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

 

Jamestown Pie Co., Williamsburg, VA

1804 Jamestown Road
Williamsburg, VA
757-229-7775
Lunch and Dinner Sunday-Saturday


Website: www.buyapie.com
Map


The neon “Open” sign beamed like a lighthouse in the gathering dark as we trekked around Williamsburg looking for a pie fix. Set in an inconspicuous little shop with Christmas icicle lights along the front eave, this historic town’s favorite pie shop beckoned us inside minutes before closing with its “world famous” pecan pie and something called bumbleberry pie.
    We ordered a slice of each and went out front to sit at the stone picnic tables beneath the pine trees and an oak for some Southern relaxation. The pecan pie, which is said to come from an 80-year-old family recipe, stood up firm to the fork, so we suppose it could be called pecan pie al dente. It wasn’t billed as chocolate pecan, but we happily hit a couple of pockets of chocolate as we worked our way through it.
    We were also told that it comes with a certification from the Virginia Department of Agriculture that it will store safely for 30 days if not cut into. Take it home for this weekend’s dinner or to Aunt Martha’s for next month’s family reunion and you’ll be the hit of the party. (If you aren’t visiting the tidewater area of Virginia soon, try the store’s online mail catalog.)
    The bumbleberry pie was a revelation. It was made with a mixture of berries: blue, black and rasp. We’re more into pure pie flavor, but we liked it – tart and gooey under a crumbly lattice -- and it sure has its fans at the Jamestown Pie Co. because it’s listed as the most popular fruit concoction here. And at $2.50 for two slices of any kind plus drinks, why not try them all?
    The flavors include butterscotch pecan, Virginia peanut and chocolate peanut, three varieties of hazelnut, every combination imaginable of strawberry, rhubarb and peach, dark cherry, sweet potato, spiced pumpkin and probably some others we’re not aware of. Because they’re made fresh, not all flavors will be available when you arrive, but think of that as a good thing.
    If your timing’s good, you may sample the pecan to see if you like it. Small cubes of it in individual containers were in a bucket by the counter when we went in. We suspect you’ll want to order a full piece for yourself, but go ahead and nibble while you watch through the windows as the bakers press out dough and apply latticework to a blackberry pie.
    When you say “pie” at the Jamestown, which is on the road to the site of America’s first British colony of the same name, you have to include pizza in your thinking. After all, the motto at owner Reggie Akdogan’s place is “Because round food is good food.” But you’re on your own there because we are more dessert pie people, as you may have noticed.
 

Other Jamestown Pie Co. location:

11800 Mariners Row, Suite 100
Newport News, Va.

757-596-3888