Did you see this booth at the Colorado Farm and Art Market (CFAM) last year?
Closer up, it looks like this:
The Mountain Pie CO has been at the CFAM Ivywild Winter Markets too. I’m there all day since I work for CFAM and I like to wait until I just can’t wait anymore and then I visit with co-owner Tara Campbell and buy a pie. I find myself a quiet corner and carefully bite into it (since it’s still hot from the oven). It’s about the most satisfying thing in the world at that moment; tender crust, lots of flavorful filling and a good balance of flavors.
I’m afraid I must speak for a moment about public food enemy #1 of our era: gluten. Have you ever made bread? Gluten is the element that makes the dough springy. You press your finger into well-kneaded dough and it bounces back. Different types of flour have more or less gluten, but generally if you mix wheat flour with water and handle it a bit, you’ll get some springiness.
The pie in the picture above has words pressed into it. That should be impossible, considering the springiness we just talked about, but there it is! How do they do it? Honestly, I’m not entirely sure, but Matt Campbell, the baker, told me it takes five days to make one of these pies and it involves something called a Scotch pie curing technique.
Whatever Matt’s secret technique is, it sure does make a tender crust! Yum!
I asked Matt and Tara how they got into the Remarkably Tender Pie business and Matt told me he is from New Zealand, where meat pies are available everywhere. His mother is American and since he always wanted to see where she came from, he came to visit and stayed.
“I loved it! Never had a desire to go back home … except to have meat pie!”, he said.
He started making them and Tara tells how she thought they were all delicious … until he made the next improved batch.
From Matt’s perspective, “Our first batches were crude and heartbreaking.”
I asked how long it took to get them right and he said it’s taken a while. They’re close now, but he keeps improving them.
Mountain Pie CO officially became a business on April 19, 2014 and today Tara does the marketing while Matt does the baking. He does A LOT of baking! You can order these pies online, you can get them frozen at Ranch Foods Direct and you can get them at festivals and farmers markets, hot out of the oven! You can even rent Matt, Tara and the pie warmer for private events.
“Unless you’ve had one of our meat pies, you can’t compare it to anything. It’s the Rolls Royce of pot pies,” explains Matt.
I don’t need to compare it to anything, even fancy cars. I’ll be too busy, curled up in a warm corner like a sleepy cat on a winter day, eating a pie.
(Note: All the pictures in this article came from the Mountain Pie CO Facebook page and link to their website.)
©Hungry Chicken Homestead 2015
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