PIEstory: Meet Maggie

A big ‘thank you’ to Maggie for sharing her PIEstory with the Crave Pie community.

Crave Pie: What is your all time favorite pie flavor?
Maggie L.: Key Lime Pie- it's tart and sweet and perfect for any season or occasion. I will never tire of this pie!

CP: Are you a pie baker?

ML: Yes (but not as good as Crave Pie!), mostly apple and mixed berry pie. Occasionally a lemon meringue.

CP: Is there a family member or friend in your life who was a pie baker?
ML: Surprisingly, no. I don't recall a specific person who was the "pie person" in my family. We mostly did cakes, which might explain why I craved pies so much... we never had them!

CP: Tell us about your fondest memory of pie in your life.
ML: My husband and I both suffer from allergies/intolerances, so when we were deciding on what to do for our wedding, I knew cake was out. It just wasn't going to work for us, and after all the hard work planning that day, we wanted to enjoy the fruits (or desserts) of our labor! So, when the discussion came up about food and dessert in particular, I knew immediately what I wanted: PIE! Having been a Crave Pie addict for years, it was the first and only option I suggested, and I am happy to report my husband agreed. I mean, who wouldn't??

We were so thrilled to have part of our wedding catered by Crave Pie, but best of all, our guests LOVED IT. We had four flavors for guests: dutch apple, bourbon pecan, strawberry rhubarb, and chocolate chess. The four pies represented our combined background-- me, a northern girl with a love for fruit pies, and him, a southern boy who loves pecans and chocolate. I'm pretty sure the most talked about thing at the wedding was the pie bar. Several guests took an extra mini pie home (we made sure to have plenty) and we still get compliments on the pies years later.

My favorite, though, was our non-traditional key lime wedding pie. Daniel and I cut the pie together and indulged ourselves in our favorite dessert. I knew I married the right man when he said key lime was his favorite.

CP: Was there a favorite pie that was present at family gatherings?
ML: Always at family reunions-- somebody had to bring an apple or cherry pie. There was never enough to go around, so you had to sneak a tiny piece before it was gone.

CP: Have you visited Crave Pie Studio?
ML: On multiple occasions! My best friend and I have spent quite a bit of time in the studio, and I like to make a quick trip over during lunch for a delicious mini dessert when time allows.

Have a PIEstory of your own? We want to hear it! Share it with us here and you could be featured on our blog and social media.

PIEstory: Meet Crystal

A big ‘thank you’ to Crystal M. for sharing her PIEstory with the Crave Pie community.

Crave Pie: What is your all time favorite pie flavor?
Crystal M.: Apple pie is my all-time favorite pie flavor — although it’s not part of my PIEstory!

CP: Are you a pie baker?
CM: I’m not much of a baker but once a year, I bake Madison’s Pecan pie.

CP: Think back, what is your fondest memory of pie?  
CM: Several years ago, I had a student give me a pie basket for Christmas one year. This basket included everything I needed to make a gorgeous pecan pie, including hundreds of pecans my student and her mother meticulously collected from the pecan trees in their yard, along with their family pecan pie recipe. This particular student was one of the more challenging students I have had over many years of teaching, and I have many memories of her. She was severely behind academically, spent most of her days at school goofing off, and was quite the trouble maker. However, she was incredibly kind and, like most of us, just wanted to be loved.

Before my family Christmas celebration that year, I spent quite some time breaking open each pecan and harvesting the meat inside. Following the family recipe my student gifted to me, the pie turned out better than I could have hoped, especially seeing that I am not much of a baker. That first pecan pie was a hit, and now I make it every year, lovingly called Madison's Pecan Pie. It helps me remember that little girl and the special gift she and her mother gave me that Christmas.  

I recently heard from this particular student, who is now a senior in high school. Despite the challenges she and I shared while she was in my class, she remembers our time together fondly - as do I. She is on track to graduate and is planning on heading to college in the fall! I will always cherish the time and thought put into that gift, and each year as I make that pie I am reminded that, even if only for that brief school year, my students and I are family.

Have a PIEstory of your own? We want to hear it! Share it with us here and you could be featured on our blog and social media.

Best Atlanta Pies: 3 Pies to Try for Valentines Day

We’re excited to recently be featured by the Atlanta Journal Constitution! Here’s our feature from the article.

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We heard from your Valentine. This year they want pie. 

