Pie. Three simple letters, one tiny word, yet such an incredible, delectable entity. With everything from pizza to pumpkin, the world of pie is wide-ranging and mouth-watering. We rounded up a few delicious baked treats you will most definitely want to eat.
Let’s start with something savory, like the lobster pot pie at Caviar & Bananas. Executive Chef Todd Mazurek uses fresh lobster claw meat, lobster stock, butternut squash, English peas, mascarpone, vanilla, and fresh tarragon. The dish is topped with a slice of Meyer lemon and chive breadcrumbs. “I try as best as I possibly can to get ingredients locally, but with the seasons changing some things are harder to get,” Mazurek says. The pot pies are $7 each, served a la carte, and taste just like Thanksgiving on a plate. Rich and hearty, this one is for when you’ve got a big appetite.
The best pies in the world have to be those of the pizza variety. The menu at Vespa on Daniel Island typically features about nine wood-fired pies, with one specialty pizza worked into the mix. This week, Chef Dusty Chorvat has an apple, blue cheese, bacon, and honey pizza ($13). The N.C. apples are sliced and roasted while the dough is pre-baking. Once out of the oven, the pie is topped with the softened apples, mozzarella cheese, Tennessee bacon, and loaded back into the oven. It’s garnished with Wisconsin buttermilk blue cheese, drizzled with honey (also from North Carolina), scattered with arugula, and drizzled with olive oil before serving.
Now that we’ve eaten our dinner, we can head to the dessert table for some sweets like the apple pie at P.I.E. Bake Shoppe. This classic is pastry chef Paige Young’s favorite. She starts the baking process with her homemade pastry dough, which she says is “just a little sweeter than most others.” Without pre-baking the crust, she goes to town adding the apple filling, sourcing her apples from the Vegetable Bin. “[The top crust is] either a full blanket crust or something with unique little cut-outs,” Young says. A whole pie runs $3.85, but you can also get a mini for $1.99. Larger ones are available by request for $10 and up, depending on the variety.
Another classic dessert is the pecan pie, and High Cotton has a version that uses a cream-cheese based pie crust, according to executive chef Ramon Taimanglo. The pecans, which come from Charleston Nut Company, are mixed with the classic filling of brown sugar, eggs, and light corn syrup. They add a touch of Jim Beam bourbon for good measure. A slice will cost you $7.50.
And if it’s late at night and you find yourself stumbling down Upper King Street, sober up with a piping hot Holy City Pie. Brendan Harty of Holy City Pies cringes when people compare them to Hot Pockets. “But that’s definitely what most people relate them to,” Harty says, adding that if you must make the comparison, then they’d be a “gourmet” Hot Pocket. A cross between an empanada, Australian meat pie, and calzone, Holy City’s Pies are made using ingredients from a variety of sources. Harty and his partner Jake Andrews try to stay local, getting most of their vegetables from The Vegetable Bin. Their fall menu has a Thanksgiving Pie with stuffing, turkey, gravy, and a cranberry cornbread crust. There are countless variations of pie possibilities, but each one costs $5 and is accompanied by a Capri Sun. Find them at 478 King St., next to the Silver Dollar for perfect late-night fare.