweet potato pie has a lighter texture and a naturally sweet taste. My mom learned to make this special pie from one of her dearest high school teachers who was not only the first person my mom ever met when she moved to this country but also the officiant for my parents’ wedding. Growing up, this is the pie that we had at Thanksgiving dinner instead of pumpkin pie. It’s unbelievably delicious and dairy free. 

Sweet Potato Pie

2 ½ pounds of sweet potatoes (I like the smaller, more slender ones)

1 stick of unsalted butter

1 cup light brown sugar

3 large eggs

1 tsp of vanilla extract

1 ½ tsp of ground cinnamon

1 ½ tsp of ground ginger

¼ tsp of salt

1 deep dish frozen pie crust

  1. Wash the dirt off of the sweet potatoes, dry with paper towels.  
  2. Rub a little butter or EVOO on each sweet potato. Bake them at 400 degrees until the sugar runs, which should be about an hour.
  3. Pre-bake frozen pie crust at 375 for about 15 min. (Remove paper, pierce the dough all over with a fork. Line it with aluminum foil and fill with pie weight (or dried beans/rice) to weigh it down while pre-baking.)
  4. Peel the sweet potatoes and mash them well. Mix in the cinnamon, ground ginger, butter, sugar, salt, vanilla extract, and eggs by hand or mixer on slow. The texture should be thick, not runny. At this point, taste the mixture and add more spices depending on your taste. 
  5. Fill the pie crust and bake at 350 degrees till the center of pie is set, about 65 min. Let it cool completely before slicing and serving with some freshly whipped cream.
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About the Contributor
Sydney Chan, Editor-in-Chief

Sydney Chan is an Editor-in-Chief for The Tower dedicated to discovering unique stories and bringing them to life through her pieces. She especially loves writing op-eds and publishing food reviews through her column, "Sydney's Suggestions." From dining at a great sushi restaurant, to watching her beloved Chicago Cubs play, to competing in Speech and Debate tournaments and Model UN conferences, to blasting 2Pac and SZA in the car, she's passionate about experiencing life to the fullest and aspires to lead The Tower with a similar aura, alongside the support of the publication's amazing team. Sydney is looking forward to another great year with The Tower and can't wait to share more beautiful pieces with the community.

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