November 15, 2007


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Easy as pie
Order ahead for a ‘homemade’ dessert
By Lisa Brown

You don’t have to make the pie yourself.

If you don’t have time to roll out crusts and labor over fillings, plenty of places are still taking orders for your Thanksgiving dessert.

At New England Country Pies, Home of the Mile High Apple Pie, 736 Milford Road in Merrimack, 883-7111, where they are famous for their Mile High Apple Pie, the cafe portion of the operation will shut down the day before Thanksgiving to allow for crowd control.

“We’ll have a stream of people, Tuesday is not too bad, but Wednesday, its a steady stream going out the door, we have a pretty good system,” said Joe Lannan, owner of New England Country Pie.

“We make 5,000-plus pies a day, we supply the supermarket chains ... like Shaw’s, Stop & Shop and Market Basket,” Lannan said. While it is just as easy to pick up one of Lannan’s pies in a grocery store, many people like to come in and place orders.

“Our lemon meringue pie is nice and high and if you call ahead, we’ll make one up,” Lannan said.

The line forms early in Salem outside the doors of The Pie Guy, 8B Industrial Way in Salem (898-8868). The pie wholesaler gets a variance from the town that allows the company to open for commercial business during the week of Thanksgiving.

“There’s a line of paid customers and non-paid customers. The customers who ordered and paid go quickly; if you haven’t, you wait in line and hopefully you will get [the pie of choice] if it’s not too late in the day,” said Jim Withrow, whose brother, Mike and his wife, Lisa Withrow, own The Pie Guy.

The Salem bakery is famous for its cream pies in nearly 20 different flavor combinations.

“Our chocolate cream is the flagship number-one pie, then we have the key lime, banana cream, pumpkin pie — which we make with whole milk on a graham cracker crust,” Withrow said. “Our apple cream pie is old fashioned apple pie with a big hole cut out of the top which we fill with whipped cream, and once you cut in to it it looks beautiful with the contrast of the apples ... it’s the best you’ll ever have. We only make it one week a year.”

New England Country Pies and The Pie Guy both recommend ordering in advance — at least by Monday, Nov. 19, if not sooner.

At Crosby’s Bakery, 51 E. Pearl St. in Nashua, 882-1851, where the Crosby family has been baking pies for more than 60 years, current and former employees will gather in the kitchen two days before Thanksgiving for a marathon bake-off.

“We don’t start making them until Monday afternoon and they have to be ready by Wednesday morning,” said Gail Crosby Cummings, co-owner of Crosby Bakery

Crosby says she expects to turn out about 1,000 pies, in 19 different flavors. She wants people to get their orders in by Friday, Nov. 16, if possible.

Last-minute pie seekers could find luck on their side if they head over to Lucia’s Portuguese Bakery, 12 Scripture St. in Nashua, 882-1666. Owner Judite Correira says she expects her regular customers to order in advance, but says she understands the person who waits until the last minute.

“I do mention to order ahead to help me serve you better,” Correira said.

In Amherst, Cassie Betro who manages the Black Forest Café and Bakery, 212 Route 101A, 672-0500, said on the Wednesday before Thanksgiving, people will begin lining up outside the door at 6 a.m. for the 8 a.m. opening.

Black Forest offers a pumpkin pie with a twist, which is only available during the Thanksgiving week.

“It is pumpkin pie with maple cream cheese and a pecan streusel topping,” Betro said.

In addition to the pumpkin pie, the bakery offers traditional apple, Dutch apple, cranberry apple and pecan pies. For the first time this year, Black Forest Café and Bakery is offering dinner catering for pick-up.

The menu includes corn bread, sausage and pecan cornbread stuffing, maple-glazed carrots and parsnips, sweet and Yukon smashed potatoes and a whole turkey breast that comes pre-stuffed with the cornbread stuffing. Deadline for all orders is Sunday, Nov. 18.

At Kay’s Bakery, 443 Lake Avenue, Manchester, 625-1132, Kay Skilogianis is baking as fast as she talks.

“Thanksgiving is usually a lot of pies, and pork pies, we do a lot of pork pies,” Skilogianis said. In addition, she’ll have her regular assortment of pies — apple, pumpkin, blueberrry, banana cream, chocolate cream, custard and lemon meringue.

If you’re looking for a classic New England mince meat pie, you’ll find it at Michele’s Gourmet Pastries & Deli, 819 Union St. in Manchester, 647-7150. Along with mince meat Michele’s offers traditional favorites including pumpkin, apple, blueberry, lemon meringue, coconut cream, banana cream and key lime pies. All orders should be placed by Friday, Nov. 16.

No need to panic over pie if you live near Farm and Flower Market, 15 Webster St. in Manchester, 625-6700. The store, which offers nearly 20 different kinds of pies, will be open a few hours in the morning on Thanksgiving day. While store manager Kathy Erkkila advises people who want a particular flavor pie to order by Sunday, Nov. 18, she says the store should still have a nice selection on Thanksgiving morning

At Angela’s Pasta and Cheese Shop, 815 Chestnut St. in Manchester, 625-9544, get those orders in by Saturday, Nov. 17, for pick-up on Wednesday, Nov. 21, from 10 a.m. to 6 p.m. Offerings include pumpkin cheesecake ($15.95), cream pies ($12.50), apple ($12.95), pumpkin ($12.95), peanut butter and chocolate ($13.95), finikia (butter cookies with orange blossom syrup and nuts, six for $3.95), baklava (six for $6.95), Koulouraki (butter cookies with sesame seeds, 12 for $4.95), Russian tea cakes (six for $3.95), pumpkin whoopee pies ($2.95 each) and pecan sticky buns ($4.95 for a pan). Some of the pies require baking after pick-up. See the whole line-up at

At Bread and Chocolate, 29 S. Main St. in Concord, 228-3330, owner Franz Andlinger will have some pies, but it’s his cakes and tarts that he is famous for. He is asking his customers to order a couple days in advance if they can.

“I’ll be making fruit tarts, a white and dark chocolate mousse cake, pumpkin cake with maple butter cream, absolutely outstanding, it is unbelievable, and I’m making pumpkin tarts with hazelnuts and almond crust that is also wonderful,” Andlinger said.

Up the street at Madeline’s, 124 N. Main St. in Concord, 224-5353,, you won’t find dessert pie but you will find pork pie.

“We have pork pies with or without the potato,” said Trish Hogan, shop manager. Though Madeline’s doesn’t make pie, they do offer several tarts including pecan, fruit and lemon.

11/8/2007 Italian eats, bistro style

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10/25/2007 Trick or treat, the grown-up version
10/18/2007 Shop where the pros go
10/11/2007 Enjoy apple season from orchard to plate
10/04/2007 Tradition on the menu
9/27/2007 Meet your pig
9/20/2007 In search of the right meat
9/20/2007 Vegan blogger branches out
9/13/2007 Get ready to eat
9/6/2007 Fifty years of fair
8/30/2007 The buzz about peach fuzz
8/23/2007 Enjoy the Caribbean, sans hurricanes
8/16/2007 Festival weekend
8/9/2007 Still time to scream
8/2/2007 Perfecting a pound of pasta
7/26/2007 Gourmet Concord?
7/19/2007 Tart treats of a New Hampshire summer
7/12/2007 Reintroducing ratatouille
7/5/2007 Time to hit the grill
6/28/2007 Peanutty dinner delight
6/21/2007 Spicy meat, grilled meat and saucy meat
6/14/2007 Holy Barbecue
6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki — a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
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03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch