Space Needle Pie

World Pizza finds a new home in Chinatown ID

Adam Cone and Aaron Crosleycone, the brothers who ran the popular World Pizza parlor in Belltown, have reopened after a 15-year hiatus, this time among the dim-sum halls of the Chinatown International District.

It's an unlikely location, with pedestrians regularly doing double-takes, Crosleycone says. But the simple formula of hearty, cheap grub and unpretentious service is true to the original Belltown business and a perfect fit for the new neighborhood.

The menu: Vegetarian, thin-crust pizza is the name of the game here. There are no other entrees. The array of toppings on offer, including basil-walnut pesto, potatoes, artichokes, wasabi pineapple, roasted red peppers and Gorgonzola, compensates for the lack of meat.

Whole pies come in one, 16-inch size and cost $15 for a plain pizza with whole-milk mozzarella cheese. Additional toppings are $2.50 each. Specialty pizzas, including chipotle veggie pepperoni and roasted potato, go for $20. Individual cheese-pizza slices are $2.50, while veggie pepperoni and "fancy" slices cost $3.

World Pizza has one salad, a Greek version with cucumber, red onion, tomato, Kalamata olives and feta cheese.

The restaurant serves coffee and pastries starting at 9 a.m. with lunch starting at 11 a.m. For happy hour, 3 p.m.-6 p.m. Tuesday-Saturday, slices are $2 and beer and wine are $1 off.

What to write home about: The brothers have brought back their beloved pizza combo of roasted red potatoes, garlic, rosemary and Gorgonzola ($20), but my dinner companion and I opted to share a pie with two sets of specialty toppings (also $20). Cone was happy to split the pie between artichokes and pesto sauce on one half and veggie pepperoni on the other.

The pie arrived piping hot with a crispy crust that held up well under the weight of the sauces, toppings and perfectly gooey cheese.

The setting: The space, painted in warm red and green and decorated with vintage olive-oil canisters, signs and an orange couch from the Space Needle's original lobby, has four booths for customers dining in, but the restaurant does a steady take-out business as well.

Apple Pie Filling For Apple Hand Pies «

Mmmm fall. Nothing better than apple hand pies when the weather takes a turn to the cooler side. Hand pies are perfect for breakfasts, snacks and desserts too. And they’re great to add to lunch boxes or the early fall picnic basket (with a thermos of warm apple cider too!). Last weekend I got a small box of McIntosh apples from Earth First First Farms at our farmers market and turned them into apple hand pies with my new pie press. The first couple came out looking a little less than pretty since I over-filled them, but the last two were perfect. And they all tasted delicious. So delicious I neglected to take any photos. But perhaps tomorrow I’ll have a photo to share, since there will be more McIntosh’s to be had. You can be certain some will be coming home with me again.

Making apple hand pies is super easy. You don’t need to have a press, but it makes the job a bit cleaner and easier. If you don’t, you can just cut your pie crust into squares or circles (you can get four pies from a standard 2 crust recipe), put a generous tablespoon of filling in the center, fold it over onto itself and crimp the edges closed with a fork. It’s as easy as that. I’ll let you decide which pie crust recipe to use (since everyone has their own favorite), but I’ll share with you my recipe for the tasty filling.

4-5 McIntosh apples

1 large bowl of water with 2 tablespoons of lemon juice mixed in

1/4 cup of white sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

First, peel and core your apples. As you peel and core them, put them into the lemon water so they don’t turn brown. Once all the apple are peeled and cored, halve each apple and the cut each half into slices. Then dice the slices so you’ve uniform chunks of apple. As you dice them, put them back into the water so they don’t brown.

Once all of your apples are diced, drain off most of the water, reserving about a half cup. Put the apples and water into a saucepan over medium high heat. Add the sugar, nutmeg and cinnamon and stir to combine.

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