Pie time: Peek in the kitchen at Eileen Blake Pies & Otherwise

Pie time: Peek in the kitchen at Eileen Blake Pies & Otherwise

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Yum: the start of a peach blueberry pie. — Photo by Meg Higgins

Mary Blake Ellis will use about 36 pounds of butter, 150 pounds of sugar, 250 pounds of flour, 30 dozen eggs, 25 pounds of pecans, 60 pounds of blueberries, and too much pumpkin and apple filling to count in addition to spices and other ingredients in the pies she will bake for Thanksgiving.

She, her assistant, and husband, will have baked all day Monday and Tuesday, Nov. 19 and 20, and through the night into Wednesday morning for this year’s Thanksgiving season.

Ms. Ellis has been baking pies for the business her mother, Eileen, started, Eileen Blake Pies & Otherwise, for almost 25 years. She has run the business for the last 11 years. The Thanksgiving holiday is her busiest time of the year: She bakes an average of 120 pies a day during the peak of summer, 250 pies for Thanksgiving Day.

New pie offerings for this season are sweet potato, key lime, strawberry-rhubarb, coconut cream, and mince in addition to the favorites: pumpkin, apple, and blueberry.

Ms. Ellis said that the pie business drops off after Thanksgiving, so if you missed her pies for this holiday, you can order one in time for the December holidays. They are sold at the shop, located at 515 State Road in West Tisbury, and at Reliable Market in Oak Bluffs.

For more information, call 508-693-0528.