Breaking News: Pies Take Over the New York Times

Diner's Rye Pecan Pie. This photo totally belongs to the New York Times

There have been rumblings for a while now. Pie is on the up and up. And now, the newspaper of record has taken note.

Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn. (For proof that the cupcake craze has gone too far, consider the new turkey cranberry cupcake with gravy in the batter from Yummy Cupcakes in Los Angeles.)

Suddenly, New York and San Francisco are national centers of pie innovation.

Go read the article already! It mentions some of my favorite Brooklyn pies, including Diner’s dope Rye Pecan Pie and a few specialties from the ladies of Four and Twenty Blackbirds (they’re Salted Caramel Apple pie rides food trends without being trendy). It’s pretty cool to live in the epicenter of pie innovation!



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4 responses to “Breaking News: Pies Take Over the New York Times

  1. Sister

    That lemon confit tart looks radical. Why not flirt with some citrus sometime soon?

  2. Chocolate salt caramel tart, pie innovation, pie replacement. Pumpkin out, this pie in.

    ‘Whisk’ in Williamsburg only has a few optimum sized tart tins left.

  3. Sister-That’s what I’m doing this weekend!
    Beth-It was great to meet you. Good luck with the tarts. Let us know how it goes.

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