This is a gorgeously crisp, beautifully buttery pastry showcase for rich, jammy plums and deeply nutty almonds. It's plenty sweet, but in a plush, luxurious way—and just tart enough to stay balanced. More
Country of Origin: Australia Locations Worldwide: 70 in Australia and one in the US NYC Locations: One, in midtown Midwest transplant Steak 'n Shake may have initially stole the thunder from down under meat pie chain, Pie Face, just... More
Sweet potato pies never really get the attention they deserve, often sitting in the shadows of pumpkin. So you'll have to thank Peels for bringing sweet potato pie front and center this fall. More
I could eat pie every single day during the autumn months. Seasonally appropriate pies of stone fruit, pumpkin or sweet potato—there's nothing I could tire of. At The Dutch, the Buttermilk Custard Pie is recent addition the menu. It's never just pie here, even though that may be what you order. This silky cool custard pie comes with a clean buttermilk tang, all resting against a crumbly, well-spiced backdrop, a gingersnap crust. More
It's really the best of both worlds. The Plum Crumble at Four & Twenty Blackbirds features pie with a traditional crust on the bottom and a crumble crust on the top. More
With the many great pies we can buy in the city, I've never been one to bake them for the holidays. On my to-order list this fall are pies from Pie Corps, a fantastic two-woman operation offering both sweet and savory pies. They're at the New Amsterdam Market on Sundays (but also do deliveries for orders of $75 or more). More
Each petite pie ($2.75) makes for one tidy breakfast. A flaky, almost puff pastry-like shell is drizzled with icing, and filled with a citrus-kissed blueberry filling, whole berries sweet and popping in thick, but not gloppy jam. More
This has been a good year for pie—in New York and elsewhere. (In fact, we're wondering if pie is the new cupcake.) Of all the pie shops in New York, both new and old, tell us: which is your favorite? Cast your vote » More
Our favorite holiday is almost here, and in case you couldn't tell, we've had pie on the brain. Some of us might need to run out and buy a last-minute pie, while others are picking up the ingredients for whatever pie recipe they've chosen. Tell us: Are you making pie this year, or buying it? Take the poll » More
Hill Country Chicken chef Elizabeth Karmel is on a mission that's close to my heart: she wants New Yorkers to have a casual fried chicken and pie joint that they can be proud of. Good timing, right? Fried chicken is, well, as hot as a Fry-o-lator full of peanut oil in New York. And pie isn't far behind. More
