by Emma Young
Pie, Glorious Pie
By Sydney Bender, EDITOR
I had my first Eileen Blake pie on Menemsha Beach at the age of 16. It was around this time of year, before the summer crowd arrived, and my friends and I took a trip up-Island, bringing with us a pie and six plastic spoons. We sat in a circle, shielding one another from the wind, sweatshirts on, scooping out spoonfuls upon spoonfuls of gloriously ripe peaches, fresh blueberries, and sweet soaked crust, licking our lips and scraping the bottom until we could see our reflections in the shiny foil pan.
Martha’s Vineyard is known for many things, and while pie isn’t typically one of them, we think it deserves to be. Whole pies, half pies, slices, and bites—from diners, bakeries, farm stands, and grocers, wherever you find it (or it finds you), trust yourself, pie is worth a spoonful. Or a few.
Recipes: Spring 2016