Edit ModuleShow Tags

Elizabeth’s Pick: Pie is the New Cupcake


Published:

Last month The Wall Street Journal predicted pie as the new cupcake for 2011 (it’s also the year of the vegetable, but would you have read a blog by that title?). This classic dessert is apparently poised to take over the comfort food market, from hand-held pies to pie shops. Since then, I’ve been wracking my brain for the last time I ate pie that wasn’t baked by one of the matriarchs of my family (you’d be hard-pressed to find a more perfectly caramelized pecan or fresh apple). I came up with plenty of tarts (Alma’s delicately sweet pecan with maple-glazed raisins) and panna cottas (Dakota’s Meyer lemon with pink peppercorn), plus the requisite and gargantuan key lime pies at Manny’s and Oceanaire, but nothing that resembled an all-American, lard-crusted, oven-fresh, ala mode piece of PIE. I know you can order them whole, from Turtle Bread and Lucia’s To-Go, but I’m curious whether you’ve been partaking in pie at any restaurants? What slices have I been missing out on? And who, pray tell, is going to open the Cities’ first pie shop? Consider the gauntlet thrown down.

Edit ModuleShow Tags

Related Articles

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you
Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia
Edit ModuleShow Tags

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting

Driscoll's Fun Facts

In the 100+ years of growing perfect berries, Driscoll’s has learned just about everything there is to know about how to get perfect into that little basket.
Edit ModuleShow Tags
Edit ModuleShow Tags