Flying Saucer Pie Line!

Maybe folks trying to help the business out. Wasn't there some financial issues?

LittleTexas : I'm sorry, there aint no damn pie THAT good. Not for me there ain't…….I better clarify ;0

kingwooddiscgolf :
possibly, but this happens every year, the day before Thanksgiving, and has, for decades. They use 'from the big vat' toppings and some fillings, that are just medium quality, so I do not buy there, any longer.

KanKan :
We bought half pies from HEB too.
Pumpkin
Cherry

Half and whole pies at HEB also. They are pretty dang good.

LittleTexas : I would think getting one weeks in advance and freezing it, like a pecan pie, would be better than the long lines?

Thisnthat2019 :
I think this is more about a tradition and getting together, than the pies. I know my friend has been doing this with her sister since high school, but last year, they said the pies were not worth the time or price, so now they go out for Mexican food, the night before Thanksgiving.

MIL best pie in Kingwood but now assisted living. Daughter inherited the touch but in Oregon. When desperate resort to House of pies or Philly Cheesecake Factory

ZMAN :
Kroger has a very good coconut cream pie...

LittleTexas :
Oh hail no!

LittleTexas :
Maybe in my younger years but not now.

It must be really difficult to maintain quality control when you are making 30,000 pies just for Thanksgiving. That seems like a lot to handle.
We were gifted a pecan from Flying saucer. Only way we get them.

Kandice: so true, but have had them on a regular, non holiday occasion, and was not impressed. I think, especially in the last few years and so many grocery store bakeries have them proved their stock and selection, it has edged them out. they do well on the holidays, I think, mostly because of tradition. I wish them well

LittleTexas :
Right after reading through this thread, I saw a story in the Chronicle about them. It was very interesting. One thing that was a little concerning to me was they don't measure anything. That's what has kept them out of grocery stores. To sell retail like that, you are required to put full contents and nutrition labels on and they cant do that with their current process. Making 30 000 pies and nothing is measured? That would have to result in inconsistent product. They also admitted that with the cost of critical ingredients like eggs and sugar they have been forced to make adjustments. Its almost like a case of their success is killing them.
My grandma didn't use measuring cups, she used her hands and eyesight and fingers to cook but she wasn't feeding 30,0000. Its sweet to see a neighborhood family bakery do good but it might have served them better to limit production and just say, "we make a number of pies to maintain quality and freshness and when they are gone, we're out. Better luck next year.'
When the demand is that overwhelming it must be tough to not take advantage and try to pleade everyone but you eventually get to that unavoidable, universal rule of diminishing returns.