[Photograph: Liz Bomze]

I'd happily end every day with a slice of fresh-baked pie, but if I really had my druthers I'd start the day with one, too. Pie for breakfast is an amenity I got attached to last year when I was in Chicago; three out of the five mornings I spent there I was at either Hoosier Mama Pie Company or Bang Bang Pie, both of which serve pie by the slice starting early in the day.

I thought it might be only a Midwest treat until I noticed a small sign at Two Fat Cats in Portland, which is quite possibly the best pie bakery in New England. They offer pie and a cup of coffee for breakfast ($3.75)—or, I suppose, any time of day. Naturally, I was back the very next morning, and was pumped to learn that they'll cut you a slice of whatever fruit pies they've got available that day. (The only catch is that if you're ordering multiple slices, they must be cut from the same pie.) Minutes later, I was parked at the teeny tiny bistro table they have crammed between the staircase and a speed rack, digging into a slice of sour cherry. The tart red fruit, which is enhanced with a touch of almond, perfectly counters the flaky, lightly sweet butter-shortening crust.

About the author: Liz Bomze lives in Brookline, MA, and works as the Senior Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.


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