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Pie’s the Limit

These tarts give new meaning to upper crust.

Pie pops

Pie is on the rise at Hill Country Chicken in New York’s Flatiron District, where the salted margarita pie baked in a pretzel crust (a riff on key lime) gets an extra boost from a shot of tequila and Grand Marnier. Seattle’s High 5 Pie founder Dani Cone makes baking mini rhubarb custard tarts in mason jars – and cherry-almond pie pops – look as easy as pie. And there’s nothing humble about the pie at Montreal’s Icehouse, where slices of peach tart are battered, breaded, fried then topped with a scoop of vanilla ice cream.

High 5 Pie 1400 12th Ave., Seattle, 206-695-2284
Hill Country Chicken 1123 Broadway,
New York, 212-257-6446
Icehouse 51, rue Roy E.,
Montreal, 514-439-6691


Photo: Natasha V.; Food stylist: Christopher St.Onge; Prop stylist: Suzanne Campos / Plutino Group

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PASSPORT     SEATTLE    

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