‘I’ll Have a Piece of Putnam Pie’

Maureen Salinger holds two pies while her “helpers” Lina Guarino of Brewster, Kate Bartsch of Purdys, and Judy Micceli of Carmel prepare the holiday treats Eric Gross Maureen Salinger can’t wait to put her feet up on the day after Thanksgiving. After baking more than 2500 pies, it will be time to rest.

Salinger, who owns and operates Salinger’s Orchards on Guinea Road in Southeast with her husband, Bruce, prepared 700 apple pies, 600 pumpkin pies, 325 apple crumb pie creations, 175 pecan pies, 200 apple walnut pies, and 500 miscellaneous pies over the past few days in time for Thursday’s feasts.

Pie baking is serious business at Salinger’s, where during the past 24 years, Maureen and her crew have baked nearly a quarter-million fresh pies.

“There is nothing like a fresh fruit pie for dessert following a holiday meal, and our pies are the best,” said Maureen.

Before baking those 600 apple pies this week, 600 shell bottoms were formed, that were filled with 1,500 pounds of apple slices, 200 pounds of apple pie spice, 50 pounds of butter, 500 pounds of flour, and 150 pounds of shortening—a concoction that took seven people three days to complete.

Maureen joked that she is often referred to as “Putnam’s Pie Queen! I take the recognition in stride because I know what it takes to create a great pie—quality ingredients, and never any shortcuts.”

Salinger’s pies are known far and wide. Last week during a visit to the orchard, one man was ordering six pies for the holidays—five for friends and business associates, and one for his family’s dessert table: “We have been enjoying Salinger’s pies yearround but no matter how stuffed you might be on Thanksgiving Day, there is always room for a small piece of Maureen’s hefty apple pie.”

A woman stopped by to ask if she could purchase a couple of uncooked pies: “I like to bake them myself.”

Maureen said several of her customers feel the same way and she prepares a quantity of the uncooked variety for Thanksgiving Day baking at home.

In addition to the pies, Salinger’s will have supplied 350 fresh-killed turkeys to area homes, along with an unspecified number of hams and yes, 1,200 gallons of cider to wash it all down.