The holiday feast is over, you’re just about to loosen your belt (thanks to that second helping of mashed potatoes), and someone calls out, “Who’s ready for dessert?” Don’t think twice. Holiday pie is a good idea, any way you slice it. This year, try serving up some of our favorites.
Peach Raspberry Lattice Pie (The Designer’s Dessert)
$19 Susan Lawrence Gourmet Foods Chappaqua
Mark Kramer is known for using the best ingredients in the desserts at Susan Lawrence. The peach raspberry pie is made with a sweet butter crust, real imported vanilla, and fruit from local farmers—how can you say no? A true labor of love for the pastry department, the lattice crust is time-consuming to make, but it’s sure to dazzle guests with its intricacy. No need for an topping; let the
latticework shine!
Tip: Although the shop does take orders online, stop in the week before Thanksgiving to take advantage of “pie fest,” when the desserts are all on display and ready for tasting.
Secure your slice: Two weeks in advance
26 N Greeley Ave (914) 238-8833; susanlawrence.com
Pecan Pie (Sticking to Tradition)
$14 Galloway’s Country Kitchen, Scarsdale
This Scarsdale pastry shop gives Southern bakers a run for their money with a Thanksgiving favorite—pecan pie. Galloway’s heaps mounds of pecans in sticky goodness for a pie that’s got so many people hooked, it has a cult-like following. Heads up—the bakery is open only Friday through Sunday and is cash-only, so make sure to plan accordingly. If you manage to score a pie, sweeten your serving with a scoop of maple ice cream.
Secure your slice: One week in advance
69 Harney Rd (914) 725-4074
Chocolate Salted Caramel Pie (At the Trendsetter’s Table)
$18-$24 Martine’s Fine Bake Shoppe, Tuckahoe and Scarsdale
A bakery known for it’s wide range of unique treats, Martine’s steps it up when it comes to its holiday offerings. A special ingredient always inspires more than a few options, and this year the hot flavor—chocolate salted caramel—is creamy with a savory twist. Serve up a slice slightly chilled with a dollop of whipped cream.
Secure your slice: Three days in advance
10 Fisher Ave, Tuckahoe (914) 346-8650; 48 E Parkway, Scarsdale (914) 722-4949
Pear and Almond Tarte (A Little Bit off the Top)
$24-$35 Patisserie Salzburg, Rye
Stop by this European-style café for more than just coffee—while it’s sure to offer plenty of holiday specials for the season, opt for one of the mainstays on the menu. The pear and almond tarte offers a lighter option to the end of your meal. It has a gorgeous display of sugar-glazed fruit, so you won’t miss that top pastry crust.
Secure your slice: Three days in advance
77 Purchase St (914) 921-4458; patisseriesalzburg.com
Pumpkin Pie (Allergy-Conscious)
$24 Three Dogs Gluten-Free Bakery, Briarcliff Manor
Anyone in the family have food allergies? That’s not a problem with goodies from Three Dogs Gluten-Free Bakery, where, alongside the stuffing and dinner rolls they prepare for the holidays, they’ll be selling plenty of gluten-free pies. The best part? Your guests will never know the pies aren’t made the traditional way (Three Dogs uses rice, potato, and tapioca flours). Before you dig in to its pumpkin pie, top it with your favorite dairy-free whipped cream.
Secure your slice: Two days in advance
510 N State Rd (914) 762-2121; threedogsgfbakery.com
Pizza Rustica (A Savory Treat)
$14.99/lb or $60 for a half-tray (serves 8-10) The Iron Tomato, White Plains
The pizza rustica is a ricotta-cheese pie with flaky phyllo dough. The Iron Tomato stuffs its version with a variety of salty meats including prosciutto, soppressata, salami, and capicola. Did we mention it’s also made with lard? Not for the faint of heart, this dish is usually served in warm squares, similar to lasagna. It’s traditionally found at an Italian holiday dinner table, but you may find yourself having a slice as a midnight snack.
Secure your slice: One week in advance
57 Mamaroneck Ave (914) 328-9400 theirontomato.com
Apple Crumb Pie (Traditional With a Twist)
$25 Cooked & Co., Scarsdale
If you’ve ever tasted its Nutella banana muffins, you know Cooked & Co. knows baking. During the holidays, it churns out homemade apple pies chock-full of fruit and finished with a crumb topping. Owner Herb Lindstrom recommends you skip the vanilla ice cream and balance out the cinnamon and nutmeg flavors with the a warm scoop of salted caramel topping (available at the shop for $12 a jar).
Secure your slice: A week-and-a-half in advance
128 Garth Rd (914) 205-3939; cookedandco.com
Make it from Scratch
Need to brush up on your pie-making skills? Sign up for Pie 101 at Sur La Table. The Saturday class will cover all the pie basics—from rolling out the crust to perfecting your fillings. The best part? You taste the benefits from all of your hard work. There’s nothing like the smell of homemade apple pie… $69, November 2 at 10 am Sur La Table, The Westchester, White Plains (914) 220-9810; Noon, Westchester’s Ridge Hill, 167 Market St, Yonkers (914) 652-9643; surlatable.com
The Pie Event
Pros(e) of Pie, created by Ivy Eisenberg and Zak Shusterman, is designed to bring people together for an evening of stories and sweets. The $10 entry fee includes entertainment, pie-sampling, homemade desserts, and beverages. No participation—public speaking or pie-making—is necessary to enjoy this monthly event, hosted at Tarrytown’s W@tercooler workspace. Saturday, November 9 at 8 pm, W@ter cooler 21 N Broadway, Tarrytown proseofpie.com
The Pie Altern​ative
Not a fan of pie, but can’t get enough of those holiday flavors? Make everyone happy with these delicious desserts:
Pumpkin Spice Cupcakes
$18-$36/dozen Sweet & Social, Larchmont
These delicacies pack pumpkin-pie flavor in both traditional and miniature sizes. The spice cake, replete with walnuts and raisins, is topped with a pumpkin-flavored cream cheese.
1935A Palmer Ave (914) 630-4834; sweetandsocial.com
Pecan Biscotti
$16/lb Red Barn Bakery, Irvington
Also available in chocolate pecan, Red Barn’s biscotti are more delicate than the biscotti of holidays past. They do, however, still pair perfectly with a cup of hot coffee. Dunking suggested.
4 S Aster St (914) 231-7779; redbarnbakery.com
Intoxikate.com creator Katie Schlientz’s love affair with food started after she cooked her first family dinner. On the menu? Straight-out-of-the-box mac ‘n cheese. Her cooking skills and palate have certainly matured, and she loves sharing a good meal with friends.
