When you’re a grown-ass person, you can choose to have dessert for dinner if you want to. Normally that isn’t my ideal meal; I like some sweets, but I’m more likely to crave a good sandwich (almost everything is better in sandwich form), pasta, or salty, crunchy snacks. But when it comes to desserts, my favorite might be PIE. I’ll take pie over cake any day; I love pie, and I’m sad that for the most part, pie isn’t hip or cool or popular. There was a time in the U.S. when pie wasn’t just for Thanksgiving — and true confession time, I think apple and pumpkin may be the most boring, pedestrian pies, and Thanksgiving dinner is boring and bland in general. But that’s a hot take for another blog entry!
There were times past when you could take a date out for coffee and pie after a movie, or convince more people to attend a voluntary meeting if you promised punch and pie. Those days are gone, and what desserts are en vogue now? We’re left with trendy cupcakes, crumbly dry nibbles of cake buried under mounds of sickly-sweet, greasy frosting; macarons, tiny pastel burger-looking things that still look much prettier than they taste; and biscotti, a cruel joke against anyone who likes cookies.
But pie is comfort food, nostalgia, hope — all the good parts of America with none of the bad, the most pastoral of pastries, equally at home cooling on a farmhouse windowsill or resting under a glass dome in a lonely big-city diner straight out of an Edward Hopper painting. I even fulfilled a lifelong dream I never even knew I had earlier this year, when I volunteered as a judge in the American Pie Championship, right here in Orlando. That was an experience I’ll never forget or regret, even though I got stuck with the apple pie category and never need to have apple pie again.
So needless to say, I was thrilled when two Facebook friends alerted me to the presence of a pie restaurant right here in Baltimore, where I’m spending the next few days! Dangerously Delicious Pies (https://www.dangerouspiesbalt.com/) was founded by Rodney Henry, frontman of Baltimore rock band The Glenmont Popes, and apparently quite a baker as well. The restaurant has two locations in Baltimore, and they specialize in sweet AND savory pies! The menu is huge, almost to the point of intimidating, but I figured I’d get a piece of savory pie so I could feel like a functional grown-ass person and have more than just dessert for dinner, but follow it with a sweet slice.
I took a Lyft ride to the scenic Canton neighborhood location with an old friend and one of her work colleagues. It was a cool, funky little restaurant, with walls painted red, some rock ‘n’ roll decor, and a glass case teeming with gorgeous, tempting pies. All savory pies are $7.50 per slice, and quiches and sweet pies are $6.50 per slice. Every pie is baked in a 10″ pie pan, and they are cut into six equal, generous slices.
My friend selected the Hot Rod Potato pie: kind of like potatoes au gratin with potatoes, roasted peppers, cream, cheeses, onions, and bacon. 
Her colleague had just flown into Baltimore and was hungry enough to order two slices: the Cannonball (bratwurst, onions, and peppers roasted in Heavy Seas Loose Cannon beer) and the Polka pie (Kielbasa, sauerkraut, potatoes, and cheese). They were kind enough to let me try theirs, and I did the same.
I think I panicked from the seemingly-limitless options, because I chose the sausage, tomato, and fennel pie — good, but not as great as all of theirs. I love tomato-based sauces on pasta, pizza, salsa, you name it, but this had chunks of stewed tomatoes that were a little too large for my liking. I think it came down to a texture issue for me, as I’d rather have a smoother sauce without huge chunks when it comes to hot, cooked tomatoes. But my pie included both sweet and hot sausages, and it still tasted really good. It could have used some cheese, though — either melty mozzarella or provolone, or even a gooey white American or cream cheese to balance out the acidic, chunky tomatoes.
All these pies had the same crust — fork-tender, flaky, buttery, a little salty, chewy yet also crispy, not really sweet. It was a really solid pie crust that got thicker and a little dryer toward the back. Like a lot of dry pizza crusts, I wasn’t too tempted to eat the outer crust pieces, but the tops and bottoms were terrific.
The pies all came with complimentary sides of either a vinegar-based cole slaw with poppy seeds, or a simple side salad. I opted for the cole slaw, which was great, except for the poppy seeds that got lodged between some of my teeth all night. I still contend they need to develop an app that warns you about visible food caught between your teeth.
For her sweet pie, my friend went with the house specialty, the Baltimore Bomb, a vanilla-custardy chess pie with Berger cookies, a local delicacy similar to New York’s familiar black and white cookies, melted and swirled into the custard filling. Berger cookies are smaller than your average black and whites, but they’re comparable “cakey” cookies, covered with rich, thick chocolate icing. It was in the same kind of flaky, buttery crust as the savory pies, but it was almost a sweetness overload.
I had a much easier time choosing my sweet pie, especially after studying the menu in advance: the Pineapple Right Side Up pie, white chocolate maple chess pie topped with brown sugar and pineapple. As I write more on this blog, you will learn that I love anything with pineapple and anything with maple, but it’s very rare for a dessert to include both flavors. Needless to say, it was delicious, but also ridiculously sweet and rich. I would have liked a little more of a pineapple upside down cake taste mixed throughout (that’s one cake that I’ll always love) and a little less of the rich custard, which was extremely “eggy”-tasting in both sweet pies. And normally I love chess pie!
Anyway, it was an awesome dinner, a unique restaurant, and a great value. None of us had any regrets, even if I don’t feel like I chose the best savory pie option. I’m so glad some of my hip friends hipped me to the existence of Dangerously Delicious Pies, because I came across as so cool recommending it to my other friend and her friend. Now I can say that almost everything is better in sandwich form AND pie form.
This place opens at 10 AM during the week and 9 AM on weekends, and stays open until 10 PM most days, and midnight on Friday and Saturday. You could literally have pie for breakfast, lunch, and dinner, and I strongly recommend you try that at least once.
To quote FBI Special Agent Dale Cooper from Twin Peaks, one of my favorite fictional characters of all time from one of my favorite shows of all time, these were some damn fine pies.
The Saboscrivner 