Best Pies in the New York Area: A Thanksgiving Public Service Announcement
As many of you know I am a pie freak, which in New York is not a bad thing, as New York has quietly become an excellent pie town. Last year some of you might recall I posted about New York's five best pies. It is now time to move beyond my top five pie list in New York, to a place called Pie Heaven.
I have eaten hundreds of pies in Gotham, and I believe that no one should want for a great piece of pie on Thanksgiving. So in honor of Ben Leventhal and the rest of the crew at Eater I give you my current, up-to-the-minute list of fine pie establishments in and around New York. A lot of these places don't allow walk-in pie purchases on either the day before Thanksgiving or on Turkey Day itself, so to avoid extreme Thanksgiving pie disappointment, call now.
Corner (formerly Yura), Upper East Side
Two Little Red Hens, Upper East Side
Clinton Street Baking Company, Lower East Side
Community Kitchen and Juice, Upper West Side
Sweet Melissa's, Park Slope and Carroll Gardens, Brooklyn
Trois Pommes Patisserie, Park Slope, Brooklyn
Soutine, Upper West Side
Little Pie Company, Hell's Kitchen and Grand Central Station,
Sarabeth's, Upper West and East Sides and in Chelsea Market
Duane Park Patisserie, Tribeca
Mitchel London's, Fairway, Upper West Side, and the Upper East Side
Bubby's, Tribeca and Dumbo
Baked, Red Hook (I had a killer piece of apple pie there recently)
Briermere Farms, Riverhead, Long Island
Round Swamp Farm, East Hampton, Long Island
I'd like to give a special shout-out to the person who is the hands-down choice for New York Rookie Pie Baker of the Year.
Emily Isaac of Trois Pommes Patisserie makes an apple pie and a cranberry apple streusel pie that are crazy good, that are so fine they guarantee Ms. Isaac entry into the Pie Baker's Hall of Fame on the first ballot. Her pumpkin pie is also quite good, but it has too much allspice in it for me. Her Key Lime pie may not be very Thanksgivingy, but it is awesome nonetheless. Emily understands that a great pie starts with a light, flaky, golden brown crust, which holds a not-too-sweet, not-too-mushy filling.
So serious eaters, are there other pie bakers that can vie with Emily for this hard-earned award? Or did I miss any pie baker in my great pie roll call earlier in this post. Let me know.