DINING
The Italian sodas are made in house, just like the pies at Pie Junkie
Eyes on the Pies OKC destinations for slices of paradise BY GREG HORTON | PHOTO BY LE XI HOEBING
t’s delicious anytime, obviously, but pie and coffee is breakfast. The movie trope of the diner with the pie case and the white ceramic mugs full of subpar coffee fleshes out something deeply true about our collective experience of this sublime dessert. And that the pie case was right there, on the end of the counter with the slices
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already plated, made it impossible to resist, even for breakfast. Thanksgiving, Christmas and eating at a truck stop diner were the three main occasions for eating pie in the middle third of the 20th century. Culturally, we’ve added March 14 – Pi Day – and we should all be glad for it, but I’ve arrived at later adulthood still not knowing where the truck stop pies came from. Were they baked in the back? Hopefully. Our grandmothers
passed down family recipes that our parents executed with varying degrees of success for the holidays, when they weren’t buying Mrs. Smith’s or Sara Lee – is anything in the world heavier than a frozen pie? In the present, we are greeted by another question: Why does Oklahoma love key lime pie so much? Sure, it’s delicious, but key limes aren’t exactly an Oklahoma cash crop. Brady Sexton, owner of Scratch Kitchen & Cocktails at 132
