If you live in New York you are in luck. You are just a phone call or bakery stop away from one of Meghan Daly’s amazingly delicious pies. Meghan founded Daly Pie in 2011 and she has been satisfying cravings, saving Thanksgiving dinners and making people happy (it’s no coincidence that pie and Prozac both start with P) ever since. She uses the classic hand-crafting method and cherry picks the best local ingredients for her ever-changing and expanding menu of seasonal pies. Just like mom used to make; well, actually better, but we won’t tell her if you won’t. Read on to get a behind the scenes look at Daly Pie, complete with baking tips, links to the best markets in NYC and, of course, how to get your hands on one of these I-can’t-just-have-one-piece pies. You’re welcome!
What inspired you to start Daly Pie?
I had been working in Marketing Operations at a major corporations and was feeling very unfulfilled. I didn’t know what to do…I thought to myself, “if money didn’t matter, what would I do, what makes me happy?” The first thing that I though of was making Pie. I had always done it growing up, but had found myself turning to baking as an adult for stress release – when I baked the whole world melted away. Pies are what I like making the most. Looks like it wasn’t a bad move!
What is a typical day like for you?
Every day is truly different. Since all my pies are made to order, some days I am not baking at all. Other days I am making 30+ pies for an event. Usually I get up early, deliver orders in the morning, restock ingredients at the green market, catch up on business stuff (accounting, marketing, etc), bake in the afternoon to usually midnight, clean up and start all over again.
What are your best baking tips?
To make a super flaky pie crust use COLD ingredients. Cold butter, cold water etc. and mix until just combined. I make all my crust by hand using a pastry blender and I find a little inconsistency in the size of the butter makes the difference. For fillings remember to balance the flavors (a little salt goes in almost everything) and a little citrus bring out the flavor in fruit, especially berries.
What is your favorite pie right now?
My favorite “winter pie” is Toasted Pecan, Date and Pear Hand Pies. But honestly Spring / Summer pies are my favorite. I can hardly wait for spring fruit, I am currently trying to track down some early Rhubarb to make my favorite spring pie – Nana’s Strawberry Rhubarb!
Where can we buy your delicious pies?
Pies are available for order/delivery in NYC via www.dalypie.com and at Tree Haus (51st @3rd ave). Expect to see Daly Pie in many more locations throughout Manhattan and Brooklyn soon. Follow me on Facebook or Twitter for the latest locations and events.
What do you love most about your job?
I love that I create something that brings people happiness. Someone told me the other day that they had a dream about my Chocolate Bourbon Pecan Pie and that made my day. It’s a good sign when people are dreaming about your products!
What are your favorite go-to blogs (other than Things To Cherish :))?
Since my job has taken me off the computer, I don’t get a chance to read many blogs anymore. My go-to is twitter. I always catch a great story, recipe, or idea. When I do get a chance to read a blog it’s thehairpin.com for amazing wit (especially the Scandals of Classic Hollywood series – so good!), gothamist.com for NYC happenings, and apartmenttherapy.com for design inspiration.
What are your favorite business resources for entrepreneurs?
Other business entrepreneurs! I’ve met a lot of people at markets and events throughout the city and generally everyone is very helpful and supportive. Everyone has at least one great tip to share or knows someone who knows someone! Before I started my business officially I took some workshops through SCORE and learned about rules, regulations, and taxes that really helped a lot.
How do you stay organized and get everything done?
Tenacity and Evernote! I use Evernote to make ingredient lists for the market, I keep all my recipes in the app and I write notes for new recipes in it when inspiration comes. Getting everything done is something that I have to work on. I am really bad at responding to emails in a timely manner. I read them, and think that I will respond later when I have minute, but never do! I am working on just responding when I read them – it’s a goal for 2013!
What are your favorite Brooklyn/NYC haunts?
NYC is such a great place, but when I have down time I tend to stay in my general neighborhood (Gowanus – Park Slope – Carroll Gardens). My favorite Neighborhood bars are Lucy Lounge which makes amazing seasonal cocktails with crazy ingredients and Commonwealth with friendly bartenders and a great outdoor area. I also love prospect park for a stroll and have a major soft spot for Coney Island both the beach and the boardwalk.
What are the best flea Markets/fests to attend in Brooklyn/NYC?
There are a ton places to go, but I think Artists and Fleas is the best market – it’s a well curated mix of vintage clothes, art and jewelry with really friendly people. There are always great pop up markets too, I was at the Brooklyn Night Bazaar in December and it was super fun. Live bands, DJs, Food and great shopping. I hope they will be doing another pop up this summer!
What do you love to do in your free time?
Walking around the city, everything is in constant motion here so there is always something new to see. I also have a brunch club with a bunch of friends and we go to a new brunch place almost every Sunday.
What are you looking forward to in 2013?
Creating my 100th pie recipe (currently at 96) and spreading the pie love to more people.