Baked by Susan • Croton-on-Hudson
This entry by the 2017 Best of Westchester Best Bakery winner will seduce your taste buds into willing submission. The exquisite classic pie gets a cunning sweet-tart twist from handpicked cherries.
Their secret: They use butter in their crust and fresh, in-season fruit always.
Martine’s Fine Bake Shoppe • Scarsdale
Unlike any other, Martine’s crystalized-ginger crust explodes with sugar and spice, without detracting from the filling made with uber-juicy Oregon Bartlett pears.
Their secret: Poaching the pear and quince, to bring out the sweet and tangy flavors.
City Limits • White Plains
With fresh bananas and real cream, this vertiginous trip into tastyland will blindside you into forming a dysfunctional relationship that makes the notorious scene in American Pie seem almost understandable.
Their secret: High-fat sweet butter, which produces a crispier, flakier pie crust, enhanced by refrigeration prior to baking. They also vent the pies, for a more evenly cooked result.
Bronxville Diner • Bronxville
Go cuckoo for coconuts with this mouthwatering morsel. The first layer of shredded coconut (2” thick) lines the bottom, followed by the dreamy, thick coconut cream, topped with copious shreds of toasted coconut.
Words to the pies: Owner Yiota Koriniotu says their vast variety makes them the “County Kings of Cream Pies!”
Kneaded Bread • Port Chester
Nothing pairs better than juicy apples and a slather of melted, gooey caramel. What happens when the two unite within the flaky cradle of a pie crust? Pure ecstacy. Yummy Idared apples are cooked down with cinnamon, brown sugar and nutmeg.
Terrific Technique: Caramel is drizzled throughout the pie, creating a flowing river of sticky sweetness in every bite.
For another great slice of life, visit westchestermagazine.com/pieday.