Latest / The Radio From Hell Show - Best Of / Donut Critic - Pie for November 5th, 2024

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Donut Critic - Pie for November 5th, 2024 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought you by Pie.
• 0:04
  Speaker 2: We get the interface up here and you get Ben
• 0:08
  on the phone.
• 0:08
  Speaker 3: Ben.
• 0:10
  Speaker 2: Hey, everybody, the Donut Critic. Ben, you are a victim
• 0:15
  of the awful traffic at the point of the Mountain today.
• 0:19
  Speaker 4: Yeah, I got in traffic, I smelled the pie, and
• 0:22
  I decided to eat all the pies before I got there.
• 0:25
  Speaker 5: Then, you know, I was looking so forward to being
• 0:27
  here with the Donut Critic Day because I've filled in
• 0:30
  on the Morning Show a number of times, but never
• 0:32
  on the Donut Critic Day, and I was so excited.
• 0:34
  But I get it. That traffic mess and we should
• 0:37
  update it sucks fine to get from Utah County into
• 0:40
  Salt Lake County, just nasty.
• 0:43
  Speaker 4: Well, yeah, I got about two miles in and then
• 0:45
  I turned around because it took me like thirty five minutes.
• 0:47
  And so yeah, well.
• 0:48
  Speaker 3: We could still talk pie even if we can't have pie.
• 0:52
  Speaker 1: Tell us about pie.
• 0:55
  Speaker 4: Well, it's pie season obviously, because it's Thanksgiving. And the
• 1:00
  big reason we wanted to talk about pie right now
• 1:03
  is that you need to get your pre orders in
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  because these shops are selling out on their pre orders
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  and if you don't get it, then you're going to
• 1:09
  be stuck with the least favorite pies right around Thanksgiving, so.
• 1:15
  Speaker 2: You don't want to be stuck with rhubarb.
• 1:20
  Speaker 4: No, it's true. I mean the most popular pies that
• 1:24
  go out around the season is and there's a top four.
• 1:29
  Do you guys know what the top four pies would.
• 1:30
  Speaker 1: Be well for Thanksgiving specifically or yes season?
• 1:35
  Speaker 2: Well, obviously pumpkin, which I don't care for myself.
• 1:40
  Speaker 4: Pumpkin is number one. Yeah, Apple according to most lists. Yep,
• 1:44
  Apple is number three according to most lists.
• 1:47
  Speaker 2: Okay, uh, peach.
• 1:50
  Speaker 4: Peach is not on that list for the top four.
• 1:53
  Speaker 2: Pecan?
• 1:55
  Speaker 4: Yes, pecan is number two. Yes, And I was surprised
• 1:58
  about this number four. I don't genuinely eat this one.
• 2:03
  What do you think this pie is mince meat? That's uh,
• 2:10
  it's sweet potato pie.
• 2:12
  Speaker 1: Sweet sweetato doesn't count as pie. That's a side dish
• 2:16
  as far.
• 2:16
  Speaker 2: As sweet side dish. But there is a sweet potato
• 2:19
  pie right.
• 2:20
  Speaker 4: Well, No, that's because Utahns do the sweet potato and
• 2:23
  then the marshmallow is on top, more of a cast role.
• 2:27
  But there is a sweet potato pie, and I think
• 2:28
  that's more nationwide. Do that.
• 2:31
  Speaker 2: Yeah, it's a different thing than what you're thinking, Okay,
• 2:33
  it's it's different, and it's actually pretty tasty.
• 2:37
  Speaker 4: But interesting thing enough about meat pies, Carrie, you said,
• 2:41
  you said that it's on the list for Utah's top pie,
• 2:44
  on many lists, And I don't understand that because I
• 2:47
  don't eat a lot of meat pie.
• 2:49
  Speaker 2: I enjoy a meat pie, not a mince meat pie,
• 2:52
  but I enjoy a meat pie. I like a chicken
• 2:54
  pot pie or chicken pop, chicken roast beef pie like that.
• 2:59
  Speaker 5: So the question about this, So you'd said about pumpkin pie.
• 3:04
  So when my wife makes pumpkin pie, she will not
• 3:07
  use pumpkin. She uses and I figure what kind of
• 3:09
  squash it is, but she'll use use a squash instead
• 3:13
  instead of instead of pumpkin. And you wouldn't be able
• 3:16
  to tell the different.
• 3:16
  Speaker 2: No, that's true because you remember Bob Afghan over here,
• 3:21
  Hassim in that restaurant there. Yeah, he would serve what
• 3:23
  he called pumpkin. And he pulled me aside one day
• 3:26
  because I was a regular customer. He says, Kerry, I.
• 3:28
  Speaker 1: Have to tell you it's not pumpkin. Yeah, it's it's squash.
• 3:33
  It's yellow, it's orange. No one will eat.
• 3:37
  Speaker 5: Squash, but a flavorite just right, yeah, and like it's creamier.
• 3:41
  Speaker 1: I don't know, So where should we order our pies from?
• 3:44
  Speaker 3: Ben?
• 3:45
  Speaker 4: Okay, So the pies that I was bringing in that
• 3:48
  are delicious because I really am eating them right now.
