Peanut Butter Cup Pie
“What do you prefer, madam: an open or a closed coffyn?”
“And what about the legs? Should we leave them hanging off the side for easy carrying?”
These are not the questions of an old British madman. These are the questions of an old British pie-maker.
The ‘coffyn’ was the crust and there tended to be lots of it. Early British pies were more likely to be filled with meat than fruit. The legs of the fowl dangled off the edge of the coffyn, to be used as handles.
If you like your coffyn in crisp flaky layers and all legs well out of sight, check out The Pie Hole at Fraser and 19th. This sweet and savory pie haven, owned by Jenell Parsons, opened last month. Parsons, an artist with a background in 3D Animation, loves to create new and unexpected flavours: the more, the merrier.
Take a look at their Instagram, if you want to get hungry, fast. Which square houses your first slice?
- Bacon Cheeseburger
- Reese’s Peanut Butter
- Key Lime
- Turtle Pie
- Chicken Pot Pie
- Raspberry Cream Crumble
Parsons and her sister, Carla, had already built a loyal following through their pie offerings at markets, fairs and shops around town. Now, Vancouverites are heading to The Pie Hole to eat in or to take boxes of the day’s offerings home.
The day we visited, there were coffyn-happy buttertarts.
Big and little To Die For Banana Cream pies and their big-bottomed cousin, Fat Elvis.
Returning home with us were Bacon Cheeseburger, Buffalo Chicken, and Mac & Cheese Pies, along with some chocolate chip pretzel marshmallow cookies. Pies in our future include Earl Grey Cream, Lemon Cream, Blueberry Goat Cheese Basil, Butterscotch …
Here is Founder Jenell Parsons in 2015 talking about the then roving Pie Hole and her creative approach to pies.
Written by Elizabeth Newton