Archive for November, 2017

In Search of Pie to Die For, Part II – The Stairway

It was only three days after I found a most delicious baker of pies in Southern Bergen County, New Jersey, and wrote this blog post, that I made a new discovery and found the stairway to the golden gate of the apple pie in the sky. It is nearly heavenly, but again, only Mom’s pies will ever be worthy of that adjective. I will not reveal a secret component.

To reiterate, unfortunately, Mom is under temporary medical care at a hospital in Northern Bergen County. I visit her daily, and food always seems to help improve the mood. Monday it was my homemade lasagna with ground turkey and broccoli. It was that same day I received a local news eblast and was attracted to a headline about a local farm making cider donuts for the season. It brought me over to this story on the best cider donuts from Bergen County farms: Not a huge donut fan, I was till piqued by the thought of the taste of the “best” of them. Coincidentally, the number one place, Abma’s Farm, was just half mile from where I had to go to see my Mom! The farm name is familiar to me because of a local supermarket’s long-standing partnership with this family of farmers for their produce.

Complete with an actual petting zoo, greenhouse and country store, Abma’s has been running for nine decades, and I’m ashamed to say it was my first time there. I am thrilled when I hear about the longevityIMG_5027 of a local family business. It warms my heart, and in this case, my belly. I walked into the market, doused with that country feel and in search of these outstanding donuts, and what did my wandering eyes see – PIES, rows of pies with golden, well-baked crusts and ingredients straight from the ground of this farm I was walking around on. What donuts? I saw good old covered apple pie with an open center (Erie did not have traditional basic pies, rather a little fancier on the flavors).


There was a tug of war going on between the apple and the Swedish apple, which had walnuts as well, along with a baked crumble topping. According to Abma’s, they bake everything from scratch. All of their fresh ingredients are preservative free. They pride ourselves in baking the finest homemade pies, muffins, breads and treats from their own homegrown fruits and vegetables.

I hurried back to the office to share this Swedish Apple key to the gate but needed some IMG_5028unbiased opinions. It was unanimous! — This is among the best pies that my associates have tasted. A friend even called it, “Nearly as good as your Mom’s!” That’s huge! Not only do they have the freshest ingredients, but somebody there knows how to bake with them! Don’t they go hand in hand. What did they have the edge on — the edge! The crimped crust at Erie’s was a bit thicker and at moments was a little hard to get a fork through. I didn’t mind because fingers were used to break it off. But I favor the thinner, flakier pinched edge, even though both were browned to near perfection.

Take a trip and explore the bottom of the stairway leading to the golden pies. Other varieties included pumpkin (and pumpkin walnut), harvest (apple, cranberry, peach) and pecan. While you’re there, explore the homemade soups, eggs from their hens, and lunch and dinner options. Say hello or goodbye to the barnyard animals because you will be back.



In Search of Pie to Die For

If you know me or at least read my blog, you’ll know that my Swiss Miss Mom is a most delectable baker, with pies being a specialty. Anyone and everyone who is fortunate enough to catch me on an unselfish pie Sunday and who has tasted as little as a forkful will testify to the maximum level of deliciousness she delivers. Unfortunately, it’s been about a year since she has been well enough to perform her culinary craft, and that leaves me, family and friends pieless!

I have been in search of backup pie for years. Nothing is ever as good as Mom’s European love touch that forms every golden crust. I thought for certain that my favorite Italian pastry shop Pasticceria Rocco’s would deliver, but for me, it’s the one thing they fall short on.


The dough is more like a sweet cookie crust and thick; I require flaky and thin pie crust, not a thick tart frame. It is good under another definition but not “pie”.


I receive lists in food-oriented e-blasts of the “best pie in the country”, but it doesn’t help me when they are located 3,000 miles away in San Francisco or when I merely see a photo of a pie with a half-baked blonde-colored crust! Oh no; dough! However, one such establishment was on a list of best pies in Bergen County, NJ. I couldn’t imagine any of the mostly American bakeries in this county being able to deliver a Pie worth Dying for.IMG_4984Erie Bakery in Rutherford’s web site lists both sweet and savory pies, scones, muffins – more like European breakfast baked goods – no icing or color. So I happened to be passing the exit on the way back from a business meeting and took a quick detour to find a cute bakery with a window counter and a handful of stools. I immediately put it to the test by trying the pear-crumb muffin and the burnt banana bread. Everything is made on premises. I was quickly ready to graduate to pie. Unfortunately, only whole pies can be purchased. Surprisingly, there was no standard apple pie. Varieties include Buttermilk

Sweet Potato, Bourbon Pecan, Pumpkin Pepita, but I went with the Salted Caramel Apple Crumb. It was about 15 minutes before I couldn’t resist the temptation of the taste test. In went the fork, and when there was a slight struggle getting the prongs to easily go through the bumps in the crust, I knew there was great potential here.





IMG_4988At $30, this pie better have a lot of love packaged. It embraced me, and I felt as close to home as I’ve been on Sundays a year prior and past. Next came the judge and jury though. I was then on my way to visit mom. Even though she hasn’t been completely herself these days, I approached with the box and a plastic fork, opened it up and put it in front of her. Nothing was said, but the fork went from box to mouth repeatedly, and her fingers broke off that bumpy end. There was a pause as it rested in her mouth awaiting a verdict. It got a nod – passing grade. An hour later Dad called and said, “By the way, that pie you let me taste was very good.” So far, it leads the race in the chase towards Mom’s pies, even though they will always be a lap ahead of the rest of the pack. Finally, something can join the race as a temporary substitute.