Given our penchant for pie, we're not quite sure how we missed the grand opening of Piefection last fall (epic sugar rush?). But now that we've regained our senses, it's high time we pressed our noses to the glass to see what this shop's got in store.
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From former bank executive turned baker Cheryl Standage, Piefection features more than 30 varieties of whole scratch-made pies (no slices) to-go.
And Piefection's pie of the month for April, a creamy Arizona Orange made with handpicked and juiced sour Arizona oranges (a kind of key lime pie by way of the Grand Canyon State) is just one of its many temptations.
Here are a few others:
The locally owned pie shop mixes Standage's memories of techniques learned from years of watching her mother and grandmother in the kitchen with a deep-rooted belief in using only top-notch ingredients -- think bars of authentic Callebaut chocolate, fresh-ground nutmeg, and fruits like wild, uncultivated blueberries and Michigan cherries -- to make the best pies possible.
Pies are made in-house daily. There are standards such as coconut and banana cream, lemon meringue, and fruit-centric pies like country apple, strawberry rhubarb, and Georgia peach crumb; specialty pies including a lemon blueberry sour cream, white chocolate raspberry, and French silk; and a featured pie of the month.
And Standage makes good with the savory pie creations as well as the sweet. Offerings include a green chile pork pot pie with roasted green chile, beans, and corn and an Italian beef pot pie featuring seasoned beef, zucchini, green beans, and red peppers. They can be purchased baked and ready to eat or taken away to be baked at home.
Piefection's nine-inch pies range from $13 to $17. Savory pies are around $6 and quiches are $15.
Piefection 6731 East Brown Road, Mesa, 480-218-743 www.piefectionaz.com
Hours: 10 a.m. to 6 p.m. Monday through Saturday
