With Thanksgiving so close you can almost smell the stuffing, we are in prime pie time. Bakers and pastry chefs across the region are crimping cold, buttery crusts and cooking down aromatic fruit fillings and spiced custards for the coming wave of preorders. But pie need not be reserved for the holidays, as a number of spots on this list know. After the rounds of pumpkin and apple are put away, there’s space for crusty-creamy slices of salted honey, peach, Key lime, strawberry rhubarb, ricotta, and carrot cake(!) pie all year long. Read on for The Inquirer food desk’s favorite pie purveyors. — Jenn Ladd
Denise’s Delicacies
This 33-year-old North Philly institution is best known for its fresh-made doughnuts and ultra-rich pound cake, but, boy, do they know how to make a pie. The bakery’s best-seller this time of year is the sweet potato pie, filled with a creamy, bronzed custard with just the right level of sweetness in a buttery, crumbly crust. A close runner-up is Denise’s apple pie, which hits all the right notes: Its gooey, perfectly spiced interior is suffused with the slightest tang and pairs perfectly with a double-crust pastry shell that’s dense and almost fudgy. It’s a simple pie, expertly made — like if your mom baked it, but even better (love you, mom!). The family-owned bakery also makes peach, pecan, coconut custard, blueberry, and cherry pies. Call ahead or walk in and buy from the display case; 6- and 10-inch pies will be available up to the day before Thanksgiving (and year-round otherwise). — Jenn Ladd
Downtime Bakery
You can reliably score a slice of pie year-round at this year-old Mount Airy bakery, because owner Dayna Evans is a pie devotee: She and her team regularly whip up different variants each week, channeling whatever seasonal produce (and whims) inspire them, be it sour cherry, coconut custard, chocolate chess, or a pear-hazelnut number with a cornmeal crumb topping. What stays consistent is Evans’ signature spelt flour crusts, which give these pies nutty character and little more bite than most — a theme that runs throughout Downtime’s offerings. Its preordered Thanksgiving pies are all sold out already, but keep an eye on the bakery’s Instagram to see if one of the offerings (torched meringue-topped sweet potato, a quince-suffused gateau Basque, or a double-crust apple pie my 4-year old termed “a little spicy”) resurfaces another time. Pie slices roll out at 1 p.m. Thursday through Sunday. — Jenn Ladd
Flakely Gluten-Free
Unlike its trademark gluten-free croissants and bagels, Flakely’s holiday pies can’t be found frozen in a pastry ATM. They only come fresh from behind the pink door at 220 Krams Avenue in Manayunk, where baker Lila Colello conjures a limited run of pies for Thanksgiving and the winter holidays. This season's offerings start off strong with a pumpkin-maple tart piped with a ribbon of bruleed marshmallow fluff and a gooey bourbon-pecan version garnished with leaf-shaped shortbread cookies. Both are almost too pretty to eat. Preorder the pies by end of day Thursday, Nov. 20 for pickups between Nov. 24 and Nov. 26. If you miss this year’s go-round, you’ll have to wait for next year to get a bite of this apple (tarte tatin). — Beatrice Forman
Flying Monkey Bakery
This Reading Terminal Market stand is renowned for its whoopie pies and butter cake, but Flying Monkey’s apple crumb pie represents the platonic ideal of the holiday treat: warm and buttery, with a crumbly oat topping so delectable, I wish the bakery sold it separately. The pies here are relatively no-frills compared to some others on this map, but you can get them anytime of year, making them just as solid a treat for joyful do-nothing days as for Thanksgiving and Christmas. Customers can preorder Thanksgiving-specific apple crumb and pumpkin pies for Nov. 26 pickup from Flying Monkey’s new location in Chadds Ford, or call the Reading Terminal stand to schedule a pie pickup any day of the year (for Key lime, s’mores, chocolate cream, and more) with 48 hours’ notice. — Beatrice Forman
Little Coco
When Valentina Fortuna closed her beloved scratch bakery/cafe, Constellation Collective, in Collingswood in 2021, she figured she’d still make a few pies here and there for loyal customers. Fortuna’s pies were in such demand — particularly the salted honey — that her garage turned into a veritable black market bakery. In 2023, Fortuna opened Little Coco, a cozy cafe in a more low-key setting down the road from the original location, in Barrington, Camden County. Her fans followed. Fortuna serves a rotation of sliced pies weekly, with brown butter brownie and classic apple crumb among the favorites. Holiday pre-orders have begun, with pies including pecan, pumpkin squash and the famed salted honey. — Jason Nark
Night Kitchen Bakery
