Pie in The Sky: Eclectic and Evolving

CONROE, TX -- It’s a place where co-workers or moms go on their day out to gather. Or where older couple’s meet to reminisce about the old neighborhood, or random friends converge over a cup of soup and slice of pie. It’s a setting that definitely can be described as … eclectic and evolving. And whatever you are there for, it should begin with a savory and end with a sweet. I’m in Conroe’s Switch this week, the little town east of Montgomery proper and the Lake Creek Settlement, where I’m being challenged to explore a little more of the county that ‘Montgomery COUNTY News’ represents And since I was in the mood for pie, what better place is there to rest my weary bones for a while, than at a place with ‘pie’ in its name. ‘Pie In The Sky’ (Pie or Pies), is located at 3600 North Loop 336 West, in Conroe.

Pie’s motto, ‘Sit Long, Talk Much, Laugh Often,’ or another one that I saw, “Be Silly, Be Honest, Be Kind,” or my favorite, ‘Sit Down and Take a Slice Off,’ all have the feeling of a place that is welcoming. It’s the sort of place where you can see business deals being discussed, or recipes being swapped. I’m sure a few war stories have been bandied back and forth. And I’d wouldn’t be surprised if discussions on the Theory of Relativity haven’t taken place inside those walls.

Pie just has the feel of a cafe near a college campus, with intellectuals around every corner. But I wasn’t there to talk. For me, it was all about the food. And in keeping with my vow to digest like an alligator, I started digging in.

I first tried the ‘Kicked Up French Toast’. Too bad Emil Lagasse didn’t invent this dish. When you first look at it, you immediately think. “I gotta take a picture of this,” for it’s a real art piece. Made with 2 one-inch thick slices of Challah bread, dipped in a batter that was like no-other I’ve ever tasted. If I were handed a Kippah I would have worn it. The cream cheese in the middle, which bound each slice of bread together like superglue, held the line as if resisting an enemy charge. Topped with powdered sugar, house made whipped cream, and berries, my brain was near exploding trying to count the layers of flavor in this masterpiece. I was impressed with the texture. It held its shape on the outside and was soft and delicious on the inside. And the taste was indescribable. It was so pleasing to the palate, that you really didn’t need the syrup, which warrants perfection if you ask me. Even two days later when I had the rest for breakfast, it still held its shape.

Next, I tried the Chicken Pot Pie, and I paired it with some Coleslaw, thinking of hot and cold tongue, and I’m glad I did. And you know, with this one, I’d buy some time, and let it cool a bit. Crack the crust a bit in several places, and let a little steam dissipate. Take a little break and discuss those summer plans, quantum mechanics, or sewing. Give the ebullition of the juices some time to a condense, and thicken (gosh, now I’m talking like an intellectual). You won’t burn your tongue, and your brunch or lunch will be that much better, and the savoriness will be a great way to counter the sweet to soon embrace your table. Don’t even think about buying anything pot pie related from the grocery store ever again. This dish is worth taking home and reheating. Heck, take four or five. Freeze ‘em. You won’t be disappointed.

I next had a bowl of Tomato Basil Soup. Now, I make my own soups, and I enjoy my version of tomato basil. And embarrassingly I admit, I didn’t know I was making it wrong this whole time. I immediately noticed some texture, which took me aback. There was a leaf of basil and bits and pieces of other ingredients. Pies uses an immersion blender, while I blitz (blend) mine. Next time I intend to hold back some ingredients. Ah, who am I kidding. On Mondays and Tuesdays I’ll take two bowls to go, and freeze one. Be sure and ask for some garlic rounds to dip in the soup, they make a great pair together.

For desert. I had a slice of … every pie the place had to offer, and a bit of every cake ball. There is no sense in going to Pie In The Sky, and not ordering anything sweet. You’d have to have your head examined. So eat the sweets like I did. But do it in moderation, unlike I did. I went home and my blood glucose meter read not a number, but, ‘ARE YOU CRAZY!!!’ Just trust me, they know what they are doing at Pies. Their tried and true methods are textbook. They mean to please. Their aim is on target. And I’m surprised dentists haven’t started leaving their cards at the store.

Owner Marlene Stuvler, is descendant from a Conroe convenience store chain family. She tried college but it didn’t, and wound up back at the store. She started making pies in the mid-90s at her family’s store. Now that did take. In the early 2000s, she received some land on the current store's footprint. And in going with the flow of an unproven adventure, she named her place after the idiomatic expression “Pie in the Sky,” perhaps to the chagrin of her banker, but it’s not anymore.

Pie is forever eclectic and evolving. Stuvler is a strong woman, and she’s given rise to the place. For it’s a great place to hangout, inside or out. If you haven’t made the trip, I'd advise you to put it on your bucket list. It’s a one of a kind sweets shop in the county, and perhaps the region. I doubt anyone would have the tenacity to pull it off like she did. For you can’t recreate spontaneity. Pie In The Sky has already done it … and it can’t be done again.

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