10 great places to have a slice of National Pie Day
January 22, 2010 ·
Family Pie Shop
De Valls Bluff, Ark.
A hand-painted sign on a cinderblock shed marks the source of some of the best pies in the country, Levine says. “They do custard pies, which are really great. They do coconut pie. They also do fried pies.” Owner Mary Thomas uses generations-old family recipes. Another plus: The shop, about 55 miles east of Little Rock, is conveniently located across the street from a barbecue joint owned by the same family.
Coffee Cup Café
Sully, Iowa
Levine discovered the Coffee Cup in the town square when he was a student at nearby Grinnell College. He calls it a country cafe that happens to make really good pies. “They are just sort of homey, farm-style pies. They do a banana cream pie that’s really, really good.” 641-594-3765;coffeecupcafe.com
Du-par’s
Los Angeles
L.A. residents who get a craving for pie in the middle of the night have long haunted Du-par’s coffee shop — the Farmers Market location is the most atmospheric. The small chain of 24-hour diners offers a full menu, but Levine loves the pies. “Have the gooseberry. It’s got a lattice crust. It’s more tart than rhubarb. It’s just a great pie.” It’s also said to be a favorite of actor Nicolas Cage. 323-933-8446; du-pars.com
Eileen Blake’s Pies & Otherwise
Martha’s Vineyard, Mass.
It’s just a gazebo in the driveway, but this pie shop serves the best dessert on Martha’s Vineyard, Levine says. “They have a mean double-crusted strawberry rhubarb pie. Perfect flaky crust and fruity, not goopy, not too sweet — it does have rhubarb in it.” Eileen Blake died in 2008, but her daughter keeps the business going. The stand is open from late March through Thanksgiving, 508-693-0528; pies available year-round at Reliable Market in Oak Bluffs, 508-693-1102.
Dahlia Bakery
Seattle
Tom Douglas is a local foodie legend who helped define Northwest cuisine, but pie fans care only about his bakery. Thousands of people, including Levine, swear by the triple coconut cream pie. “It’s incredibly smooth, but it’s really not that sweet.” 206-441-4540; tomdouglas.com/index.php?page=dahlia-bakery
