Think pie, pie and more pie! The Pie Cloud family is a group of folks obsessed with baking the best pies possible. If you ask to see photos on their phones, nearly every picture is of pies. Maureen DePatie, the owner (or pro-Pie-etor of Pie Cloud) has been known to call out to her family in the middle of the night with ideas for new pie flavors. She’s a lifelong baker who began with a Kenner Easy-Bake Oven back in the ‘60s and baked her way up to a premium quality pie shop. A former journalist (specializing in food writing and food TV production) she can now usually be found up to her elbows in dough but is never too busy to talk pies. She started Pie Cloud six years ago and immediately drafted her two adult kids into the biz, and to this day they can still be found slinging pies now and then, along with a few pastry pros who are equally dedicated to crafting perfect pies.
Our food philosophy embraces everything pie; our range is sweet, savory, and sublime. Our savory menu includes many of the kinds of pie that people hope and expect to find at any pie place, including a great steak 'n ale pie and a fresh chicken pot pie, as well as flavors for the more adventurous, like a slow-smoked BBQ pork on cornmeal crust and even a mac and cheese pie topped with bacon lattice.
Everything is made from scratch with the best ingredients possible, be it pie crust, creamy custard, or fresh fruit filling. (And we are best friends with butter and cream!) No pre-fab, no preservatives.
Sweet pies include an ultimate apple, lemon meringue, luscious lime, banana cream, and perfect pecan. These half a dozen or so are daily standards and we add seasonal flavors that change all the time, joined by our sublime category that features out-of-this-world pie creations.
We’re famous for our turkey dinner pie, comprising of a rosemary-and-sage-stuffing crust filled with turkey, gravy, and veggies, topped with mashed potatoes, served with a side of fresh cranberry relish. For a great sweet fix, think lemon meringue – tart, French curd inside crisp, butter shell, finished with Italian meringue.