Good Taste: Magpie
It's pie time for a new trend I'll choose pie any day over cake (not to mention cupcakes), so it was with great anticipation that I waited for Magpie to finally open its adorable "nanna chic" cafe on South Street. If my first buttery bites of de
I'll choose pie any day over cake (not to mention cupcakes), so it was with great anticipation that I waited for Magpie to finally open its adorable "nanna chic" cafe on South Street.
If my first buttery bites of designer-turned-baker Holly Ricciardi's delights are any indication, we've embarked on a wonderful new trend.
From the flaky-crusted slab pies filled with plum and almond, orange-blossom-scented peach, or apples laced with pink peppercorn-touched salted caramel, to a savory cup-shaped potpie crust brimming with creamy tarragon-infused chicken velouté, these homey-yet-sophisticated pies display smart handcraft and a sense of seasonal creativity.
The crunchy "pie fry" strips with fruit dips are a lovely, light snack. My favorite, though, was a slice of pure indulgence inspired by Ricciardi's great-grandmother, whose 1950s recipe, rich with brown sugar, eggs, and butter, has been goosed with a dose of Jim Beam, like butterscotch silk with a bourbon punch. It was good. Really good.
In fact, Barbuzzo's budino now has some old-school competition.
- Craig LaBan
Butterscotch bourbon pie, $5, Magpie, 1622 South St., 267-519-2904; www.iluvmagpie.com