Kids will clamor for the myriad beautiful cookies on display at this 44-year-old Chestnut Hill staple, but don’t let them distract you from the pie. Night Kitchen’s pumpkin pie, sporting sugared pie-crust leaves, is the bakery’s best-seller this time of year, but hot on its heels is apple crumb, packing a whopping five Granny Smith apples per pie. There’s also pecan, chocolate pecan, sweet potato, double-crust apple, Key lime, and sour cherry crumb (my favorite, which you can also order as an equally delicious tart, along with other year-round tarts like chocolate chess and blueberry almond). Pie is not just a Thanksgiving thing here; owner Amy Edelman says Night Kitchen packs its pastry shells with seasonal fillings — think strawberry rhubarb and mixed berry — throughout the year. — Jenn Ladd
Penza's Pies
Evelyn Penza, South Jersey’s pie queen, turned a family horse barn into a pie destination in Hammonton, aka the “blueberry capital of the world.” Blueberry pie is on the menu at The Red Barn Farm, Cafe, & Pie Shop, of course, but Hammonton also has a rich Italian heritage, so there’s plenty of ricotta pies on the menu, too. The 85-year-old Penza said pumpkin ricotta is among her best, along with the massive five-fruit pie, which looks like a work of art and must weigh close to 10 pounds. She said her pies are “cloaked in goodness.” The pie rush is already here, Penza said. To order ahead, call the shop. Penza’s doesn’t take credit cards, so bring lots of cash or use Venmo and, while you’re there, sit down for breakfast. — Jason Nark
Ponzio’s Diner, Bakery, and Bar
What’s a diner without a slice of pie and hot cup of coffee? This Cherry Hill legend serves hefty, crumbly slices of house-made pie for dessert all year long. (The diner’s chicken pot pie, served on Thursdays, is also a staple.) When Thanksgiving rolls around, whole pies are available for preorder. This year, choose between classic apple, Hammonton blueberry, sweet cherry, fresh pumpkin, coconut custard, and lemon meringue. For the fruit pies, you’ll have to make a tough call: double crust or cinnamon-butter crumb topping? Call before Monday, Nov. 24 to reserve. If there are any leftover pies (unlikely), Ponzio’s bakery stays open for takeout on Thanksgiving day. — Hira Qureshi
Second Daughter Artisanal Baking
On the fourth floor of the Bok Building, whiffs of freshly baked brown butter chocolate chip cookies and cosmic brownies lure customers to Second Daughter’s walk-up counter. You’ll likely glimpse chef-owner Rhonda Saltzman baking savory and sweet treats, including her stellar pies, which are available year-round. Saltzman uses Pennsylvania-sourced fruit and changes up her offerings with the seasons. This year’s Thanksgiving selection include sour cherry pie topped with almond praline; apple pie with a bourbon-spiced tart apples and an oatmeal crumb topping; a spiced pumpkin pie (or tart, with maple-brown sugar whipped cream); plus brownie tarts, salted caramel apple galettes, and apple and cherry-almond hand pies — all nestled in flaky pate brisee crusts. Order by Friday, Nov. 21 for pickup the following Wednesday and Thursday. Don’t have patience to wait for Thanksgiving? Saltzman has petite pies at the counter to indulge in beforehand. — Hira Qureshi
Tartes
Step up to the takeout window at Tartes in Old City and you’ll find a scene fit for a still life: ornately arranged miniature fruit tarts atop cake stands, waiting to be bagged and boxed. Though this 25-year-old bakery also makes cookies and bite-sized cakes, they’re best known for their namesake sweet, with a selection that rotates throughout the year. Thanksgiving brings an apple-raspberry variety dusted with cinnamon, plus bourbon pecan, pumpkin, and a pistachio frangipane tart topped with poached pears — all available in full-sized 9-inch pies as well as 2½- and 4-inch tarts. Orders are open until Nov. 24. My recommendation is to use the minis as a dessert appetizer of sorts for Friendsgivings and holiday parties. Guests will think you’re extra fancy. — Beatrice Forman
The Bread Room
High Street, Ellen Yin’s long-running bread and pastry powerhouse, always delivers on the baked goods front. Its expertly made pies are only offered once a year, and this holiday season, Yin’s recently opened bakery, the Bread Room, is taking over. The lineup includes two pies that could be straight out of the New York Times Cooking repertoire: a chai-chocolate pie with an airy mousse filling in a thin and crunchy chocolate crust, and a gorgeous lattice-topped thick-cut apple pie with a miso caramel-glazed crust. Preorder pies online by Sunday, Nov. 23 for pickup on Wednesday, Nov. 26. — Beatrice Forman
The Frosted Fox Cake Shop
