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American Pieways reviews

YOUR GUIDES TO GREAT PIE




John Forsyth is a book author and world traveler with discriminating tastes and a storyteller's heart. He and his wife, Jennifer, are traipsing along America's backroads and "pieways" in search of good desserts by the slice and sweet stories. You can find all of their reviews linked from the home page.  Here's to good eating and good reading.
"There are lots of jokes involving pies; they’re funnier than other foods, somehow."
-- The New York Times, June 15, 2009


OUR RATINGS





One slice: You’re in danger of suffering pie withdrawal, and no alternatives in sight.



Two slices: You used to think this was good pie, before American Pieways set you straight.




Three slices: If pies came out of your oven this tasty, you’d start a bakery.




Four slices: Buy another slice to go, ’cause this’ll still be good in the morning.



Five slices: Whoa! Redraw that vacation itinerary to include this pie.





Six slices: Member of the Holy Church of the Flaky Crust.

CONTACTS

 

FarmHouse Cafe and Bakery, Omaha, NE



3461 S. 84th St.
Omaha, NE
(402) 393-0640

Breakfast, lunch, dinner

We had a feeling as we entered town that Omaha was going to show up as a pretty good pie town. It’s hard to describe how you know, sometimes, but in this case we had about four places to investigate, from the downhome to the fancy-schmancy, not to mention Perkins Restaurants, a national chain represented both here and across the river in Council Bluffs, Iowa.
     We were here to enjoy part of the last College World

Series at storied Rosenblatt Stadium (go Horned Frogs!), and had only a few minutes to squeeze in some pie before getting in Rosenblatt’s eternal lines for tickets and admission. So, to the locally owned FarmHouse we went.
     Decorated like a hotel restaurant, with lots of booth seating and floral patterns in the carpet, the FarmHouse brings in up to four pie bakers at 3 a.m., and they have the banana cream, Snickers cream, lemon meringue, caramel apple, cherry, rhubarb and about eight other varieties ready for serving by 7 o’clock, so you can have a slice with your breakfast, if you so desire. The monstrous cinnamon rolls are popular, too. Bread pudding, apple crisp, cheesecakes in six flavors including Butterfinger, cakes including German chocolate, brownies and lemon bars round out the bakery choices.
     The best news: the pies are outstanding. John got the lemon silk, which carried two inches of cream, making the pie, set in a graham cracker crust, too tall for his fork. But “creamy” is certainly an accurate description of this wonderful pie.
     Jenn’s selection, however, was the winner: strawberry-banana cream pie. It was heavy on the banana layer beneath its own huge stack of rich, delicious cream, with unnecessary almond slices on top. It was better than one from an expensive New York bakery. Both flavors made for refreshing summer desserts.
     The FarmHouse was the only pie place we had time to try during our brief visit to this wonderful city. So, we have many more places to visit upon our return.

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