I would be remiss if I didn’t acknowledge the pie emporium, Pie Face. Is it the same as baking your own pie at home? Not quite. But it’s worth noting that some locations are open 24 hours a day, (my kitchen is not) and they also deliver. If you are Desperately Seeking Pie, this is worth knowing about.
I came across the Pie Face near the Ed Sullivan Theatre a while back. Smiling from behind the glass bakery cases were both sweet and savory pies. I admit I was rather taken with the mini cherry pie. Dozing with a broad grin, the happy little pies were stacked by the bakers dozen. Teamed with a “flat white” (espresso and steamed milk), the diminutive sweet was a happy combination of cherry and crust. They also offer Lamingtons, little sponge cake treats filled with jam, dipped in chocolate and rolled in coconut. (As a chaser; it’s always good to have a chaser when the pies are mini and the coffee is large.)
There appears to be a devoted audience for their savory pies, but I took a pass on those. I have a bit of a history with Australian meat pies stemming from my days at the farm. The owners became smitten with meat pies on one of their holidays Down Under, and returned bearing “pie molds” which are commercial pans devoted to the crafting of savory double-crusted pies. Whenever I’m working with vast quantities of any kind of baked good, it squelches its novelty (and appeal). Rolling out crusts on the commercial dough sheeter, draping it over the pie molds, filling each round with a medley of meats and ‘veg’ and then topping it with another draping of dough is a process and a visual I will never forget.
Forgive me if I stick to the sweet side of the pie counter at Pie Face. For mass marketed baked goods, they do a fine job. And any place that offers delivery of caffeine and double crusted sweets is worth adding to one’s speed dial.