JCBA's ANNUAL PI DAY PIE SALE FUNDRAISER

JCBA's ANNUAL PI DAY PIE SALE FUNDRAISER

ORDER DEADLINE:
4 PM Friday March 6

PIE PICK UP DAYs:
Choose Friday March 13 (noon to 6 PM)
or Saturday March 14 (1 to 4 PM)
at the Jaffe Center for Book Arts, inside FAU's Wimberly Library

Pie Time is here!

We’ve partnered as usual with the world famous Upper Crust Pie Company of Lake Worth, Florida, and it's easy as pie to take part. Honest. Here's how it works: Order by the deadline, and tell us your pick up day (Friday 3/13 or Saturday 3/14). When you pick up your pie(s), pay us the suggested donation of $20 per pie, or more. We REALLY appreciate this. Your pie sale donations support the Jaffe Center for Book Arts Education Fund. Print yourself a commemorative pie print while you’re here!

PIE MENU

Fruit Pies: Apple, Peach, Strawberry Rhubarb, Dutch Apple Crumb, Pumpkin, Blueberry, Cherry, Raspberry, and Mixed Berry (raspberry, blueberry, and cherry).
Cream Pies: Dutch Chocolate Cream, German Chocolate Cream, Banana Cream, Coconut Cream, Key Lime, Lemon Cream, Peanut Butter Cream, Butterscotch Cream, and Black Bottom Rum Cream.
Meringue Pies: Lemon Meringue, Banana Meringue, Cocoanut Meringue, Butterscotch Meringue, Peanut Butter Meringue, Black Bottom Rum Meringue, Dutch Chocolate Meringue, and German Chocolate Meringue.
Specialty Pies: Pecan, Egg Custard, Cocoanut Custard, French Cream Cheese, Sour Cream Apple, and Sugar Free Apple (Sweetened with Nutrasweet).

TO ORDER:

send an email to the Jaffe Center for Book Arts Ly-JCBA@fau.edu or phone us at (561) 297-0226. We’ll need the following information:

  • your name
  • best phone number
  • best email address
  • what pie(s) you’d like, making note of your choice of meringue or cream topping (should that be applicable)
  • your pie pick up day (Friday March 13 from noon to 6 or Saturday March 14 from 1 to 4)

You can also come in and order in person––we love seeing you. Come by for our Real Mail Fridays Pie Social on Friday March 6 and you can taste pies before you order. You’ll pay for your pies on your scheduled pick up day. While you’re here, be sure to ask us why pie is a dreaded thing in print shops!

OVER FORTY YEARS of THE UPPER CRUST

These are no rinky-dink grocery store pies, by the way. Upper Crust pies are 9 inch deep dish with the flakiest crusts you will ever taste. Fillings are never canned; Rudy the Baker uses only fresh or fresh frozen fruit in his fruit pies. The Upper Crust has been family owned and operated in Lake Worth since 1978 when Raul Quintero moved his family from Pompano Beach to Lake Worth, Florida, where he bought an old cake shop on Dixie Highway. But pie was Raul's thing and he soon turned the bakery into one that specialized in pie, plain and simple. After many years of hard work and determination Raul passed the reins over to his son, Rudy, who has been baking pies using Raul's recipes and the best ingredients for more than 30 years now. Rudy says his dad taught him a simple business philosophy: "He told me if you do one thing, do it well. For us, that's pie."

The Upper Crust has become a bit of a Palm Beach County icon, too. During holiday weeks, the Quinteros work daily from 2 AM to 7 PM, baking thousands of pies to meet demand. Their Key Lime Pie was voted the Best in Palm Beach County by the readers of the Palm Beach Post, and they were also voted winner for best pies in the “Best of Boca & Beyond 2008” edition of Boca Raton magazine, as well as being featured in many other news articles in rags like the Wall Street Journal, The Palm Beach Post, and Sun Sentinel. The Upper Crust has also gotten quite a few mentions over the years in Convivio Bookworks' "Dispatches from Lake Worth" written by JCBA Director John Cutrone, who, happily, lives near the bakery.