New Ways to Eat Pie

Remember when pie was just pie? Single crust, or double, perhaps with a lattice top. A summer berry filling, pumpkin in fall, or maybe ch...
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Chile Pies & Ice Cream; San Francisco

As long as there have been sweet pies there have been savory ones, of the British pub specialty steak-and-kidney sort. Here comes a sweet-savory hybrid: green chile apple, which unites New Mexico Hatch chiles and Granny Smith apples, with a cheddar crust and walnut streusel, all drizzled with Monroe’s Red Chile Honey. “The pie has more of a smoky flavor,” says general manager Lauren Rossi, “rather than spicy.” Looking for something further Frankensteined? The chile pie—or any other flavor—is offered blended in a pie milk shake, with Three Twins organic ice cream.

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