Humble Pie

You will not be sorry getting a pie here. No pizza as that refers to another business. This is a business in Avon Lake that make pies (Apple, peach…) and these are the best pies I have ever eaten and I have tried several varieties. She uses all primo and when possible local ingredients. Expensive and worth every penny.

I am very excited that Humble Pie will finally be moving into a location of their own soon. No more having to get up early to track down a pie in a farmers market in a field on a Saturday morning!
Plan ahead for Thanksgiving or any other major pie-​eatin’ holiday because the pies go quickly and you’re going to want to bring one of these. It guarantees you an invite for the following year and, if you bring two, a seat at the grown-​ups’ table. The other guests will love these pies and they will love you by proxy.

after you taste it
you might be disappointed
in your grandma’s pie
Being a baking dilettante, I had attempted pie crust in the past, with horrible results. I was convinced that you needed to have a special gene to get it right, or you had to make it hundreds of times to learn how to make that elusive, flakey crust. Crust is key in pie, and if you are not using lard, you’re doing it wrong. Humble Pie’s crust is pie crust perfection personified.
Next, the filling. Always locally sourced and organic, therefore seasonal. There will be no strawberry pie in the winter. It’s all about local availability. And there will be no preservatives as well, not that it would be an issue once you taste it. These pies will not last long enough to need them.
Aside from the standard crust topping, there is a crumb topping on some pies as well. Both are flawless.
Now, like anything this good, availability is limited. They are available at a few local farmers markets and at a restie called Sara’s Place in oh-​so-​tony Gates Mills. They can also be ordered for pick-​up I’m pretty sure.
If you spot some humble pie, just get it. OK? OK!
Carry on.