Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/395149
228 Sharon Driscoll, owner of Salem's Milk & Honey Green Grocer, began making pies as a hobby. "My mother baked pies and my grand- parents owned a baker y in upstate New York in the 1940s—you could say bak- ing runs in my family," she explains. Last year she de- cided to make and sell pies at her shop for the holiday season and enlisted the help of personal chef Ricardo Sanchez to devise a plan. "Chef Sanchez is so talented. He really helped with the process, and the pie recipes are his," she notes. "We make apple, pumpkin, pecan, and blueberr y." She uses frozen blueberries from Maine and McIntosh apples from Brooksby Farm in Pea- body. Pumpkins are locally sourced as well. Driscoll also keeps hand-made pies in the freezer section of her shop. "Pie is my favorite desser t— I love the flaky, warm crust. There is nothing like it. It's such comfor t food—I even love pie cold for breakfast." Her journey into pie making has proven to be a delicious endeavor. ● n Pleasing Pies Sharon Driscoll makes four pie flavors using local ingredients. Sharon Driscoll Milk & Honey Green Grocer milkandhoneysalem.com