On a trip through Eastern Pennsylvania last fall, Dick and I were driving on an interstate and were hungry for lunch – very hungry. We pulled off at the next exit and used our apps to find a nearby restaurant.
After finding a possibility, we put Siri to the task, but very soon she told us to “make a u turn.” We were too hungry to backtrack, so when we saw a sign that said “Carmen’s Bakery and Deli turn at the next light on Main Street,” we said goodbye to Siri. Sometimes it is just best to give Siri a rest and trust serendipity. 
Meals on main streets in small towns serve fresh food and are an opportunity to talk with locals. And, if the sign says “bakery,” they will usually have pie. We were not disappointed.
Just as we were finishing our pumpkin custard pie, a man exuding hospitality, sat down at the table next to us and asked us if we had enjoyed our meal. We soon discovered we were talking to Carmen, himself. Carmen has served food for the folks in this town for many years, and, as he was happy to tell us, has lived through the predictable changes in the town’s age, ethnic diversity, and economy. He told us he began his career as a chef and, over the years, has owned several restaurants in this area.
Carmen knows his pies. Like me, he prefers lard to Crisco to make his crust and tapioca to prevent a runny filling. He also likes fresh ingredients and told us to come back when blueberries were in season. He bragged about his “mile high” apple pie, which we had overlooked, but we quickly purchased a piece to go. On our way out, he sent us on our way with another one of his “pie specialties,” a pizza pie served as a square intended to be eaten cold. Yeah, serendipity!
People: Carmen, the quintessential restaurateur: friendly, welcoming, hospitable. 
Places: Anywhere you can pull off an interstate, find a “main” street, and eat at a family-run restaurant that has the word “bakery” in its name.
Pie: Mile-High Apple Pie. Carmen’s apple pie was as good as promised. The pie is filled with apples from the bottom to the domed top crust. The slices are firm, full of fresh apple flavor. Apple pie just may be the one constant that holds our communities together in cities and towns that are experiencing change and revival. 
- •For the crustt: Your favorite double crust pie recipe
- For the filling
- 8 large Golden Delicious apples - peeled, cored and cut into ⅛ inch slices
- • 1 tablespoon fresh lemon juice
- • 3 tablespoons potato starch (I use instant tapioca)
- • ¾ cup white sugar
- • 1 teaspoon ground cinnamon
- • ¼ teaspoon freshly grated nutmeg
- • ¼ cup cold unsalted butter, cut into ¼-inch pieces
- • 1 recipe pastry for a 10-inch double crust pie
- • 2 teaspoons milk
- Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven.
- Place the apples into a large mixing bowl, and toss with the lemon juice. Stir the potato starch (or tapioca), ¾ cup sugar, cinnamon, and nutmeg together in a bowl.
- Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10-inch pie plate.
- Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture.
- Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
- Place the pie in the preheated oven on a baking stone or baking sheet. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.
