By Krista Pfunder
Dangerously Delicious Pies — a popular Baltimore pie company — has opened a shop on West Street in Annapolis, just in time for the holiday pie rush.
“Annapolis has always been a favorite spot of mine since I was a kid,” says Rodney Henry, founder of Dangerously Delicious Pies. “It has so much cool history. It’s a beautiful town full of character: Lots of great music, art and food. We’re a good fit. That’s what ‘PieStyle’ is all about.”
Dangerously Delicious Pies, founded in 1999, has locations in Hampden, Canton, and now, Annapolis.
Henry’s “PieStyle” may be familiar to locals, even if they’ve never ventured into his pie shop in Baltimore to enjoy one of Henry’s creations.
Henry and his pie style have been featured on Food Network shows Chopped, Down Home with the Neelys and Paula’s Home Cooking and was runner-up on the network’s culinary competition show, Food Network Star.
“What makes our pies so delicious is the fact that we really care about the ingredients and the process,” Henry says. “Pie is a vehicle to transport awesome ingredients, sweet or savory, to your mouth. You want to let the ingredients do the talking and not muck it up with too many contrasting flavors.”
Henry got his start in the pie industry at a dive bar in Baltimore. But his interest began much earlier. “I’ve been fascinated by pie since I was about 7 or 8 years old,” Henry says.
He remembers clearly the day that his great aunt sent him and his sister to a greasy-spoon-style diner in Seymour, Ind., with two quarters.
“We walked in through the diamond-plated steel doors into my version of paradise,” Henry says. “Naugahyde stools. Bright shiny stainless steel everywhere and an amazing refrigerated display case of the most amazing stuff I’d ever seen.”
Finding himself captivated by pies made with lemon meringue, cherry and chocolate cream, Henry and his sister took seats on the stools and stared at the offerings. “My sister had a slice of lemon meringue and I went for a glazed pie with raisins,” Henry says. “We were in heaven. Not just the pie, but the whole experience. I was hooked.”
The pie he enjoyed that day turned out to be French apple — which remains his personal favorite. “Apple pie is a good way to gauge a person’s pie-making prowess,” Henry says. “You can tell a lot by how it’s made. Whether it’s seasoned properly, the crust being tasty. Everybody’s apple pie is different. Whether you’re at a bakery or someone’s house. Every pie is different.”
The new shop — located at 212 West Street — will offer sweet and savory pies, quiches — and wine and beer. “COVID-19 has definitely been a huge pain. It’s pushed back everything,” Henry says. “Construction, working with the city of Annapolis, power. Everything.”
The Annapolis location will be operated by Chris and Kimberly Miller, but you’ll likely spot Henry in the kitchen. “I’ll be helping out and spending a good portion of my time there,” Henry says.
Henry has some advice for home pie bakers as Thanksgiving approaches. “Stress is an enemy of pie,” Henry says. “When Thanksgiving comes around, stress will try and mess with you. It’s pie. it should be fun. Crust is the same. Don’t over work it. Don’t over salt it and let it roll. That’s how it’s worked for me — although the fact that I’ve probably made half a million crust at least in my lifetime helps.”
Dangerously Delicious Pies, 212 West St., Annapolis, 410-990-0743. To order pies: https://www.dangerouspiesannapolis.com/order