• 3:51
  It's from Grapefruit and Time. So Grapefruit and Time is
• 3:55
  a new shop I guess knew, as in she just
• 3:58
  barely opened her a cool location in Pleasant Grove, but
• 4:02
  she's been baking and doing pie since twenty twenty. Wow,
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  So her story, her story is pretty cool. She started
• 4:08
  with cakes and she was going to do events, and
• 4:10
  then obviously COVID hit, and then she had to pivot
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  into pies, which was actually a blessing in disguise because
• 4:17
  her business just boomed. She went more with a chicken
• 4:20
  pop pie and a brisket pie because people needed to
• 4:23
  eat out, and so she was trying to more or
• 4:25
  less take care of the needs of people wanting to
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  still eat really good food but couldn't go out to restaurants.
• 4:31
  Get it. Yeah, and then that bolstered into all of
• 4:34
  these sweet pies and the kinds that she has featured
• 4:39
  right now that are her most popular flavors. Key Line
• 4:43
  pies oh yeah, and this one is good. I just
• 4:48
  barely took a couple bites and it's really smooth. It's
• 4:52
  got a little bit of the tartness the rind in there,
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  but at the same time, it's a really smooth key
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  line pie. The coconut I love, yes, And she toasts
• 5:03
  that coconut up on top, so you get some texture
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  within that. And the crush she does it's all hand done,
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  and so it's super thick on the outside and just
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  really good, you know, thin and flaky on the inside.
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  And then my favorite pie, My favorite pie that she
• 5:20
  did was the citrus cranberry because I feel like, go ahead,
• 5:24
  I was.
• 5:24
  Speaker 2: Gonna say, tell me about the citrus cranberry. I'm trying
• 5:27
  to picture it in my head and I can't quite
• 5:28
  get it.
• 5:29
  Speaker 4: So think of the consistency of what a key lime
• 5:32
  pie looks like. So kind of like a custardy type,
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  but it's berry and citrus. And the thing that I
• 5:38
  love about this is it's really got a good tartness
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  to it. So most fruit pies in Utah are just
• 5:46
  so over sugared. And so you take a little a
• 5:48
  little slice of cherry pie, blueberry pie, and you just
• 5:51
  get so much sugar.
• 5:53
  Speaker 1: What's wrong with that?
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  Speaker 4: It's true. I mean, it's just it depends on the
• 5:59
  size of the liver. But this one you can take
• 6:01
  a big slice because it's got that tart tartness to it.
• 6:05
  Speaker 2: And then she does a wonderful pecan pie I.
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  Speaker 4: Imagine, yep, and you know, pack the full pecans. You
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  can go on her site, Grapefruit and Time, which is
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  pH y m e so Grapefruit and Time dot com
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  and you can see pictures of those and you can
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  see her pecan pie just is flowing with pecans and
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  it's something that you definitely will want to pre order.
• 6:27
  Speaker 2: I'm looking at the key lime right now.
• 6:29
  Speaker 1: Looks amazing. They all look.
• 6:30
  Speaker 3: I'm on the website too. I see something on here
• 6:33
  that's interesting. There is a turkey dinner pie.
• 6:38
  Speaker 1: It's whoa on this website.
• 6:40
  Speaker 3: It's like turkey and stuffing and carrots and I need
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  the inside so like a chicken pot pie, but it's
• 6:47
  a turkey.
• 6:49
  Speaker 2: So she still does the meat pie. She does chicken
• 6:52
  pot and brisket pie and those do well for her.
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  But she's now doing the dessert pies and her business.
• 6:58
  Speaker 4: Is just shot through the guess yep, booming. Yeah. So
• 7:02
  she started down in the Springville area, just out of
• 7:05
  her own kitchen, and then I went to a commissary
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  kitchen in Springville, and then it's just grown and grown
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  to the point where she knew she needed her own
• 7:12
  location and so she opened it up in Pleasant Grove.
• 7:15
  But all right, the meat pies. Meat pies are amazing. Yes,
• 7:18
  I say, if you don't want to go into the
• 7:20
  family drama for Thanksgiving dinner, one of these meat pies,
• 7:24
  cook it by yourself.
• 7:25
  Speaker 2: And does she do a walnut pie? People are asking
• 7:29
  a walnut pie.
• 7:31
  Speaker 4: I have to look to see. I have not try
• 7:33
  a walnut pie it from her, but might be willing
• 7:36
  because that's a Yeah, go to her site.
• 7:38
  Speaker 2: Yeah, it's a great fruit and time and Pleasant Grove.
• 7:41
  Speaker 3: Well, check out the doughnut critic on on social media
• 7:46
  Instagram and and he's everywhere.
• 7:48
  Speaker 2: And we'll keep you updated on special treat I'm looking
• 7:51
  at the Thanksgiving pie. Oh Ben, we got.
• 7:53
  Speaker 4: To have that man, all right, Okay, I'll bring you
• 7:56
  next time.
• 7:56
  Speaker 2: Thank you, sir, Thank you so much. Thank you all
• 7:59
  talking next time, Alright,