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Cucina

Hubig's Pies has reopened

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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.


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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

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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.

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Hubig Pie Closeup.

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Closeup of the ingredients list.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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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.

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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.lalagniappe.com/hubigs_pies.htm

EDIT: Crossposted with Ktepi.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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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!


Jon Lurie, aka "jhlurie"

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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,

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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.


It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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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.

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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.)

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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.lalagniappe.com/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


DarkSide Member #005-03-07-06

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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.lalagniappe.com/hubigs_pies.htm


DarkSide Member #005-03-07-06

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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


DarkSide Member #005-03-07-06

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

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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.

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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!)

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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.


LPM - Nashville-Based Food Enthusiast

Personal Blog: Boston Dreams and Michelin Stars

lpm@wardandsmith.com

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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. :laugh:


It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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