By Robbie Dingeman, Michael Keany, Stacey Makiya, Brie Thalmann, Catherine Toth Fox, Katrina Valcourt, Don Wallace, Christi Young & James Charisma
Published: 2017.07.19 12:56 PM
In 1979, Richard “Yasu” Hori, his wife, Janet, and their son Joel opened Holy’s Bakery Mānoa, making doughnuts, breads, pastries and fruit pies that were sold in markets, hotels and restaurants. If the name sounds familiar, it’s because Yasu’s parents, Yoshio and Miyako Hori, started Holy’s Bakery—and those buttery frozen pies—in Kapa‘au on the Big Island. In the mid-’90s, Yasu and Janet retired and closed the bakery; Joel went to work as an air traffic controller.
In 2014, Joel retired and got back into baking. That year, he and his wife, Jan, opened Hawaiian Pie Co. in Kalihi, whipping up classic apple, coconut, peach and pear pies (called Grandpa Yasu’s Pies on the menu) and inventive flavors that include passion-pear, caramel-apple and one called the Aloha Medley Pie with mango, peach, pineapple and strawberry. They all have Holy’s signature butter-laden crust. “The crust is pretty much the thing that everybody talks about,” Jan Hori says. The most popular fruit pie flavor right now is a liliko‘i-pear combo. The 9-inch pies are sold whole, fresh or frozen.
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