Flying Saucer Pie Company

I must confess: I'm a pie guy. I love cake too, but if I had to choose, it would totally be pie. True, bad pie is an abomination (if you've ever had a crappy apple pie from a grocery store, you know what I'm talking about), but unlike bad cake, bad pie can sometimes be saved. I once resurrected a crappy pecan pie from Kroger by taking a slice and slapping it upside down on a hot cast iron skillet a la Camellia Grill (even better with vanilla ice cream). Cake tends to get churched up in all sorts of whacky, crazy dessert lists, but pie always reminds me of the holidays.

If your preference for pie leans more towards the Good Housekeeping Illustrated vs the French Laundry cookbook, then the Flying Saucer Pie Company is for you. Fruit pies are thickened with cornstarch and cream pies are layered with an inch of whipped topping. These are the pies your mother and grandmother would make if she still made pies. All pies are supported by a uniform crust with a great crumbly texture, and just a hint of salt.

In November, any discussion about Flying Saucer absolutely must include the madhouse that is the few days before Thanksgiving. For those who haven't experienced it firsthand, think mad dash to Space Mountain when Disney World opens its gates. The line inevitably winds down Crosstimbers, and nerves begin to show. Last Thanksgiving, I watched a view of the line from the local news helicopter and laughed at the play by play tweets from those in the trenches.

A few words of advice from my wife, who has experienced the line every year from the last decade: DON'T attempt to cut the line or fistfights will occur. DO wear warm clothes if the temps drop. DON'T wait for an hour plus and buy one pie. That's just stupid talk. Best to draw straws and have one person buy for your group of friends/family. DON'T have your heart set on one kind of pie. Have a backup plan in case the pie(s) you want sell out. It will happen, so be prepared. DO bring your patience.

Details
436 W. Crosstimbers
Monday, November 23 7:00am to 7:00pm
Tuesday, November 24 7:00am to 7:00pm
Wednesday, November 25 7:00am to 5:00pm