The deep-dish pies from this Germantown Avenue gem are so good, you’ll want a second slice moments after you finish the first one. The pies from this bakery, from a couple of Culinary Institute of America grads, look as good as they taste: Leaf-shaped pastry cutouts adorn the pumpkin pie, while their Thanksgiving fruit pies (apple crumble, pear-ginger) are finished with a heaping mound of crispy-crunchy-buttery crumble topping. Toasted pecan and sweet potato round out the holiday pie selection, all of which come in flaky, beautifully crimped all-butter crusts. Place an order by Friday, Nov. 21 at 5 p.m. for holiday pickups the following Tuesday and Wednesdays. Owners Jennifer Low and Sean Williams also try to keep extra pies (and cake and cookies) on hand for walk-ins, and they'll be around in December, too. Frosted Fox offers pie year-round on weekends (preordering is recommended), with flavors changing seasonally; look for strawberry rhubarb, mixed berry and Key lime with meringue as the calendar turns. — Jenn Ladd
Vernick Coffee Bar
For many Philadelphians, a visually stunning seasonal pie from this soaring second-floor breakfast/lunch/coffee oasis has become a holiday tradition. This year, Vernick’s pastry team is baking a gluten-free dirty chai pumpkin pie topped with quenelles of chocolate-coffee whipped cream; a dark chocolate-sea salt pecan pie with a fudge-like maple custard; a dulce de leche caramel apple pie made with local Pink Lady apples; and their classic carrot cake pie, with a salted ginger graham crust and perfectly piped kisses of cream cheese frosting (indeed this is a carrot cake stuffed into a dense and lovely pie crust). The carrot cake pie is available year-round; for one of the Thanksgiving pies, preorder via Vernick Coffee’s Tock page by Friday, Nov. 21 for pickup between Nov. 24 and 26. — Kiki Aranita
Denise’s Delicacies
This 33-year-old North Philly institution is best known for its fresh-made doughnuts and ultra-rich pound cake, but, boy, do they know how to make a pie. The bakery’s best-seller this time of year is the sweet potato pie, filled with a creamy, bronzed custard with just the right level of sweetness in a buttery, crumbly crust. A close runner-up is Denise’s apple pie, which hits all the right notes: Its gooey, perfectly spiced interior is suffused with the slightest tang and pairs perfectly with a double-crust pastry shell that’s dense and almost fudgy. It’s a simple pie, expertly made — like if your mom baked it, but even better (love you, mom!). The family-owned bakery also makes peach, pecan, coconut custard, blueberry, and cherry pies. Call ahead or walk in and buy from the display case; 6- and 10-inch pies will be available up to the day before Thanksgiving (and year-round otherwise). — Jenn Ladd
Downtime Bakery
You can reliably score a slice of pie year-round at this year-old Mount Airy bakery, because owner Dayna Evans is a pie devotee: She and her team regularly whip up different variants each week, channeling whatever seasonal produce (and whims) inspire them, be it sour cherry, coconut custard, chocolate chess, or a pear-hazelnut number with a cornmeal crumb topping. What stays consistent is Evans’ signature spelt flour crusts, which give these pies nutty character and little more bite than most — a theme that runs throughout Downtime’s offerings. Its preordered Thanksgiving pies are all sold out already, but keep an eye on the bakery’s Instagram to see if one of the offerings (torched meringue-topped sweet potato, a quince-suffused gateau Basque, or a double-crust apple pie my 4-year old termed “a little spicy”) resurfaces another time. Pie slices roll out at 1 p.m. Thursday through Sunday. — Jenn Ladd
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Flakely Gluten-Free
Unlike its trademark gluten-free croissants and bagels, Flakely’s holiday pies can’t be found frozen in a pastry ATM. They only come fresh from behind the pink door at 220 Krams Avenue in Manayunk, where baker Lila Colello conjures a limited run of pies for Thanksgiving and the winter holidays. This season's offerings start off strong with a pumpkin-maple tart piped with a ribbon of bruleed marshmallow fluff and a gooey bourbon-pecan version garnished with leaf-shaped shortbread cookies. Both are almost too pretty to eat. Preorder the pies by end of day Thursday, Nov. 20 for pickups between Nov. 24 and Nov. 26. If you miss this year’s go-round, you’ll have to wait for next year to get a bite of this apple (tarte tatin). — Beatrice Forman
Flying Monkey Bakery
This Reading Terminal Market stand is renowned for its whoopie pies and butter cake, but Flying Monkey’s apple crumb pie represents the platonic ideal of the holiday treat: warm and buttery, with a crumbly oat topping so delectable, I wish the bakery sold it separately. The pies here are relatively no-frills compared to some others on this map, but you can get them anytime of year, making them just as solid a treat for joyful do-nothing days as for Thanksgiving and Christmas. Customers can preorder Thanksgiving-specific apple crumb and pumpkin pies for Nov. 26 pickup from Flying Monkey’s new location in Chadds Ford, or call the Reading Terminal stand to schedule a pie pickup any day of the year (for Key lime, s’mores, chocolate cream, and more) with 48 hours’ notice. — Beatrice Forman
