2019-11-11_Bloomberg_Businessweek

HibiscusKeyLimePie

SPINNINGJ,CHICAGO

TheHumboldtParkcornerstoreevokesanold-schoolicecream

shop,completewitha 1920smarblecounterandsodafountain

drinksmadewithcustomsyrups.SteveMcHugh,chefandowner

ofCuredinSanAntonio,nominatesSpinningJ’spink-hued

hibiscusKeylimepie,whichaddstartfruitinesstothesweet

custard.“Theclassicatmosphereis sucha throwback,”hesaysof

bakerDinahGrossman’shotspot.“Butherpiesaremodern.” FOOD AND PROP STYLING BY LIZA JERNOW

Intimefortheholidays,topchefstellustheirfavoritepies

andwheretofindthem.ByKateKrader PhotographsbyHeamiLee

The Slice of Your Life

Apple Pie

BRIERMERE FARMS, RIVERHEAD, N.Y.

Dominique Ansel hosts an annual pie night at his eponymous New

York bakery every fall, but otherwise the Cronut inventor leaves

that dessert to others. A favorite is the apple pie from Briermere

Farms on Long Island. It’s made with fruit grown on the property,

generously spiced with cinnamon, “with that flaky crust and plenty of

gooey caramelized apples inside,” Ansel says. “There’s something so

comforting about apple pie.”

Buko Pie

SARI SARI STORE, LOS ANGELES

What looks like a quiche with hard-boiled eggs is in fact

a crusted custard laced with young coconut slices from

Filipino pastry chef Margarita Manzke. “I’m a big fan of

all of chef Marge’s baking,” says Charles Namba of L.A.’s

Tsubaki. “But her buko pie is completely special. No one

has ever tasted a coconut pie like it before.”

FOOD Bloomberg Pursuits November 11, 2019

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