INGREDIENTS

INSTRUCTIONS

Omar the Pieman has been vending pies since 1964 after he left sailing the
high seas as a merchant marine. He and his wife, Haneefah, decided to
provide for their family in a traditional way by baking delicious homemade
pies and cakes.
In August of 1964 Omar left on his first route through the historic streets
of New Orleans' French Quarter. As he went along shouting, "Pieman, pieman
... delicious, fresh-baked pies," his outgoing and friendly character, as
well as his pies, became known and enjoyed by French Quarter residents.
In his 20 years of business, Omar the Pieman, has been vending in the
French Quarter, at the New Orleans Jazz and Heritage Festival, the Bastille
Celebration and now finally from his own little "home, sweet home" kitchen
in The Marketplace. Throughout the week from 9:30 to 5:30 his son, Omar
Ibn, delivers trays of velvety smooth pies baked daily by his mother,
Haneefah (the lady behind the scenes). She was once quoted, "I won't let
one pie out of my sight unless the crust melts in my mouth and the fillings
are at their best."
Taken from the sadly out-of-print New Orleans Jazz & Heritage Festival
Cookbook, copyright 1984. Mix the potatoes with rotary beater until they
are smooth. Then add the other ingredients to the potatoes and beat for 5
minutes. Pour filling into unbaked 9" pie shell, bake for 40-45 minutes at
350-325. Can also be served with a favorite topping: hot rum sauce, ice
cream or whipped cream. Walt MM Omar At The Market Place
1015    Decatur Street New Orleans, LA
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:08:59 -0400
From: Walt Gray <waltgray@mnsinc.com>

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