[Cucina]

Mayhaw Man -

I had never heard of a Hubig pie until you mentioned them in the thread I started on Southern Staples You Can't Live Without. Thursday's Washington Post has an article about their struggle to reopen but reopen they have!

How might I acquire one of these pies????

[Jason Perlow]

Ths is awesome news. First Galatoires and Brigtsens, and now Hubig Pies. Its all coming together again!

[Mayhaw Man]

10,000 pies per day. Mmmmmm, pie. I love pie.

And ladies and gentlemen, you will notice that Ramsay was getting pies and sweet potatoes, not some kind of filling. These are delicious, always fresh, and omnipresent. They are everywhere and I'll be glad to see them back on the counter.

Mmmm, lemon, pineapple, apple, I love them all.

Savory Simon is the man! Welcome Home.

[Jason Perlow]

Gratuitous Hubig Porn from my June, 2005 trip to New Orleans:




Hubig Pies. Made with seasonal Louisiana produce, the crust on these fried pies are amazing, because they are made with beef tallow. They are also not preserved like other fried pies on the market, like Hostess, so they have a limited shelf life of about a week.



Hubig Pie Closeup.



Closeup of the ingredients list.

[Ktepi]

Oh man oh man oh man this is good news. One more dose of cold medicine and I'll be biting my monitor to get at that chocolate pie on the rack there.

You can order Hubig's in bulk here, but it looks like the smallest order is 60 pies.

[Jason Perlow]

Lalagniappe.com apparently will ship Hubigs, but they will only ship large orders. I just sent them email asking what their minimum order is, I think it may be as low as a few dozen.

http://www.lalagniap...hubigs_pies.htm

EDIT: Crossposted with Ktepi.

[jhlurie]

I missed out on these a few years back, when I was in N.O., but Our Noble Founder gifted me with one after his last visit. Even a few days old and slightly squashed it kicked ass. Beef tallow rules!

[Jason Perlow]

Somewhat related, does anyone have a good recipe for Natchitoches Meat Pies?

[HungryC]

The best recipe for Natchitoches Meat Pies is in Cane River Cuisine, the community cookbook from Natchitoches. I don't have it in front of me right now, but it is very basic & delicious. You brown equal parts ground pork & beef, seasoned with a good bit of garlic & red pepper flakes. Once the meats are cooked, you add a bunch of chopped green onions (white & green parts), salt, and a couple T flour to thicken the mixture (cook for a little while after adding flour). Allow the filling to cool, then make your pastry & fill. The pastry recipe is a simple one, sort of like a stiffer biscuit dough, made with self-rising flour, shortening, and a little milk. (pie crust pastry is too delicate & the resulting pies fall apart, especially if you deep fry) I usually bake them, brushing the crusts with melted butter for a little color.

I've tried variations on the filling, and the simple one is always everyone's favorite. I also make the crust into tiny open tartlets by pressing it VERY thinly into mini-muffin tins and filling with a teaspoon of meat mixture. Bake until browned for a nice hors d'ouevre,

[joiei]

HungryC, on Jan 9 2006, 11:55 AM, said:

The best recipe for Natchitoches Meat Pies is in Cane River Cuisine, the community cookbook from Natchitoches.  I don't have it in front of me right now, but it is very basic & delicious.  You brown equal parts ground pork & beef, seasoned with a good bit of garlic & red pepper flakes.  Once the meats are cooked, you add a bunch of chopped green onions (white & green parts), salt, and a couple T flour to thicken the mixture (cook for a little while after adding flour).  Allow the filling to cool, then make your pastry & fill.  The pastry recipe is a simple one, sort of like a stiffer biscuit dough, made with self-rising flour, shortening, and a little milk.  (pie crust pastry is too delicate & the resulting pies fall apart, especially if you deep fry)  I usually bake them, brushing the crusts with melted butter for a little color.

I've tried variations on the filling, and the simple one is always everyone's favorite.  I also make the crust into tiny open tartlets by pressing it VERY thinly into mini-muffin tins and filling with a teaspoon of meat mixture.  Bake until browned for a nice hors d'ouevre,

I agree, it is the best recipe. Their are lots of imitations, but Cane River is the Original.

[Jason Perlow]

I wonder if This Recipe from Lasyone's Meat Pie Kitchen is the same one?

[HungryC]

Looks very similar. I can't recall if the recipe I use has egg in the dough, but the filling is practically the same thing. I've had Lasoyne's meat pies; I make my filling a little spicier than their pies.

[TAPrice]

The New York Times covers the return of the Pie Man:

And Hubig said, let them eat pie!

Who knew that Hubig Pies originated in Fort Worth, TX? (Ok, Brooks probably knew.)

This post has been edited by TAPrice: 10 January 2006 - 03:23 PM

[beegew]

Holy schamoly and hooray! We drove by that factory every time on our way to our regular digs in the Bywater. (And would always go, "Mmmmmmm, PIES" in our BEST Homer Simpson voices.)

[KOK]

Jason Perlow, on Jan 9 2006, 12:18 AM, said:

Lalagniappe.com apparently will ship Hubigs, but they will only ship large orders. I just sent them email asking what their minimum order is, I think it may be as low as a few dozen.

http://www.lalagniap...hubigs_pies.htm

EDIT: Crossposted with Ktepi.

Did you receive a reply to your email? I left a voice mail (only yesterday) but have not heard back. It seems on the website the pies are not available (when you click to go to the order page, it says "not available" after where it says pies are $1.00).

60 pies doesn't seem THAT outrageous to me. Especialy a Hubig pie. Has the makings of a good party starter.

