Because pie season is every season—here's where to find the very best in America, no matter the occasion
While pie isn’t an inherently American dessert—its origins can be traced back to ancient civilizations, including the Egyptians, Greeks, and Romans—it certainly serves as an American culinary staple and has for centuries prior. The country is home to hundreds if not tens of thousands of pie shops and bakeries that serve all sorts of classic pies, including timeless picks like cherry, apple, pumpkin pecan and more. Others, however, have experimented with more innovative flavors based on regional ingredients (i.e., Key Lime Pie in Florida, Shoofly Pie in Pennsylvania, and haupia, AKA coconut pie in Hawaii. Ahead, we’ve rounded up some of our favorite pies across the country that are well worth digging into any time of year because, let’s face it, pie season is every season.
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With its "go big or go home" mentality, it’s no surprise that the Lone Star State is the birthplace of this deep-dish behemoth. Towering over most other pastries, the aptly named Lord of the Pies calls for a whopping 10 whole Granny Smith apples—the fruit’s tart punch is tempered by Emporium Pie’s rich house-made caramel and a generous heap of cinnamon crumb topping. A tender, all-butter crust completes the Texan showstopper.
When it comes to iconic foods, Maine has two: lobster and blueberries. And just like a good lobster roll, a superb blueberry pie relies on the freshness and simplicity of its key ingredient. In the case of Two Fat Cats, a quaint bakery in Maine, this means forgoing bigger cultivated berries for the tinier, wild varieties—the select fruit gives the oozing innards of this rustic double-crust pie a more intense blueberry flavor.
The pint-size Lower East Side pie shop opened a charming Clinton Hill café that has become one of our favorite date spots in NYC. Petee’s bakes many sweets we love, like icebox lemon poppy-seed meringue and banana cream pies, but the absolute best is the creamy coconut custard. And if you're looking for a baking project, check out owner Petra Paredez's cookbook, Pie for Everyone.
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The perfect combination of Italian flavors with an American twist, the Cannoli Pie Company is the brainchild of Sicilian immigrant John DiMarco. Their signature pie offers a unique combination of texture with its flaky crust—made of cannoli shell, of course—coupled with a sweet-but-not-too-sweet cannoli cream featuring a one-of-a-kind three-cheese blend. That’s not all, though: Each cannoli pie is topped with a dusting of powdered sugar, cocoa powder, a sprinkle of miniature chocolate chips and cannoli shell crumbs. While they’re now available for nationwide shipping, they’re still made with love, by hand, in Connecticut.
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The aptly named Dangerously Delicious Pies whips up some of the best pies in the country. And while the shop offers a slew of different flavors that run the gamut from banana cream to bacon onion gruyere (yes, really), it’s the Baltimore Bomb that stands out as the most popular pick. The pie was founded back in the ‘90s by local musician Rodney Henry, and it definitely won’t disappoint. In addition to classic ingredients like butter, sugar, egg and vanilla, the pie features one unexpected ingredient—vinegar! Berger Cookies, a beloved Baltimore staple known for their fudgy top and cakey shortbread texture, are the other hero ingredient.
Since "Momma" Lucy Jackson opened Atlanta's Busy Bee Cafe in 1947, it has proudly prepared some of the best Southern soul food around. But their old-fashioned sweet potato pie is a downright masterpiece. Slightly sweet and delicately spiced with nutmeg and cinnamon, its creamy and moist filling is a simple take on a classic Southern specialty.
Years before Grant Achatz became a food-world luminary, second cousins Dave and Wendy were building a pastry empire in the family’s native Michigan. The self-taught bakers shot to pie-slinging fame with this streusel-topped beauty, available at Achatz Handmade Pie Co. Sweetened with just a touch of sugar, the delightfully tart filling allows the plump, locally-grown blueberries, blackberries, raspberries, and cherries to shine.
Travel back in time (if only for an hour) at this charming Humboldt Park pie and soda shop outfitted with old-timey barstools and beautiful vintage accents. Despite its decor, the pies on offer aren't stuck in the past: Diners can choose from imaginative flavors like yuzu-matcha meringue, s'mores, lemon-lavender, and key lime-hibiscus. Order a slice and a house-made soda, hunker down in a booth and transport yourself to simpler times.
Occasionally, a dish becomes such a hit that it’s practically synonymous with an eatery. Such is the case with this pie from Liz Prueitt and Chad Robertson’s award-winning Tartine Bakery. A smear of bittersweet chocolate acts as a barrier between filling and shell, ensuring a flaky crust with every bite and balancing out the sweetness of the banana-studded pastry cream. Chocolate shavings finish the delightfully messy confection. You can also get it from Tartine's Los Angeles locations.
Dutch Haven's take on the Pennsylvania Dutch specialty, shoo-fly pie, was once named America's best. The ooey-gooey confection is made with simple, always-available-even-in-the-dead-of-Pennsylvania-winter ingredients like molasses, sugar, and shortening. When cooked, its filling and wet bottom crust are reminiscent of a richly sweet, slightly creamy pecan pie—minus the nuts.
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Located in Lousiville, Kern’s Kitchen has been baking up Derby Pie—which, yes, they’ve since trademarked—for over 60 years. Think of it as a pecan pie with an extra-special kick courtesy of premium chocolate and walnuts, which are folded into a decadent filling before being baked in the company’s signature crust. Fast forward to today, Kern’s Kitchen still utilizes the secret family recipe dating back to 1954 to make tens of thousands of Derby Pies every year. Plus, you don’t even need to step foot in Louisville to savor this sweet pie: Visit their website to place your order for nationwide shipping.
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Enjoy a taste of the tropics in—get this—Seattle. It’s here where you’ll find A La Mode Pies, which serves up Blue Hawaiian Pie. This unique treat takes a classic blueberry crumble and instantly elevates it by offering a tangy twist courtesy of crushed pineapple. That’s not all, though: Toasted coconut adds notes of caramel plus a distinctly crisp texture. Meanwhile, the crumble topping is simply to die for, too. In terms of crust, customers can choose from two options: A traditional all-butter varietal or a vegan option.
Nicole Rucker's pies come brimming with bright pops of acidity and sweetness from the season’s freshest produce—carefully sourced and inspected by Rucker herself—and silken with butter or custard or chocolate. At her stand inside Grand Central Market in Los Angeles, you can find some of her most iconic baked goods (light-as-air key lime pie, anyone?) as well as newer creations such as cookie-crust pies and savory hand pies.
Oahu’s top pie purveyor sits on the island’s North Shore, home to some of the Aloha State’s most epic waves. This laidback gem’s custard two-fer is just as legendary as the surf and it’s been a menu staple since Ted’s opened in 1987. A velvety layer of haupia (coconut) pudding infuses a touch of tropical flair into the unconventional chocolate cream pie.
Cozy diner Honeypie Cafe proudly reps its Midwestern roots with gussied-up comfort food and desserts. To form her luscious homage to old-fashioned black-bottomed pies, baking guru Valeri Lucks marries two of her bestsellers, layering chocolate and banana custards made with Wisconsin milk atop a crisp graham cracker crust. She crowns the glorious affair with a mound of fresh whipped cream, which every pie-lover knows is an essential addition.
According to legend, Christina Tosi’s famed salty-sweet creation from Momofuku Milk Bar was a happy accident. A giant crumbled oat cookie subs in for your standard-issue crust, draped in a gooey butter filling shot with vanilla and—surprise ingredient—corn powder. The best part? Now, you can get fresh pie delivery anywhere in the USA.
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