Advertisement
HomeCollectionsPies
IN THE NEWS

Pies

FEATURED ARTICLES
NEWS
July 31, 2014
As the Orioles continue their winning season and hold a lead in the American League East, it is exciting to see many different players contributing to the success. It is truly a team effort. Many players have had the opportunity to be featured in MASN's post-game interview. It's unfortunate that again and again, Adam Jones finds it necessary to steal their moment in the spotlight by throwing a pie in their face on live TV ( "The Orioles are pitching Dangerously Delicious victory pies," June 13)
ARTICLES BY DATE
NEWS
July 31, 2014
As the Orioles continue their winning season and hold a lead in the American League East, it is exciting to see many different players contributing to the success. It is truly a team effort. Many players have had the opportunity to be featured in MASN's post-game interview. It's unfortunate that again and again, Adam Jones finds it necessary to steal their moment in the spotlight by throwing a pie in their face on live TV ( "The Orioles are pitching Dangerously Delicious victory pies," June 13)
Advertisement
FEATURES
By ROB KASPER | August 21, 1994
When I am stuck in the maddening traffic that surrounds our nation's capital, I try to ease the tension by eating something wonderful.One afternoon, for instance, as I inched around the Capital Beltway, I went hunting for pies in Hyattsville. Turning off the Beltway, I headed down East University Boulevard, took a right at Riggs Road and another right at East-West Highway. There at 1812 East-West Highway was Takoma Kitchens, bakers of fresh fruit pies.Inside the bakery, my eyes went straight to the pies.
ENTERTAINMENT
By Karen Nitkin, For The Baltimore Sun and By Karen Nitkin, For The Baltimore Sun | July 30, 2014
When Edward Bosco and Marianne Kresevich decided to open a pizza restaurant, they didn't choose his hometown of Brooklyn, N.Y. And they didn't pick Chicago, where they were living at the time. Instead, the husband and wife moved to Baltimore and opened Verde in Canton. "We felt differentiating ourselves would be easier in Baltimore," says Bosco. Their rustic-chic restaurant, which opened in 2012, is among a handful of places that are bringing higher-quality pizza to the region. Without a pizza shop on every corner, entrepreneurs in Baltimore see room to carve out their own slice of the action, offering pies that meet a growing pizza sophistication.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | July 20, 2005
If you suffer from pie phobia, put aside your worries. John Phillip Carroll is out to prove that there's a reason for the saying, "easy as pie." In Pie, Pie, Pie (Chronicle Books, 2005, $19.95) he offers 60 clear and concise recipes, many with helpful tips on how to avoid some of the most common pie-making blunders. Your meringues don't rise? Try warming the egg whites slightly before beating them. Crusts too soggy? Try a glass baking dish. The recipes collected in this book range from the traditional apple pie to the more unusual rum-raisin cream cheese pie and coconut macadamia cream pie. In addition to fruit, cream and custard pies, there are also recipes for chiffon pies and candy pies, each recipe sounding more delicious than the last.
NEWS
By Suzanne White and Suzanne White,SPECIAL TO THE SUN | October 1, 2003
At 11, Henry Cammack knows his pies - especially the fall harvest favorite, apple. A sixth-grade student at Jemicy School, Henry runs his own pie-baking business in the Towson family home he shares with parents Kimberly and John and brother Walker, 9. The young entrepreneur with a culinary vision started his baking operation on July 4 this year as a means to raise money to buy birds, which he collects and houses in an aviary. He was fast to point out that a goldfinch, his most expensive bird, costs $85. As to his dessert specialty, the talented youth says, "I like baking pies, and I like to cook."
NEWS
By Liz Atwood and Liz Atwood,SUN STAFF | July 10, 2002
. The deliveries came in a dark-green 1950 Chevy pickup, which kicked up dust as it rolled down our gravel driveway. The truck would stop at our back door, and my grandmother would climb out of the passenger's side holding a tin picnic box. The treasures inside varied with the season: pumpkin pies in autumn, lemon crackers we called Maw-Maw cookies at Christmastime, chocolate-pudding pies in the spring. In the summer, the tin's riches expanded - strawberry jam, creamed peas, coconut cakes.
NEWS
By Liz Atwood and Liz Atwood,SUN STAFF | July 24, 2002
No one wants to cook on a sweltering summer day, but who can refuse a homemade dessert? Lauren Chattman's answer to this dilemma is as easy as pie. In Icebox Pies: 100 Scrumptious Recipes for No Bake No Fail Pies (Harvard Common Press, May 2002, $16.95), Chattman describes a way to make a delicious dessert with only a few minutes of cooking. She defines an icebox pie as one having to spend at least three hours in the refrigerator or freezer. These pies are easy to make, with cookie-crumb crusts that need no rolling and fillings that are uncooked or cooked on the stove top and need no baking.
NEWS
By Lisa Breslin and Lisa Breslin,SPECIAL TO THE SUN | February 25, 2002
LITTLE COULD contain the enthusiasm of a team of seventh-graders at West Middle School in Westminster last week as they prepared to slam shaving cream "pies" into their teachers' faces. After a successful candy sale that garnered $8,000 for school activities and charities, it was finally time to cash in on their prize. Teachers Tracy Lee, Amy Airing, Pat Gibson and Dick Thompson huddled nervously. "Man, I can't believe this is happening. It's kind of scary," said pupil Courtney Cornelius.
