Wednesday, July 22, 2009

Petsi Pies

Sorry that it's been so incredibly long since the last post. Work has been so busy...

Lately I've been craving pie like nobody's business. I would make it myself...if I could get over my fear of making pastry dough. I haven't been the the Little Pie Company yet, but I haven't found my pie place in New York. Back in Boston, I used to frequent The Other Side Cafe (when they used to have pies - one of the manager's mother used to make them, but that manager has since left). Sometimes, late at night, I went to South Street Diner and had apple pie a la mode. Apple pie and strawberry rhubarb pie are my favorites.

Last Fall, I had the opportunity to go to Petsi Pies in Somerville, MA with my good friend, David. This is exactly the type of place that I wish existed in New York. A small shop that has freshly baked pies. They have pies in three different sizes: 6" that serves 1-2, 8" that serves 2-4, and 10" that serves 6-8. They also have savory pies and other baked goods, but we didn't try those. We opted to get a whole blueberry pie (they didn't have the small size, so we had to get the medium). You can also get slices, as well, if they have a large pie that has been cut already. We got slices of the apple crumb and sweet potato.

There's really nothing more satisfying than a warm slice of pie on a crisp Fall day. I was so giddy when I was in Petsi Pies. David and I sat in the small room off to the right, trying not to devour the pies before I could take pictures of them. I liked how you could see the kitchen from the ordering counter and how the whole place felt very homey, like the employees called all of the regulars by their first names.

The pies were heavenly - the crust flaky and soft, yet still retaining a crunch, and the filling flavorful and not too sweet. I read once somewhere that the secret to a good, flaky crust is using lard. If anyone has a good crust recipe, please post it in the comments section.

I'm headed back to Boston in August for David's wedding, and I can't wait to go back to Petsi Pies. When I get married, I think I'll have wedding pies instead of a cake...

1 comment:

Anonymous said...

i remember seeing a recipe in "cook's illustrated" i believe, about how to make the "best" pie crust... also, on food network "good eats," alton brown had put "apple jack" (a type of liqueur) in his apple pie pie crust, which was also intriguing... check archives/google for both (?... then produce said pies, and gimme a slice!). xoxo, Anna