It’s hard to describe this place. If you’ve been to Georgetown, you know what the neighborhood is like — it’s kind of grungy, it’s kind of up and coming, it’s kind of artsy, and mostly, it’s industrial. American Pie is eclectic. There is day of the dead artwork, some guitars on the wall, and chairs stacked above the entrance. It’s simple, but unique. And it’s tiny!
The Chicken Pot Pie is filled with dark meat, celery, carrots, onion, leeks, and garlic in a classic bechamel sauce. The filling was gray, dry, and congealed together. When you cut into chicken pot pie, the center should be gooey and soft. They make both vegetarian and meat-filled Empanadas ranging from beef, glazed yams, chickpea and quinoa, onion and bleu cheese, and sausage, apple and fennel to name a few. We had a one with a braised beef. The beef was flavorful, but the crust to filling ratio was off. It needed more filling. Plus, it was heated for us in the microwave and still cold in the center. Microwaves in restaurants should generally be a no-no.
For dessert, their sweet pies range from classic pies like strawberry rhubarb and pecan pie to lemongrass cream with crystallized ginger and Jasmine coconut cream. The Strawberry Rhubarb Pie was pretty good. The filling was just the right balance of tart and sweet. The filling was substantial, not mushy, and the crust was perfect.
Photos by Sean.
Summary: It’s just OK. Stick to the sweet pies, skip the savory. Call ahead of go early for the best selection.
Recommendation: Learn to make pie at home yourself.
American Pie Bakery & Cafe | 5633 Airport Way S., Seattle | (206) 708 – 7813