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Article: His mile-high pie crust is plum perfect
- Article from:
- Chicago Sun-Times
- Article date:
- August 22, 1991
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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M aybe your grandmother can make a better pie than Saul Wax does.
But Wax can tell you what makes a better pie in details your
grandmother would never think to include. The soft-spoken,
meticulous chef of the Home restaurant, 733 N. Wells, is fast gaining
a reputation for his luscious pies - chocolate cream, peach (his
favorite) and plum (the Sun-Times Food section staff's favorite), to
name some current ones.
Each pie crust is perched high in the pan like a crown. The
effect is a regal dessert.
"That's how I'm able to pack so much fruit into an 8-inch pie.
I form an almost inch-high wall of crust on the sides," said Wax, who
recently demonstrated two different pie crusts. Depending ...