Thanks,

Kevin

[KOK]

I received a reply from Lagniappe.com that basically said Hubig's isn't answering their office phone so Lagnaippe could not place orders, but that they have seen Hubig's trucks on the road so they are making pies. They also said that 60 pies was the minimum order, but that they (lagniappe) couldn't give a shipping date.

Hopefully soon,

Thanks,

Kevin

http://www.lalagniap...hubigs_pies.htm

[Jason Perlow]

I thought everyone would like seeing these:

Hubig Pie Videos (Google Video)

[Jason Perlow]

Podcast #13: Simon Hubig Gets Whacked



Simon Hubig Gets Whacked (click)

[Jason Perlow]

The Hubig's Pies web site has now been re-launched with a virtual tour from some little-known food blogger from New Jersey:

http://www.hubigs.com

This post has been edited by Jason Perlow: 10 May 2006 - 02:34 PM

[KOK]

Jason Perlow, on May 10 2006, 05:34 PM, said:

The Hubig's Pies web site has now been re-launched with a virtual tour from some little-known food blogger from New Jersey:  http://www.hubigs.com

Hubig's now offers pies on-line. A case of 12 for $25 ($4.95 shipping to D.C. area) or 10 pies plus a Hubig T-shirt for $35 plus shipping. Not cheap, but not super expensive.

Thanks,

Kevin

[Ktepi]

Just placed my order. Thanks, Kevin! This makes my month. I can practically taste the coconut.

[HungryC]

Just to make you out-of-towners drool: several vending machines on the Tulane campus sell Hubig's pies. It is so wonderful to see a locally made product alongside the FritoLay & Nabisco stuff.

[Ktepi]

HungryC, on Jun 6 2006, 08:59 AM, said:

Just to make you out-of-towners drool:  several vending machines on the Tulane campus sell Hubig's pies.  It is so wonderful to see a locally made product alongside the FritoLay & Nabisco stuff.

The vending machines outside the liberal arts building at UNO has (used to have?) them too -- and in the summer, they were some of the only offerings that didn't suffer from the fact that these machines were outside in 100 degree weather with glass fronts. (Ever had a pouch of melted chocolate surrounding the toffee innards of a Heath bar? Well, I did!)

[LPM]

Happy to hear that Savory Simon is alive and online. Growing up in Chauvin, LA, Hubig's Pies constituted their own food group. I think they taste best in a duck blind or on a trawl boat, but I'll take them at home. I was always a lemon loyalist, but I was recently back home and tried strawberry. Very tasty. I think this is a new seasonal variety. I do not remember it growing up.

[joiei]

THanks Kevin, I just placed my order - pineapple, coconut and lemon. And the shipping to the midwest is also $4.95. Pretty cheap considering how much some companies charge to ship stuff.

And I have had the melted treats from that machine at UNO. Kind of line drinking a candy bar.

[Ktepi]

joiei, on Jun 6 2006, 11:16 AM, said:

THanks Kevin,  I just placed my order - pineapple, coconut and lemon.  And the shipping to the midwest is also $4.95.  Pretty cheap considering how much some companies charge to ship stuff. 

And I have had the melted treats from that machine at UNO.  Kind of line drinking a candy bar. 

Exactly! I remember watching them stock it, wondering where in the chain of command someone decided this was a good idea. You could always resolidify them by dropping them into a frozen daiquiri from up the street, though.

$4.95 to NH, too, maybe that's their flat domestic rate during the discounted shipping special. Between Hubig's, Zapp's, and Poche's, I think my Christmas and New Year's dinners have just been planned out. If only someone here carried Dixie.

[Mayhaw Man]

Ktepi, on Jun 6 2006, 12:38 PM, said:

joiei, on Jun 6 2006, 11:16 AM, said:

THanks Kevin,  I just placed my order - pineapple, coconut and lemon.  And the shipping to the midwest is also $4.95.  Pretty cheap considering how much some companies charge to ship stuff. 

And I have had the melted treats from that machine at UNO.  Kind of line drinking a candy bar. 

Exactly! I remember watching them stock it, wondering where in the chain of command someone decided this was a good idea. You could always resolidify them by dropping them into a frozen daiquiri from up the street, though.

$4.95 to NH, too, maybe that's their flat domestic rate during the discounted shipping special. Between Hubig's, Zapp's, and Poche's, I think my Christmas and New Year's dinners have just been planned out. If only someone here carried Dixie.

In my building (the palatial Xerox center in Beautiful Kenner (It's a Winner!)), we have not one, but two flavors of Hubig's at all times. Usually it's Apple and Lemon, but this week, we are featuring Coconut, which happens to be my favorite. The only problem is that they are located on the top rows of the machine, and when the little wire screw spins them off and they drop to the bottom, sometimes they break open-making them no less delicious a treat, but a hell of a lot harder to eat.

[Ktepi]

My pies just arrived! Safe and sound. I was curious how they'd be packed -- I've never ordered any food this fragile that wasn't also perishable and shipped in a cooler with dry ice -- and they're in a toaster-sized box with little partitions (you know, like you'd pack Mason jars) in which the pies are standing upright. I've only had one but it's in perfect condition.

It's been two and a half years for me -- last time I was in Louisiana, I was in Lafayette and no one had Hubig's there (I made up for it with boudin). I forgot just how much I love the crust.

[joiei]

My order came in earlier today also. They ship DHL and over night. We ate more than one and I did take one (lemon) to my hairdresser because I showed up late for my hair cut. Over all, I am totally impressed with the service. I will be ordering some more of these babies.

[KOK]

The pies arrived Wednesday (overnight), even though the tracking email said 2nd day express. The peach was excellent and the coconut was great too. It was all I could do to not try one of each flavor at one siting.

Even if the shipping goes up from $4.95, hopefully it won't be too much as this a pretty reasonable indulgence.

Thanks,

Kevin