With its rotating, seasonally-influenced menu, The Pie Hole has yet to turn out a dull or mediocre pie. Fluffy peanut butter cream topped with a disc of dark chocolate rests on a brilliant crust of crushed, salted pretzels. It's baffling how any of it holds together, but thank god that it does. The strawberry hand-pie is a skipping stone-sized disc of flaky dough surrounding preserves made from berries picked during the high season. (You can also buy the jarred preserves.) Whether traditional or inventively modern, The Pie Hole's crusts are virtuosic.They don't skimp in the savory pie department, either. The veggie curry pot pie is dotted with golden raisins (an idea that somehow works!), the carnitas turnover is surprisingly hearty for such a small package and, in case one genre of carbohydrate isn't enough in a single dish, an individually sized mac 'n cheese pie that oozes with tart, creamy sauce.
WWACD? If he couldn't find a diner serving canned cherry pie and watery black coffee, Agent Cooper would have to settle for a slice of The Pie Hole's lemon curd meringue and a double ristretto made from a proprietary blend of custom-sourced and roasted espresso (courtesy of Groundwork). So far, we've only tried the drip coffee but it makes a damn fine companion for any piece of pie.