Easy as (Fruit) Pie

Sometimes you just want a piece of pie. Not a fancy French galette or a glossy-coated tartlet, but an old-fashioned, baked-with-love dessert that is so crowded with fruit it doesn’t need vanilla ice cream. Here, five faves.

Cherry Pie

Baked by Susan, Croton-on-Hudson
Why it’s worthy: Susan O’Keefe, formerly in the wholesale baking business, brings an old-fashioned ambience to her pastries, and everything is made by hand—no preservatives, additives, or colorings. As much as I love the bursting-with-flavor cherries, I also adore the thick, flaky, double crust.
Grab a fork:
163 Grand St (914) 862-0874;
pies start at $22.

Peach and Blueberry

Bradley’s, Larchmont
Why it’s worthy: No matter the time of year, Bradley’s delivers enticing light and dark combinations (think apple/strawberry, plum/peach, etc.) made with flash-frozen fruit. Tops are either lattice or crumb.
Grab a fork:
2 Chatsworth Ave (914) 833-1095;
pies start at $12.50.

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Apple Pie

Red Barn Bakery, Irvington
Why it’s worthy: Simple is best. In this case, that means organic ingredients and big chunks of seasonal fruit. Plus, owner Randell Dodge, a former handbag designer, churns out pies that look like they came out of a Norman Rockwell painting.
Grab a fork:
4 S Astor St (914) 231-7779;
pies start at $23.

Bumbleberry Pie

Grandma’s, Cortlandt Manor
Why it’s worthy: The longtime pie mecca hasn’t lost its flair. There’s always a wide assortment to choose from, though, come summer, I love the jamminess of the bumble full of apples, blackberries, raspberries, and rhubarb.
Grab a fork:
3525 Crompond Rd (914) 739-7770;
pies start at $12.95.

Strawberry Rhubarb

At the Garrison Market, Garrison, NY
Why it’s worthy: It sounds corny, but I swear there’s an extra dose of sweetness in Dave Tuttle’s pies. That’s because this film-industry exec turned pie guy absolutely loves what he does—everything from chatting up local farmers and picking the fruits himself to rolling layers of floury crust and watching his creations rise. He uses what’s grown in the Hudson Valley—meaning the offerings are constantly changing. While here, make a reservation at his pop-up farm-to-table restaurant, Graze, where, yes, pie is served.
Grab a fork:
1135 Rte 9D (845) 424-6300;
pies start at $20. 

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