>>> SO YOUR HOLIDAY WEEKEND
PLANS MAY INCLUDE A PICNIC
AND A PARTY AND IF YOU'RE
LUCKY YOU WILL ALSO GET TO
ENJOY A PIECE OF PIE FOR
DESSERT.
>> Chuck: BUT PIE IS NOT
JUST FOR DESSERT.
OUR MICHELLE OLIVER IS
TAKING TO US DINE IN THE D A
PLACE THAT CREATES ALL KINDS
OF PIES THAT ARE INDEED
DANGEROUSLY DELICIOUS.
>> Reporter: WHAT DO YOU GET
WHEN YOU MIX ROCK 'N' ROLL
WITH SWEET AND SAVOURY PIES?
DANGEROUSLY DELICIOUS PIES.
>> DUKE AND MYSELF WERE IN
MUSIC FOR A LONG TIME BEFORE
THIS.
AND DUKE MET THE CREATOR OF
DANGEROUSLY DELICIOUS PIES
RODNEY.
RODNEY STARTED COMING UP TO
DETROIT TO MAKE MUSIC WITH
US AND FELL IN LOVE WITH THE
CITY AND ASKED IF WE WANTED
TO START A SHOP UP HERE.
DUKE KIND OF AN AMATEUR CHEF,
AT THE FIRE DEPARTMENT HE
DID ALL THE COOKING THERE.
HE LOVED IT THERE AND I KIND
OF A PROFESSIONAL EATER AND
SAID YEAH, WHY NOT, LET'S DO
IT.
>> Reporter: SO SAM AND DON
STARTED THE BUSINESS IN THE
BACK OF A BAR AND EXPANDED
FROM THERE AS MORE AND MORE
PEOPLE FELL IN LOVE WITH
THEIR DANGEROUSLY DELICIOUS
PIES.
>> I WOULD SAY THAT THE SMOG
IS MY FASTEST ONE.
IT'S FANTASTIC.
I'VE ALSO HAD THE
RATATOUILLE.
I'VE HAD THE CHICKEN THAT'S
GOOD.
>> IS THERE ANY PIE HERE
THAT ISN'T GOOD?
>> NOT THE ONES I'VE HAD.
[LAUGHTER]
>> WE MAKE A GOOD PRODUCT IN
MY OPINION.
WE TRY AND MAKE EVERYTHING
FRESH EVERY DAY.
NOTHING COMES OUT OF A CAN.
IT'S REALLY GOOD FOOD.
IT'S BASICALLY LIKE HOME
COOKING.
>> Reporter: AND TRUE TO
THEIR MUSICAL ROOTS MANY OF
THE EMPLOYEES HERE ARE IN
THE MUSIC INDUSTRY AS WELL.
>> IT'S A ROCK 'N' ROLL PIE
SHOP SO WE TRY TO PROVIDE
WORK FOR MUSICIANS WHO NEED
IT ON THE SIDE.
>> Reporter: THEY SERVE BOTH
SAVOURY AND SWEET PIES.
EVERYTHING FROM A CLASSIC
CHICKEN POTPIE TO A SWEET
PECAN.
>> THE BEST SELLER IS STEAK
AND MUSHROOM AND OUR SWEET
IS THE BALTIMORE BOMB WHICH
IS A REALLY DENSE CUSTARD
WITH SHORT BREAD COOKIES AND
DARK CHOCK RATE.
>> Reporter: THE SMOG PIE
CAUGHT MY EYE.
SO I WENT INTO THE KITCHEN
TO SEE HOW IT'S MADE.
YOU ARE -- NOW IN MY OPINION
THE CRUST IS LIKE THE MOST
IMPORTANT PART OF A PIMPT IF
YOU DON'T HAVE A GOOD CRUST
YOU DON'T HAVE A GOOD PIE.
HOW DO YOU MAKE A GOOD
CRUST.
>> Reporter: WE HAVE ALL
PURPOSE FLOUR.
A LITTLE BIT OF SALT AND
SUGAR AND VEGTABLE SUGAR AND
WE JAZZ HAND IT IN.
>> Reporter: I LIKE THAT
JAZZ HAND.
>> NEXT STEP I HAVE A
PICTURE OF ICE WATER, ICE --
I HAVE A PITCHER OF EYES
WATER.
ICE WATER IS VERY IMPORTANT
TO MAKING A GOOD DOUGH.
>> Reporter: ONCE IT BECOMES
A GIANT DOUGH BALL IT'S TIME
TO PORTION IT OUT FOR THE
CRUST.
>> WE'RE GOING TO GRAB ABOUT
NINE OUNCES WORTH ABOUT THE
SIZE OF A BASEBALL.
>> MINE IS LIKE A SOFTBALL.
>> SO DIP THAT IN THE FLOUR.
>> Reporter: NOW WE HAVE OUR
DOUGH BAL.
