St. Louis Jewish Light from St. Louis, Missouri • B1

Visit WWW. STLJEWISHLIGHT.COM ST. LOUIS JEWISH LIGHT NOVEMBER 18, 2015 1B WE COME HIGHLY RECOMMENDED Great Food! Great Prices! Voted Best Steakhouse 18th Consecutive Year by the RFT Readers Poll 7th Year Sauce Magazine's Reader's Choice Award PLACE The Place for Steaks Serving Lunch Dinner Open: Mon Fri 11 a.m.-1 a.m. Sat. Noon-1 a.m.

Sun. 4 p.m.-midnight (636) 227-8062 14282 MANCHESTER RD. (Just east of Hwy. 141) West County 14282 Manchester Rd. block east of Hwy.

141) (636) 227-8062 South County 3939 Union Rd. (Across from South County Mall) (314) 772-5977 Historic Soulard 2117 S. 12th Street block south of Russell) (314) 772-5977 At Three Locations BY PATRICIA CORRIGAN SPECIAL TO THE JEWISH LIGHT You can taste it already, that familiar silky texture infused with deep notes of nutmeg, cinnamon and a hint of clove. talking pumpkin pie, of course. But maybe a fan of pecan or mincemeat instead, or you swear by the all- American favorite, apple pie.

No matter. Today we celebrate pie pie for Thanksgiving, pie for Hanukkah, pie for birthdays and even pie for breakfast, eaten cold from the fridge. Fruit pies, cream pies, meringue pies, savory pies and pies. We honor foot-high pie, oatmeal pecan pie, a pie baked inside a cake), apple green chili pecan pie, levee-high pie and even gooey butter cake pie. You can get all these and more in the St.

Louis area, and tell you where. But first, a brief history of pie is in order, gleaned from the American Pie Council, based in Lake Forest, Ill. (See piecouncil.org) Pie dates back to the ancient Egyptians, and by the 14 th century, pie was popular. Legend has it that the Romans published the first pie recipe, for a goat cheese and honey pie in a rye crust. (Silly Romans! Sounds more like an early cheesecake.) The American Pie Council teaches that meat pies (or were served in England as early as the 12 th century.

was actually more crust than it says. these pies were made using fowl, and the legs were left to hang over the side of the dish and used as On a more pleasant note, fruit pies came into fashion in England in the 1500s, and Queen Elizabeth I gets credit for making the first cherry pie. (What the kitchen staff was off that day?) When the English settlers brought pie to America, the crust served just to hold the filling and was rarely eaten. Eventually, a clever baker realized the value of a perfect, flaky pie crust. Here, in alphabetical order, are some of the bakeries around town that specialize in pie.

Blue Owl Restaurant and Bakery The Blue Owl in Kimmswick makes 30 kinds of pies, but one particular variety enjoys a national reputation. Founder Mary Levee High Apple Pie, featured on the Food Network and named one of stands 12 inches high, weighs 10 pounds and is made with 18 apples. Levee High Apple Pie is our most baker Tiffany Pfitzer says. also make a variation of it with a caramel pecan After 13 years on the job, favorites are blackberry and butterscotch pecan. Right now, the pumpkin cream cheese pie is popular.

Year- round favorites include lemon meringue and coconut cream. In the spring, strawberry rhubarb pie takes the cake. (Sorry.) Pies range from $19.95 to $46.95. Mini versions of fruit pies range from $6.95 to $8.25. Sugar-free pies also are available.

Call 636-464-3128 or see theblueowl.com Blue Springs Cafe At this and bakery in Highland, the foot-high meringue pies draw customers. coconut is the most popular, and chocolate pie is the second says Brett Merkle, a server. also have lemon meringue pie and banana meringue Double-crusted fruit pies also are available, including apple, peach, cherry, blackberry, blueberry and strawberry rhubarb. (That last is favorite, and mine, too. After devour- ing a piece one spring day at the dearly missed I bought the whole pie and served it that evening to company.) A chocolate-chip pecan pie is the most unusual offering at the Blue Springs Cafe.

And, of course, pumpkin pies rule just now. Any pie costs $17, and you can buy a slice for $4.95. Call 618-654-5788 or see foothipies.com Sweet! St. Louis thrives with pies DINING GUIDE Fall 2015 A SUPPLEMENT TO THE ST. LOUIS JEWISH LIGHT Sugarfire Pie.

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