Taste test: deep-fried pumpkin pie
Posted October 22, 2010 8:44 a.m. EDT
If this year's Fair has taught me anything, it's to appreciate the broad meaning of the word pie.
I keep thinking that a pie is a traditional round thing from which wedge shaped servings are cut, suitable for appearing on a Thanksgiving plate, hopefully made of sweet potato or possibly lemon.
The Texas Fried Frito Pie looks more like a chicken nugget. Meanwhile, the deep-fried pumpkin pie, available at the Gobblin Gourmet near Dorton Arena, has almost the shape of a Dolly Madison or other snack pie, but is much tastier and is covered with a generous amount of powdered sugar. The deep-fried pumpkin pie cost me $3.
When I cut the pie open to take pictures I was a little worried; there was a lot of batter to get through to find the pumpkin filling (and it was only slightly warm -- I wonder if the pie didn't cook quite enough.) Once the pictures were taken and I could start eating, I stopped worrying.
Yes, there is a lot of dough in this pie. But wow, the pumpkin filling was way tasty. Not too sweet, with plenty of spices. A mess to eat with your fingers (get a fork) but delicious.
I'm not having much luck this year finding a $1 item to recommend as a best buy, but this $3 pie gets my award as the best food buy I've found in 2010. Too bad the booth is so far away from Heritage Circle -- I bet this pie would go great with a cup of hot apple cider.