NEWS
By Tony DiTerlizzi | June 27, 2001
* Editor's note: Tasty treats unite aliens and humans, leading to peaceful resolutions of outer space conflicts. One Tuesday afternoon Jimmy Zangwow asked his mom, "Can I pleeaase have some milk and a Moon Pie?" "Of course not," his mom replied. "You'll ruin dinner. Now run outside and play." "Aww, nuts!" Jimmy muttered as he stomped out his back door and climbed aboard his secret project. "I wish I could go to the moon and get my own Moon Pies, but this junk jumbilee jalopy will never fly ..."
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 15, 2014
Rodney Henry is picking up and moving to Texas. Henry, the founder of Dangerously Delicious Pies and former contestant on “Food Network Star,” has sold his house and is moving to Austin, where he's been living part-time over the past four years.  In September, Henry will start operating a pie business on the grounds of The Lost Well, a bar and live-music venue in the city's East Austin neighborhood, which Forbes magazine ranked...
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 10, 2014
Well I reckon if you're going to throw a big pie-themed party in Baltimore, it makes good sense to have Rodney "The Pie Man" Henry on board.  Sure enough, Henry, the founder of Baltimore's Dangerously Delicious Pies, will be bringing his inimitable "Pie Style" to   PIE at the Patterson , a pie-themed party at the Creative Alliance on Friday night. Henry will be among the judges for the evening's centerpiece, a creative pie-making contest open to all guests.
FEATURES
By Julie Scharper, The Baltimore Sun | June 13, 2014
The Orioles have been lobbing some tasty pies. For the past two years, outfielder Adam Jones has been smashing shaving cream pies into teammates' faces to celebrate big wins. This year, the pie smashes have gotten a lot more fun thanks to a daily delivery from Baltimore's Dangerously Delicious Pies.  Notice catcher Caleb Joseph's sugary sweet grin in the photo the team posted to Instagram following last night's 4-2 win over the Toronto Blue Jays.   People with a faceful of shaving cream don't look quite so happy.
SPORTS
By Aaron Wilson, The Baltimore Sun | May 29, 2014
The personality of veteran wide receiver Steve Smith is routinely on display, whether he's shoving cornerbacks around on the field or reacting to suggestions that he's past his prime. The Ravens' new starting wide receiver celebrated his 35th birthday this month. After organized team activities Thursday, during which Smith made several acrobatic catches, he was asked whether his best days as a football player are behind him. “The sense of urgency, I could really [not] care less about that,” Smith said.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | January 23, 2014
Ed Levy from Baltimore was hoping I would be able to get the recipe for the salted chocolate caramel pie that he and his wife so enjoyed at Bottega, the new restaurant located in the Station North neighborhood in Baltimore. It was one of two desserts on the menu the night he and his wife dined there with friends, and they all thought it was one of the single best desserts they had ever had. They ordered one slice to share and liked it so much they asked for a second. I contacted Adrien Aeschliman, the chef-owner of Bottega, and he graciously provided me with his recipe for the pie. He said he adapted it from a recipe from Marlow & Sons restaurant in Brookyln, N.Y. This deliciously decadent creation may not be for the inexperienced cook.
NEWS
October 14, 2013
Holy Cross Church in Street recently held a peach pie contest at its annual Fall Festival. The festival raises funds for their many charitable projects.
NEWS
By Anne Haddad and Anne Haddad,SUN STAFF | November 26, 1997
The woman the Baugher family calls "Grams" doesn't have to lift a finger anymore at Thanksgiving. But every year, thousands of families still top off their turkey dinner with one of her pies.Cutting into a Baugher's pie yields a slice of life in the American tradition: a century-old family business thriving as the latest generation works in the farm and orchard operation that has grown to include a restaurant and bakery in Westminster."I'm thankful we have the capacity to take our fruit from the blossom to the dinner table where someone can eat it and be happy," said Allan Baugher as he sat next to his 86-year-old mother, Romaine Baugher, who started the bakery in her basement in 1935 to help her husband pay off the $5,500 farm mortgage.
FEATURES
By Rob Kasper | November 19, 1997
Thanksgiving is a pie-friendly feast, and that is a major reason why I regard it as the greatest celebration known to mankind.The Thanksgiving meal has many appealing parts. There is the radiant bird, the hills of steaming stuffing, the mountains of mashed potatoes and the endless eruptions of cranberries. These dishes make for a pleasant journey, but our destination, of course, is dessert. On Thanksgiving, dessert means pies -- in the plural.Pies influence the entire meal, even the vegetable course.
SPORTS
By Daniel Gallen and The Baltimore Sun | August 2, 2013
It's become a tradition at the end of most Orioles wins: the player with the best performance will usually receive a shaving cream pie to the face courtesy of center fielder Adam Jones during a MASN on-field interview. After the Orioles' 6-3 win over Houston on Thursday , the newest Oriole received a welcome of his own. Jones and second baseman Alexi Casilla pied Bud Norris simultaneously following the right-hander's two-run, six-inning, eight-strikeout performance against his former team.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| July 30, 2013
Mary Kilby from Timonium was in search of the recipe for the delicious banana cream pie that used to be served at Toddle House restaurants in the 1950s. Toddle House was a national quick-service restaurant chain with locations throughout the United States. It specialized in breakfast but was open 24/7. Even though the chain has been closed for years it still has quite a devoted fan base, including its own Facebook page. While there are copycat recipes for some of the chain's other famous dishes, unfortunately, I had no luck finding any recipes for their banana cream pie. However, Patsy Schlemmer from Bremen, Ind., saw Kilby's request and shared a recipe for a banana cream pie that she said came from one of her mother's cookbooks from the 1950s.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.