Your honey deserves a Salted Honey pie from Crave Pie Studio. Or maybe your sweetheart craves chocolate and needs a Chocolate Chess pie? Briana Carson, owner and “PiEvangelist” of Crave Pie Studio has been baking and serving pie out of her shop in downtown Duluth since 2012. For Valentine’s Day she was torn between these two favorites - both variations on a traditional Southern chess pie. Her incredibly flaky crust is the foundation for the smooth fillings. The Salted Honey is deeply honey flavored and the sprinkle of sea salt on the top provides just the right counterpoint to the rich filling. Chocolate Chess tastes like the classic it is with a filling that appears to be the love child of chocolate mousse and a chocolate truffle. Crave Pie Studio also sells premade pie pastry if you want to bake a special pie at home. 

$26 per 10-inch pie, $6.50 per 5-inch pie, $12 per pound of frozen pie pastry available at Crave Pie Studio, 3107 Main Street, Duluth. 678-485-7198. cravepie.com/. $5 per 4-inch pies available at The Beehive,1250 Caroline Street, Atlanta and through Fresh Harvest, freshharvestga.com/. During farmers market season, pies are available at Brookhaven and Suwanee markets, and year ‘round at the Vickery Village Farmers Market. 

This story was originally published in full by the Atlanta Journal Constitution here.

EVERY BITE OF THIS CRAVE PIE…TELLS A STORY!

My pie and I made it through security at the Atlanta airport and we now await the flight to Grand Rapids at gate B20. The fact I’m even traveling with a pie is evidence that a long-enjoyed family tradition has been fully resurrected. My entire extended family is grateful to Briana Carson and the talent, deliciousness and love she bakes into every CRAVE PIE.

Now it’s time to raise your tray tables and fasten your seatbelts. Here is the story told in every bite.

Grandma Jones, who was extraordinary in the kitchen, stopped cooking due to health reasons long before she passed away in 2010. With her declining health went the bountiful meals and love she served up every holiday. She would cook for many days to prepare the feast and it was always topped off with several homemade Butterscotch Cream Pies. Grandma served up holiday tradition like no other.

In 2000, my sister Karen created a cook book to tell my grandparent’s story and preserve all of Grandma’s amazing recipes. The cookbook was titled “Sup Weel” which is Scottish for “Eat Well.” And we sure did when Grandma was around!

My copy of the cookbook went up on my pantry shelf due to the fact I am domestically challenged. But then in 2014, I walked into CRAVE PIE STUDIO, met owner Briana Carson and learned of her joy in creating customized pies. Together we planned a fun surprise for my parents on their next visit to Atlanta. I could hardly wait to see my Dad’s face. He so savored his mom’s pies back in the day.

Briana borrowed Grandma’s cookbook and got to work. When the day arrived, my parents and I casually strolled by CRAVE PIE STUDIO in charming downtown Duluth. “Hey mom and dad – how about we grab a latte here?”

As we sipped our lattes, Briana quietly came over and served us unordered slices of Butterscotch Cream Pie and then she set Grandma’s cookbook on our table.

There are no words to describe the look of confounding confusion on my dad’s face. It took a few times of telling the story and explaining that I actually knew Briana for it all to sink in.

And then it was time…

The first bite…

Savory silence was required. We lost all of our words because none were adequate.

The first bite instantly transported me back to Grandma’s dining room table and all the comfort and security it represented.

The next bite took me back to the days of simpler times and simpler lives. As a busy adult, I still on occasion long for those leisurely meals at Grandma and Grandpa’s house.

Each bite added to the flood of memories filling my heart full to overflowing.

The entire experience wrapped me up in the coziness of Grandma’s memory.

On that autumn afternoon at CRAVE PIE STUDIO, a dormant tradition was resurrected. And the sweetest news of all is that Briana and her team have allowed my children to know the story tucked into each bite of Butterscotch Cream Pie!

My son Sean is such a fan that two full size pies are required when my mom and dad visit. My son hides his pie in the basement refrigerator and if he doesn’t finish it in two days after the upstairs pie is gone – my dad starts circling with his glass of milk. I play the role of referee.

Ordering CRAVE PIE (in all sizes) is now a requirement for all of our family visitors, trips and special occasions. On a recent visit, my dad said this: “tasting this Butterscotch Cream Pie makes me remember the goodness of my wonderful mother!” Personally, I didn’t think it was possible to improve on Grandma’s pie but CRAVE PIE crust takes Grandma’s pie to a whole new level. In the crust we trust and for my family it’s always butterscotch or bust!

Gotta run. It’s time for my pie and I to board [the flight home].

Thank you CRAVE PIE for allowing a long-held, treasured family tradition to take flight and soar into future generations.

InsPIEred to share this story,

Susan Conley