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Hubig's Pies

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Saw something on these on a FN show. Was thinking of ordering a case online, but thought I'd ask here frist- are they really all that?

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  1. Well, it depends on what you mean by "all that". I wouldn't bother to mail-order them, but I do pick one up from time to time at the supermarket or the gas station. They're good, but not mind-blowingly delicious, but certainly good enough for the price. I'd rank Hubig's as a local curiosity with great nostalgic value, not an artisanal food product intended to inspire veneration. When I go fishing, I want a coconut Hubig's in my lunchbag, and I'm partial to the peach, too.

    2 Replies
    1. re: Hungry Celeste

      They are always fresh with no preservatives. Also, except for peach and pineapple, they use fresh fruit. I like the sweet potato pies when you can get them.

      1. re: Hungry Celeste

        Very well stated. When I saw the thread, I had flash-backs. For me, the peach was always the best. Good, but not great. I'd rank Hubig's behind several offerings from McKenzie's and well back of the coconut and banana-creme pies at the old Delmonicos. Oh, and their chocolate was right up there too.

        Good call,
        Hunt

      2. I think Celeste is right that it's a nostalgia thing. I did not grow up here, and didn't like my one and only Hubig's pie (chocolate, which in my mind had the most potential). It leaves a coating in your mouth like grocery store icing. I would try one when you're here sometime. They do benefit from brief warming in the micro.

        3 Replies
        1. re: JGrey

          Chocolate is the least appealing flavor, IMHO. It's on my own personal list of "foods that are brown but not chocolate" along with those used-to-be-good but now-are-nasty chocolate covered grahams made by Keebler. Try again with a fruit flavor.

          1. re: Hungry Celeste

            Huh. Some group of people I was talking to all agreed chocolate was the best. Philistines. Maybe I'll look for the sweet potato one, that sounds promising. Lemon sounds like it might be ok, too. It was the dough part that icked me out, really, I just can't take shortening any more.

            1. re: JGrey

              I think the lard content of the crust cancels out the shortening. Mmm....lard.

        2. They are fairly mediocre now. They seem to use less fruit and more corn syrup or something similar in the fillings. They are not filled as much as they used to be either. I would not pay to have them shipped anywhere.

          1. good for hangovers, eating on the road or in a hurry, or warmed up as a late night snack. they're better than a hostess fruit pie, but not really worth mail ordering unless you're some kind of fruit pie connoisseur. I don't recommend looking at the nutritional facts.

            Peach is my favorite. I had a strawberry one this weekend, it was ok.

            1. Thanks folks for the input. I really appreciate it.
              I'm in NOLA 2-3 times a year, so I think I'll just wait till my next visit and try some then.

              1. I received a case of Hubig's pies yesterday and thought they make a fun treat. I am not a fried pie expert, but I found the crust to be very tender and flaky. I ate the peach, hubby ate the apple and we were both pleased. Life changing? No. Good? Yes.
                If you want to mail order a sweet treat, order some Manske Rolls from San Marcos Texas. They are definitely "all that".

                1. Ah, a Hubig's lemon--or apple--at "little recess" back in grammar school (St Agnes) so long ago; did a lot to turn me from a skinny kid into a--well, not skinny kid. I stilll eat one every now and then--and they are still good, although the more recent flavors--like chocolate--aren't so good. Never had sweet potato.

                  1 Reply
                  1. re: underworld gourmet

                    Bad or good, I'm just glad to hear they're still around! I have to say, I've had a couple of the apple ones in my teenage days, and thought they were pretty delicious. I think they'd be good heated up with some vanilla ice cream.

                    A girl at my school used to bring a case of them every few months to homeroom. She told us that her family got a lifetime supply because her dad saved the life of the owner of the company! I don't know whether this is true, but she certainly sounded convincing and she's a pretty trustworthy person. Needless to say, they were more fun to eat because we knew they were a reward for a heroic act, and I think kids always dream of "lifetime supplies" of any kind of junk food.

                  2. I seem to be riding a carousel of lard with Celeste. It's a really nice ride. Her reply is flawless.

                    If you wanna order a case of something from 'Nawlins, Zaps is the thing. Don't even check the internet. Pick up the phone - 1800HOTCHIP. That accent on the other end alone is worth the call. Order half “Cajun Craw-Tates” and half “Gator Tater”(my favorite). No better chip in the land.

                    1 Reply
                    1. re: rg3825

                      We have those here in SE Texas. A friend is a retired chef from NOLA and now lives in Kansas City. I had to send him some Zaps recently.

                    2. Some of you may have seen Dan Baum's four-month-long "New Orleans Journal" for The New Yorker magazine. In the April Archives was this lovely piece on the Hubig's Pie factory:

                      http://www.newyorker.com/online/blogs...

                      The entire series (beginning January '07) is archived on the New Yorker site, and well worth a read.

                      2 Replies
                      1. re: SBrooksB

                        “Time from fill to bag, two hours,” Ramsey said. The wrappers are stamped with a date one week hence, at which point they are retrieved from stores and destroyed."from the New Yorker
                        Is there no enterprising hog farmer in Louisiana who could buy these little stale beauties and feed some young shoats for a few months with Hubig's?Can you imagine the deliciousness of the pork after a steady fried pie daily diet.The local chefs could procure the meat and trumpet it on New Orleans menus...it would be the new benchmark....Berkshire and Smithfield would close up shop and head back back to where ever they came from.Pecan Smoked Hubig's Pork Shoulder....

                        1. re: scrumptiouschef

                          Those poor hogs would "catch the diabetis" in a week! We think alike, though, as I always wanted to fatten a hog using some sugarcane mash. I do know folks that use sweet potatoes in this way, to good effect.