Delve into the savory world of pies at these Denver-area bake shops.
We have a pie problem, America. A flaky, buttery-crusted, pie problem.
“That was my question,” said native New Zealander Robert Morrow, who’s on a mission to convert Americans to the savory side. “I remember wondering 19 years ago why we can’t get good pies in this country. It just seemed crazy. That got me on a 10-year journey with it, figuring out why.” That gateway pie was the steak and cheese. We’re already familiar with both of those very good things, and so why not stuff those very good things into a pastry? Ofit went over well, as did other comfort food combos, like roast chicken dinner and bacon and egg. While Tip Top sells sweet pies, too — cherry, apple and a seasonally rotating fruit are always on the menu — it lives and dies by savory pies.
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