One of my guilty pleasures every month is reading Gourmet and Bon Appetit cover to cover. These magazines feed my food addition with all kinds of recipes, food photos, restaurant reviews and food destinations. One of the features every month in Gourmet is the “you asked for it” section, where readers write in to request recipes of food they were served in restaurants, special locations or at events. The April issue gives the recipe for Ricotta Polenta Pie from the Crossroads Bake Shop in Doylestown, PA – that’s just seven miles away from me and luck would have it I had to be in Doylestown that day. The recipe sounded great and off I went to Doylestown to get car maintained and hunger fixed. Confusing my priorities, I got the car maintained first and arrived at the bake shop a little after 3 pm to find most of their baked goods sold including the Ricotta Polenta Pie. It seems the locals had already made the pie an Easter favourite, they came early and despite the extra number of pies the bakery made due to Gourmet they bought all the bake shop had made. Undaunted by the locals attempts to prohibit me from enjoying the pie I reserved one for this coming weekend where upon you readers shall read of my tasting the famous Ricotta Polenta Pie.
Despite bear shelves at the bake shop, I did manage to walk away with a small Key Lime pie. The Key Lime pie was a great stop gap for time being. The light buttery graham cracker crust was a wonderful contrast to the tarty and smooth Key Lime filling. The sweet delecate meringue on top completed the combo of textures and flavours to make it a perfect piece of Key Lime pie. So if the Crossroad Bake Shop’s Key Lime pie is so good and their Ricotta Polenta pie is famous, next weekend is going to be good. Take care.
Crossroads Bake Shop -812N Easton Road, Doylestown, PA 18901 – 215-348-0828