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Dining in Cambria: Linn’s Easy As Pie Café

June 2, 2024 / / 0 Comments

Pies and Simple Fair in Very Cute Surroundings

Linn’s Easy As Pie Café is one of what are now half a dozen Linn family ventures which originated from their “pick your own berry outfit” back in the ’70’s. They have a farm store at the actual farm and a full fledged pricy restaurant, a gourmet food store, a boutiques & books store and this café in Cambria. We decided to stop at the Café for a quick bite and, of course, a slice of their famous olallieberry pie.

Linn’s Café is very small and very cute. Inside it has a counter where you order, a small gift shop – very cute stuff – and a quaint dining room. There is a small patio outside, with trees, plants and decorations. A nice, informal place for lunch.

Their menu is rather limited, however. They had a few soups, salads and sandwiches, as well as a daily special. In addition, they have their pies – which you can get whole or by the slice – as well other baked goods.

My daughter got the Caesar Salad. She thought it was average good, though she disliked that it came with tomatoes – she’s not a fan.

I got a slice of the olallieberry pie with ice cream. Olallieberries are a hybrid of blackberries, raspberries and dew berries, and he pie mostly reminded me of the boysenberry pie at Knott’s Berry Farm. As boysenberries are also a similar hybrid, this should not be surprising. The pie, warmed up, was quite good – not as overwhelmingly sweet as some berry pies can be. The vanilla ice cream was also very tasty and helped cut down the sweetness even further. We took a whole pie home with us, and my husband liked it quite a bit.

This simple lunch plus 2 sodas came out to about $27 before the tip – so not what you’d call cheap, but the Central Coast is expensive. Still, it was so cute, I’d stop by again.

Linn's Easy As Pie Café
4251 Bridge St
Cambria, CA 
(805) 924-3050
Daily 11 AM - 5:30 PM

Vegan Pecan Pie Recipe

November 29, 2020 / / 0 Comments

I made this recipe for vegan pecan pie for Thanksgiving, and my vegan daughter was quite happy with it. Unlike most vegan pie recipes this one didn’t use corn syrup and it wasn’t too sweet. It had the right consistency, however, and the pie set perfectly – no need for eggs.

I was cheap and made it using a Safeway refrigerated pie shell and it was horrible! There are far better vegan pie shells out there. The filling, though, was good:

Ingredients

  • 1 pie shell
  • 3/4 cup canned coconut milk
  • 3 Tbsp cup corn starch
  • 2 Tbsp vegan butter
  • 6 oz pecans, chopped
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

Preheat oven to 350°F. Bake pie crust for 7 minutes. Set aside to cool.

In a bowl. whisk together the coconut milk and corn starch until dissolved. Set aside.

Heat butter in a small saucepan over medium heat until it melts. Add the pecans and cook, stirring constantly, for 30 seconds. Whisk in the coconut milk mixture, brown sugar, maple syrup, vanilla extract and salt.

Pour the mixture onto the pie crust. Bake in the oven for 30 minutes. Cool on the counter for two hours and then let cool completely on the fridge.

Adapted from Ana’s recipe at Making thyme for health

Banana Cream Pie and Coconut Cream Pie Recipe

April 22, 2018 / / 0 Comments

I had a couple of pie shells that I had to use today so I decided to make pies – I had bananas and coconut, so banana and coconut cream pies were the obvious choices.  The recipe for the custard on the pie is the same, I just doubled it and used half over bananas and half mixed with coconut.  The pies were simply delicious.  I used the egg whites to make a meringue topping – just so I I could do something with them – but you can serve the pie with whipped cream instead.  Unfortunately I don’t have a broiler in my oven, so it didn’t come out as well as it could.  The pie itself was delicious, however.

  • 1 9″ pie shell
  • 3 egg yolks
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 Tbsp. butter
  • 1 1/4 teaspoons vanilla extract
  • 3 large bananas, sliced OR 1 cup sweetened coconut flakes
  • whipped cream

Topping

  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 3 Tbsp sugar

Bake the pie shell according to instructions or your recipe. Let cool.

Preheat oven to 350F

Beat egg yolks in a small bowl and set aside.

Place sugar, flour and salt in a medium sauce pan and place on the stove over medium heat.  Slowly add the milk, stirring constantly.  Bring to a boil, lower the temperature and cook for two minutes.  Scoop a ladle of custard from the sauce pan and transfer to the bowl with the egg yolks. Mix well.  Pour egg yolk mixture back into the sauce pan, mix and cook for two more minutes.  Mix in the butter and vanilla extract, stirring until they are incorporated.

If making a banana cream pie, place the banana slices on the bottom of the pie shell, then pour custard over it.

If making a coconut pie, stir the coconut into the custard.

Pour the custard into the pie shell.  Bake for 12′.  Cool and then transfer to the refrigerator for an hour.

If making the meringue, using the whisk attachment in an electric mixer, beat together the egg whites and cream and tartar until it becomes foamy.  Gradually add the sugar and continue beating until it forms stiff peaks.  Spoon meringue onto the cooled pie and put under the broiler for 3-4 minutes.

Adapted from Rudy Pfeffer’s recipe at Allrecipes.com

Marga’s Favorite Recipes

Apple, Onion and Bacon Pie recipe

December 4, 2012 / / 0 Comments

I have to bring an appetizer to a Holiday Party for an organization I belong to, and for some reason I decided that I wanted a fruit-based savory pie.  After some online research I ended up with this flavor combination, and then I found a recipe for a galette with these ingredients which I easily adapted to make a pie.

It was great! Easy and delicious.  Actually, more like satisfying and addictive.  It tastes good warm and cold, so it’s perfect for a holiday buffet.

Apple, Onion and Bacon Pie

Ingredients

  • 8 oz bacon, coarsely chopped
  • 1 large sweet onion, thinly sliced
  • 2 or 3 apples, thinly sliced
  • salt & sugar to taste
  • 2 9″ pie shells

Directions

Cook bacon over medium heat in a deep frying pan until crispy.  Using a slotted spoon, remove bacon bits and set aside.  Pour out all but 1 Tbsp. grease from the pan and reserve.  Add the onion slices and cook until soft, stirring occasionally.  Add the apple slices and cook until soft.  Return the bacon to the pan and mix.  Taste and add salt and sugar as needed.  Set aside to cool.

Preheat oven to 400F (or the temperature indicated by your pie shell recipe).

Put the pie shell into your pie pan and press tightly.  Add the cooled filling.  Top with the other pie shell, sealing the borders with the bottom shell. Make several cuts on the top shell and bake until golden, about 30 minutes.

Margarita’s Favorite Recipes

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