Lindsay was kind enough to show me the process behind their S'more Pie. This is one of many rotating pies, so if you're craving this picture-perfect pie after clicking through the slideshow, be sure to call ahead for availability or better yet, give them at least 48 hours notice and place a special order.
'Hoosier Mama' on Serious Eats
Not to deal in binaries, but there are basically two types of people when it comes to breakfast. First, the ascetic health nuts who live on non-dairy smoothies and fiber bars; second, the folks who wolf down a Denny's Grand Slam with a side of extra bacon. Breakfast pastries are the overlooked, sane middle ground.
Too consumed by work to bake a pie for Thanksgiving? Family already providing enough stress? We know not everyone can be a domestic deity, which is why this Thanksgiving we at Serious Eats Chicago are giving thanks for these five bakeries and their delicious made-to-order holiday pies.
I knew the main reason Ed wanted to have a launch party in Chicago was so that he would have an excuse to get as many of his favorite Chicago restaurants together in the same room as possible. Picking one was an impossibility, but our preliminary list quickly grew to the point where there were almost as many restaurants as potential guests. In the end, we settled on four amazing places .
Yesterday morning at the end of our four-day trip to Chicago, Ed crossed an item off his list of "Things To Do Before I Die": try every pie* at Hoosier Mama, one of his favorite pie shops in the country. The table was graced with 13 kinds of pies, along with some muffins and savory hand pies. And no, Ed didn't eat them all by himself; he had help from five Serious Eaters. It was our first and best meal of the day. Owner Paula Haney's magical pie touch is still going strong.
If you're not in the mood for pie, you will be after watching Michael Gebert's latest episode of Sky Full of Bacon that takes us behind the scenes at Chicago's beloved pie shop Hoosier Mama. Owner Paula Haney and her staff make pies the old fashioned way with all-butter crusts filled with local, seasonal ingredients, and revive recipes from the 19th and early 20th-century (oatmeal pie, anyone?). Haney talks about how she started the business, how she makes pie, and her thoughts about the pie lifestyle. Watch the video after the jump....