This spring, Emilou Cadmus, Short Street Cakes’ Cake Lady and Pie Lady in her own right, got her Sandy Mush home kitchen certified and is now offering pies daily at Short Street Cakes!  She also sells pies at the Leicester Tailgate Market on Saturdays.

Below, you will find her extensive Pie menu.  Pies can be ordered 48 hours in advance and picked up Sunday through Thursday at Short Street Cakes (call 828.505.4822) or at her pie stand at the market on Saturdays (call 828.683.9171 or 828.242.5207).  Thanks!

basic pies; $20:

chess   made with real buttermilk and farm fresh eggs

butterscotch   homemade butterscotch in a butter pastry and topped with meringue

chocolate angel   a cold chocolate pie made with a meringue crust and topped with whipped cream

lemon meringue  bright lemon filling in a butter pastry and topped with meringue

pumpkin  slightly spiced pumpkin custard baked open faced in a butter pastry

candy roaster  same as the pumpkin, but made with the traditional Appalachian candy roaster squash

rhubarb  caked with a hint of nutmeg and lemon zest and topped with a lattice crust

chocolate meringue  chocolate filling in a butter pastry and topped with meringue

sweet potato  sweet potato custard, spiced and baked in a butter pastry

traditional pies; $24:

blueberry pie   blueberries and a bit of lemon zest in a butter pastry with either a lattice or full crust on top

apple pie   a blend of apples with just a little cinnamon in a butter pastry with either a lattice or full crust on top

peach pie   peaches and a teensy bit of spice baked in a butter pastry with either a lattice or full crust on top

blackberry peach pie   sweet peaches and blackberries, unadulterated and baked in a butter pastry with either a lattice or full crust on top

cherry pie  cherries baked in a butter pastry with either a lattice or full crust on top

strawberry rhubarb  a classic combination, baked up pretty and pink with a hint of cinnamon in a butter pastry with a lattice top

pear pie*  delicious fall pears baked with spices and either a lattice or a full crust on top

fancy pies; $27:

pecan pie  a syrup free version, made with brown sugar and buttermilk, topped with plenty of pecans

lemon chiffon  a cold lemon filling, folded into whipped cream and poured into a ginger snap crust

black walnut pie  brown sugar and sorghum filling topped with black walnuts and baked in a butter pastry    

coconut cream pie  filling made with coconut milk and dried coconut  in a butter pastry and topped with meringue

key lime pie  filling made with hand squeezed key limes in a graham cracker crust and topped with whipped cream

banana cream pie  cold cream pie filling layered with bananas in a ‘nilla wafer crust topped with whipped cream

fresh strawberry  strawberries cooked down to a thick jam and folded into whipped cream in a graham cracker crust

french silk chocolate  incredibly smooth, rich chocolate mousse filling in a ginger snap crust

peanut butter pie  a cold, smooth peanut butter filling in a graham cracker crust, topped with whipped cream

muscadine pie*  a truly unique and regional specialty; sweet muscadine grapes, de-seeded and thickened up, meet a butter pastry with a full crust top

  *these pies are subject to seasonal availability

How to Order:

You can order pies over the phone, or come by my tailgate market stand at New Leicester Highway on Saturdays between 9am and 2pm. You can pick up your pies either at the Leicester Farmer’s Market, on Saturdays or any day at Short Street Cakes, located at 225 Haywood Road in west Asheville. Delivery is also available for an additional charge. Please place your order 48 hours in advance. (828) 683-7191 or (828) 242-5207 

About Emilou’s Goods:

Emilou’s Famous Homestyle Goods was created as a  way to use my skills as a baker to be a liaison between local farmers and local consumers. In this endeavor, all of the produce I use is guaranteed local, when in season, with a goal of using 100% local produce, year round, within the next two years. The eggs I use are always local, and the flour I use is milled in  Graham, N.C. by Lindley Mills, which uses a percentage of North Carolina grown wheat.  In addition to being a stimulus to the local agrarian economy, I have a great interest in using obscure recipes based on local specialty ingredients such as muscadines and black walnuts. In so doing, I hope to be a part of preserving our unique Southern Appalachian culture.