On Kercheval street in East Village Detroit, there’s a tiny little pie shop on the corner run by Lisa Ludwinski. Illuminated by a neon pink “Sister Pie” sign, this pie shop has quickly become THE place to get pie in Detroit. With flavors like Salted Maple, Oh Baby, Strawbaby, and Toasted Marshmallow Butterscotch, Lisa has lifted Detroit’s palates and was nominated for a James Beard award in 2019.
The most incredible thing about this pie shop is that it gives back. Visitors can “Pie-It-Foreward” by buying a slice for someone else, and those in need can benefit from their kindheartedness. In a city that is becoming ever more gentrified, the homeless population is on the rise and Lisa offers the luxury of a slice of her fabulous pie.
Did I mention she’s on the female empowerment train too!? Toot-toot!! All of her staff a female. She pays a decent wage, plus tips, health insurance, and A GYM MEMBERSHIP to her employees. Because I know damn well that if I worked there, I’d gain 50 lbs. without a gym membership.
Lisa is so awesome, she even put out a bangin’ cookbook. Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit. It reveals her process and techniques as well as some of her recipes, so if you can’t make it to her shop, you can still have some pretty amazing pie.
And while I adore Lisa, Sister Pie is not a gluten free establishment. The do offer some gluten free options, like their Buckwheat Chocolate Chip Cookies and their Brownies. Other than that, there isn’t much on the menu that my guts handle very well.
So I got inspired. Behold, my riff on Sister Pie’s Golden Oaties Cookies.
1 1/4 c. Bob’s Red Mill Gluten Free 1-1 Baking Flour
3/4 c. Bob’s Red Mill Teff Flour
2 1/2 c. Bob’s Red Mill GF Rolled Oats
1 1/2 t. baking powder
1 t. baking soda
1 1/2 t. Himalayan (pink) salt
1/2 t. cinnamon
1 t. ground ginger
1/2 t. nutmeg
1 c. unsalted butter – softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 t. almond extract
2 c. golden raisins
Flaky sea salt
In a large bowl, stir together the flours, oats, baking powder & soda, Himalayan salt, cinnamon, ginger, nutmeg.
In a stand mixer, cream the butter and sugars until fluffy and well combined.
Add the eggs and extracts to the creamed butter/sugar mixture and mix until well combined.
Add the dry ingredients from step one slowly, until just combined.
Add the raisins and mix on low speed until incorporated.
Remove the dough from the mixer and wrap in plastic wrap or put into a container to be refrigerated for 24-48 hours.
Remove the dough from the fridge 3 hours before you intend to bake.
Preheat the oven to 350’F and line baking sheets with parchment.
Using a 1/4 c. measuring scoop or cookie scoop, place dough about 2 inches apart on the baking sheets.
Flatten the dough balls with your hand.
Sprinkle with flaky salt.
Bake for 17 minutes until golden.
Let cool on baking sheets for 15 minutes.
Transfer to a wire rack.