Published: September 21, 2011
Dangerously Delicious Pies, 2839 O’Donnell St., (410) 522-7437, dangerouspies.com
For years, we’ve talked about making scrapple pie. Not a pie crust filled with scrapple, but a pie crust made of scrapple and then filled with, well, apples, eggs, whatever. Seemed to make sense, since scrapple, despite its pig-part ingredients, is mostly grain. Plus, though it’s savory, it goes well with sweet stuff, like maple syrup. Earlier this year, we mentioned the idea to Rodney Henry, the grand pooh-bah of the Dangerously Delicious Pies monopoly, and he got real excited. But months passed and nothing came of it. Then we ran into him again, brought it up, and, sure enough, he pulled a tattered “to do” list out of his pocket, and there it was, right up top, in bold-scrawled letters: “SCRAPPLE PIE.” Next thing you know, we’re down at his shop on Canton Square, watching him try it out (see video at citypaper.com/scrapplepie). Henry took some scrapple, mushed it up with a couple of eggs, and hand-formed it into pie tins and put them in the oven. Twenty minutes or so later, he pulled them out—and, yes indeed, they were crisp and ready to be filled. He put apple filling in one and topped it with a roasted pig’s foot and a scrapple/bacon crumble, and in the other he put a quiche-y mixture of eggs, cream, goat cheese, and potatoes, topping it with a scrapple lattice. It was good enough to put up on the chalkboard at the shop, and now Dangerously Delicious will take orders for scrapple pie. Trust us, it’s absolutely delicious.