NOW THAT WE HAVE THE CRUST
IT'S TIME FOR THE FILLING.
WE START BY GRILLING UP SOME
SIRLOIN STEAKS.
>> DON'T BE SCARED OF
SIRLOIN.
>> Reporter: WHILE THAT'S
COOKING WE SAUTED THE
MUSHROOMS AND ONIONS.
>> WE MIX IT ALTOGETHER WITH
SOME SHARP CHEESE AND HEAVY
CREAM.
THEN WE PUT IT IN THE CRUST.
I WANT TO CRAVE THAT THING
AGAIN.
I WANT TO THINK ABOUT I
>> ALL RIGHT, FORMER
FIREFIGHTER TURNED COY OWNER
OF DANGEROUSLY DELICIOUS PIES
DON DUPE DUPRE IS HERE COME.
YOU ON CAN'T JUST DO THAT
AND NOT LET US HELP YOU AND
LET US EAT SOME.
GOOD TO SEE YOU.
>> THAT'S WHY I BROUGHT ALL
THIS STUFF.
>> Chuck: GOOD TO HAVE YOU
HERE.
>> Tati: GOOD TO MEET YOU.
DY VOLUNTEER TO JUST EAT
WHILE YOU COOK BUT I DON'T
WANT TO LEAVE CHUCK OUT LIKE
THAT.
>> Chuck: OUR MICHELLE
OLIVER WARNED US YOU WILL BE
HELPING WITH A BERRY PIE.
WHAT DO YOU WANT TO US HELP
YOU WITH.
>> PUT THEM BERRIES IN THERE
GO RIGHT AHEAD.
>> PUT THEM IN HERE.
>> ALL OF THIS STUFF.
>> THAT'S BLACKBERRIES,
STRAWBERRIES, RASPBERRIES.
TATI WOULD YOU LIKE A BAG OF
BERRIES?
>> I WAS GOING TO LET HER DO
THE CORN STARCH AND THE
LEMON, FEW YOU KNOW.
MIXED BER PIE.
>> THAT WORKS.
WE NEED TO PUT THE SUGAR AND
THE CORN STARCH IN THERE.
>> WE JUST GO BY RECIPE.
I JUST HELPS THE THINGS
SETUP IT SO DOESN'T FALL
APAR.
I DON' WANT.
>> IT'S JUST ROUGHAG.
>> THANKS, MOM.
>> I'LL HANDLE THE SEIZED
TATI.
THEN PUT A TOUCH OF THAT
VANILLA IN THERE.
>> THAT LOOKED ABOUT LIKE
WHAT HALF TEASPOO.
>> THIS IS GOOD.
YOU COULD DO THIS WITH ANY
BERRIES OF YOUR CHOICE.
IT'S UP TO YOU.
>> OKAY.
THAT LOOKS GOO.
>> Chuck: GO AHEAD.
>> ALL RIGHT THERE YOU GO.
OH, CHUCK.
OH, COME O
>> JUST WANT TO SET IT IN
THER
>> YOU WANT TO REALLY FILL
IN UP.
LOOK AT THAT IS GOING TO BE
GREAT.
LET ME ASK A QUESTION.
IF YOU REALLY WANTED TO CUT
BACK IF THIS WERE YOUR THING
COULD YOU USE SPLENDA.
YES, YES YOU TOTALLY CAN.
LIKE THERE'S AN ADJUSTMENT
THEY'LL TELL YOU WHAT TO DO.
IF YOU WANT TO DO IT.
>> WHAT AM I DOING IT WITH.
YOU WILL JUST BASICALLY FLIP
IT RIGHT ON TOP OF THERE YOU
GOT THIS CHU.
>> WE TAKE THIS IT'S GOING
TO FOLD IT OVER ON WAY.
>> THAT'S AN ACTUAL DONED
MIXED BERRY.
SEE IF YOU CAN SEE ON TOP WE
PUT A LITTLE BIT OF RAW
SUGAR ON THERE.
>> OH, LORD.
OH, MY GOS.
LORD ARE HAVE MERCY.
OVER HERE TO THE FAR LEFT IS
THAT A POTPIE PIE.
>> IT'S JUST OUR CHICKEN P.
IT'S REALLY GOOD.
THIS IS OUR KEY LIME PIE
RIGHT HERE.
IT LOOKS GREAT.
BECAUSE MY WIFE IS FROM THE
SOUTH I'M WAY FAMILIAR WITH
CHEST HIGH PUT YOU KICK IT
UP A NOT.
IS IT STILL WARM.
>> OH, LOR.
AFTER THIS PUT A VENT HOLE
IN THERE.
WHAT WILL HAPPEN IF YOU
DON'T.
LET IT VENT A LITTLE BIT.
WE ARE AT THIRD STREET BAR
RIGHT NOW AND WE'RE ALSO IN