Pie-Eyed

Two Metro East purveyors of dainties satisfy all the senses

What can I get for you, buddy?" croaked an earnest, fresh-faced server in a preppy gray ribbed turtleneck. But no sooner had he posed the question than he began to crimson, chagrined at having taken such liberties in addressing his customer. The blush crept up to the roots of his tawny hair, a helmetlike crew cut that jibed due north above his forehead, terminating in a pert, cowlicky crest. "I'm sorry I'm calling you 'buddy' so much -- it's just a habit," he stammered in a feeble, unnecessary retraction. Here at the Pie Pantry, in Belleville, customers are charmed by the staff's uncontrived, small-town civility, a manner so polite that this young man was actually apologizing for being too chummy.

In addition to the courteous service, diners are drawn in by the voluptuous procession of pies, many of them crowned by soft white tufts of meringue. The quivering orbs are strung together behind the glass like strands of dewy pearls in a jeweler's case. The Pie Pantry and Eckert's Country Restaurant, also in Belleville, both offer three meals a day, as well as dessert. We opted for dinner at each place and sampled more than a dozen kinds of pie between them.

The Pie Pantry, settled across Main Street from its former quarters, has composed a fancy though conventional new dinner menu to encourage Metro East residents to dine in downtown Belleville. The food at the Pie Pantry, such as crab-stuffed shrimp and Asiago ravioli, would be at home on the menus of such franchise family restaurants as Red Lobster, the Pasta House and T.G.I. Friday's. Items such as spinach salad, heaped with chopped egg and inch-long strips of bacon, radiate freshness and simplicity. Our 6-year-old taster approved of the gooey, cheesy spinach-artichoke dip, though he continued to regard the weird green flecks with deep suspicion. The restaurant is attracting new customers with special-events dinners, such as the German-night celebration it hosted in January and the Lenten seafood buffet it's offering every Friday in March. The restaurant's unique stage-set décor has warm wood floors, faux walls papered with a floral print and vaulted stained-glass church windows suspended like bookends flanking a sunny seating platform.

At Belleville's Pie Pantry, diners are drawn in by the voluptuous procession of pies, many of them crowned by soft white tufts of meringue.
Jennifer Silverberg
At Belleville's Pie Pantry, diners are drawn in by the voluptuous procession of pies, many of them crowned by soft white tufts of meringue.

Location Info

Map

Pie Pantry

310 E. Main St.
Belleville, IL 62220

Category: Restaurant > American

Region: Belleville/ Fairview Heights

Details

The Pie Pantry, 618-277-4140. Hours: 6 a.m.-7:30 p.m. Mon.-Thu., 6 a.m.-9 p.m. Fri.-Sat., 7 a.m.-2:30 p.m. Sun.

Eckert's: 618-233-0513. Hours: 8 a.m.-8 p.m. Sun.-Thu., 8 a.m.-9 p.m. Fri.-Sat.

Small spinach salad $3.50
Tricolor corn chips with spinach-artichoke dip $5.95
Raspberry pie $2.25
Banana cream pie $1.95
Coconut cream pie $1.95
Chocolate chip pie $2.10

The Pie Pantry, 310 E. Main St., Olde Town Mall, Belleville, Ill.

Eckert's Country Restaurant, 951 S. Greenmount Rd., Belleville, Ill.

Eckert's Restaurant, an offshoot of Eckert's Orchard and Country Store, has a more makeshift look about it, as though the owners snatched a few knickknacks from the store, scooched together a knot of red-and-white-gingham booths and flicked the cardboard sign to "OPEN." It's the customers -- many of whom pick strawberries, peaches, apples and pumpkins here in season -- who vivify the setting with belly laughs that crinkle the crow's feet at the corners of their eyes. No doubt they're lured in by the biscuits -- deep-fried biscuits, downy and white as cotton batting inside, golden as hush puppies outside and gingered up with apple butter from a crock on the table. These doughy rolls are the kissing cousins of those plush, urbane beignets that lade the breadbaskets at the Sidney Street Café. The rest of the food on the homey menu -- fried chicken, turkey clubs, catfish and the like -- sticks to the ribs, and the restaurant's fresh-baked bread makes the satisfying sandwiches taste homemade. But sometimes quality is sacrificed in the name of efficiency. For example, a serving of red potatoes -- mashed, skins and all, with a goodly amount of butter -- had apparently been pre-scooped, plopped into a dish and slid under a heat lamp, so that a shiny, discolored sheath had formed over the mound by the time it reached our table. If they'd been spooned straight from the hotel pan when we ordered them, they would have been irresistible.

But never mind that -- we had our sights pinned on dessert. In the Middle Ages, pies contained a queer hodgepodge of ingredients; hence the pastry was named for the magpie, the packrat of the skies. The dish originated in Northern and Central Europe, where a shortage of sugar forced medieval cooks to make savory pies rather than sweet ones. Peasants sometimes tinted the crust yellow with saffron, a practice that's still followed in many English bread recipes. Pie fillings of the day included beef marrow, fish liver, eels and unboned birds. To moisten the interior, a sauce was sometimes sluiced in through a steam vent after baking. The first sweet pies contained fruit, such as apples tossed with figs, raisins, onions, wine and spices. Ovens were a luxury, so pies were fried in lard or baked in a skillet, with a second pan full of glowing coals set atop the pie.

Modern pie makers have splintered into stubborn factions over issues of ingredients and technique. Some swear by butter, shortening or lard. Others insist that using cake flour or bread flour is the secret to a tender crust. Many claim it's essential to throw in a pinch of sugar or salt, or to incorporate liquids such as buttermilk and vinegar. And there's bitter disagreement between those who fully or partially prebake the finished crust and those who do not. The Pie Pantry uses vegetable shortening to produce a puffy crust with a bubbly, airy texture. Eckert's purchases a commercial frozen crust, its fluted edges molded into a curving rickrack pattern. The chalky pastry hasn't been brushed with egg wash, so it lacks shine and isn't properly browned, the crumb as pale as shortbread, friable as a saltine cracker and utterly devoid of taste.

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