The Lord of the Pies - Deep Dish Apple Pie

Baking out of a remodeled 1930s Victorian bungalow in Dallas’ Bishop Arts District, Megan Wilkes and Mary Gauntt are creating beautiful, handmade pies with local and seasonal ingredients. For the Lord of the Pies, a whopping ten apples are peeled, chopped and soft-baked into their house made caramel. Topped with a crispy cinnamon streusel, the buttery, flaky crust rises lord-like above the rest. This delicious tower of tastiness is the tallest pie you have ever met.

$99

Baking out of a remodeled 1930s Victorian bungalow in Dallas’ Bishop Arts District, Megan Wilkes and Mary Gauntt are creating beautiful, handmade pies with local and seasonal ingredients. For the Lord of the Pies, a whopping ten apples are peeled, chopped and soft-baked into their house made caramel. Topped with a crispy cinnamon streusel, the buttery, flaky crust rises lord-like above the rest. This delicious tower of tastiness is the tallest pie you have ever met.

More Details

  • This package includes a 9" Apple Pie that serves 8-12 people
  • This deep dish pie is 4" tall
  • Each pie is boxed with exquisite floral and branded packaging. Perfect for a gift or a party!

Use And Care

  • This pie is made fresh and carefully packaged with dry ice
  • Upon arrival, remove the pie from packaging immediately and let it thaw on counter for 4-6 hours uncovered. The Lord of Pies can be stored at a dry room temperature for up to 2 days
  • To serve the whole pie, once thawed to room temperature, place the pie on a baking sheet, cover with aluminum foil and heat in a 425 degree oven for 20 minutes. For a slice, heat a piece uncovered in the oven at 425 degrees for 6 minutes
  • To serve later, keep the pie in the freezer upon arrival for up to 2 weeks
  • Emporium Pies suggests to heat the pie up by the slice as the whole pie may fall apart a bit when sliced

Ingredients

Apples, Flour, Butter, Sugar, Brown Sugar, Heavy Whipping Cream, Pure Bourbon Vanilla Extract, Lemon Juice, Cinnamon, Salt, Baking Powder, Eggs.