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Frankly, I’m still not over Earl Abel’s moving from its long-time location on Broadway at Hildebrand to 1201 Austin Highway, but a slice of pie and a cup of coffee for $2.50 does help assuage my angst.

This sweet deal is only good for five more days (weekdays during the month of February, from 3 p.m. to 5 p.m.), so hurry over! If you miss Earl’s celebration of National Pie Month, don’t fret. Every day is pie day at Earl Abel’s, thanks to Antonio Sanchez who’s been baking pies from scratch for 50 years.

Cherry pie, apple pie, pecan pie, lemon meringue pie, coconut meringue pie, chocolate icebox pie, maple pecan pie, black bottom pie, sugar-free coconut meringue pie, sugar-free lemon meringue pie and more are all yours, not to mention Earl’s lengthy list of cakes and eclairs. Don’t forget to order a cup of oh-so-yummy coffee to accompany your slice of pie. It’s the perfect complement.

At our last “pie happy hour,” my husband chose a sweet potato pecan pie that’s served with Chantilly cream, and I selected lemon meringue pie. Neither one of us left a speck on our plates, and we even considered splitting a third piece, Coconut Meringue, but we held back. There’s always this week.

I haven’t even mentioned Earl Abel’s non-dessert options. If I did, we’d be here all day. Go to their website to plan your next meal. Insider tip: Earl’s fried chicken is worth the splurge.

Earl Abel’s is open from 6:30 a.m. to 11 p.m. Sundays through Thursdays and 6:30 a.m. to midnight on Fridays and Saturdays. To place a to-go order, give them a call at (210) 822-7333.

FYI: Earl’s is not far from the McNay Art Museum. Treat yourself to an afternoon of art and pie!

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A friend told me the other day that despite the move and his opposition to it, the food at Earl Abel’s was better than before.

February 21, 2011 10:18 pm

I have to say that they’ve done a great job of re-creating the old Earl’s. Seems like everything was packed up and moved over. That dulls the pain a bit. I’ve picked up the fried chicken to go a couple of times, and it’s as delicious as it always was. More expensive now, but what isn’t? Thanks for reading/commenting. Cheers, Denise

February 22, 2011 4:26 pm

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