Little Coco
When Valentina Fortuna closed her beloved scratch bakery/cafe, Constellation Collective, in Collingswood in 2021, she figured she’d still make a few pies here and there for loyal customers. Fortuna’s pies were in such demand — particularly the salted honey — that her garage turned into a veritable black market bakery. In 2023, Fortuna opened Little Coco, a cozy cafe in a more low-key setting down the road from the original location, in Barrington, Camden County. Her fans followed. Fortuna serves a rotation of sliced pies weekly, with brown butter brownie and classic apple crumb among the favorites. Holiday pre-orders have begun, with pies including pecan, pumpkin squash and the famed salted honey. — Jason Nark
Night Kitchen Bakery
Kids will clamor for the myriad beautiful cookies on display at this 44-year-old Chestnut Hill staple, but don’t let them distract you from the pie. Night Kitchen’s pumpkin pie, sporting sugared pie-crust leaves, is the bakery’s best-seller this time of year, but hot on its heels is apple crumb, packing a whopping five Granny Smith apples per pie. There’s also pecan, chocolate pecan, sweet potato, double-crust apple, Key lime, and sour cherry crumb (my favorite, which you can also order as an equally delicious tart, along with other year-round tarts like chocolate chess and blueberry almond). Pie is not just a Thanksgiving thing here; owner Amy Edelman says Night Kitchen packs its pastry shells with seasonal fillings — think strawberry rhubarb and mixed berry — throughout the year. — Jenn Ladd
Penza's Pies
Evelyn Penza, South Jersey’s pie queen, turned a family horse barn into a pie destination in Hammonton, aka the “blueberry capital of the world.” Blueberry pie is on the menu at The Red Barn Farm, Cafe, & Pie Shop, of course, but Hammonton also has a rich Italian heritage, so there’s plenty of ricotta pies on the menu, too. The 85-year-old Penza said pumpkin ricotta is among her best, along with the massive five-fruit pie, which looks like a work of art and must weigh close to 10 pounds. She said her pies are “cloaked in goodness.” The pie rush is already here, Penza said. To order ahead, call the shop. Penza’s doesn’t take credit cards, so bring lots of cash or use Venmo and, while you’re there, sit down for breakfast. — Jason Nark
Ponzio’s Diner, Bakery, and Bar
What’s a diner without a slice of pie and hot cup of coffee? This Cherry Hill legend serves hefty, crumbly slices of house-made pie for dessert all year long. (The diner’s chicken pot pie, served on Thursdays, is also a staple.) When Thanksgiving rolls around, whole pies are available for preorder. This year, choose between classic apple, Hammonton blueberry, sweet cherry, fresh pumpkin, coconut custard, and lemon meringue. For the fruit pies, you’ll have to make a tough call: double crust or cinnamon-butter crumb topping? Call before Monday, Nov. 24 to reserve. If there are any leftover pies (unlikely), Ponzio’s bakery stays open for takeout on Thanksgiving day. — Hira Qureshi
Second Daughter Artisanal Baking
On the fourth floor of the Bok Building, whiffs of freshly baked brown butter chocolate chip cookies and cosmic brownies lure customers to Second Daughter’s walk-up counter. You’ll likely glimpse chef-owner Rhonda Saltzman baking savory and sweet treats, including her stellar pies, which are available year-round. Saltzman uses Pennsylvania-sourced fruit and changes up her offerings with the seasons. This year’s Thanksgiving selection include sour cherry pie topped with almond praline; apple pie with a bourbon-spiced tart apples and an oatmeal crumb topping; a spiced pumpkin pie (or tart, with maple-brown sugar whipped cream); plus brownie tarts, salted caramel apple galettes, and apple and cherry-almond hand pies — all nestled in flaky pate brisee crusts. Order by Friday, Nov. 21 for pickup the following Wednesday and Thursday. Don’t have patience to wait for Thanksgiving? Saltzman has petite pies at the counter to indulge in beforehand. — Hira Qureshi
Tartes
Step up to the takeout window at Tartes in Old City and you’ll find a scene fit for a still life: ornately arranged miniature fruit tarts atop cake stands, waiting to be bagged and boxed. Though this 25-year-old bakery also makes cookies and bite-sized cakes, they’re best known for their namesake sweet, with a selection that rotates throughout the year. Thanksgiving brings an apple-raspberry variety dusted with cinnamon, plus bourbon pecan, pumpkin, and a pistachio frangipane tart topped with poached pears — all available in full-sized 9-inch pies as well as 2½- and 4-inch tarts. Orders are open until Nov. 24. My recommendation is to use the minis as a dessert appetizer of sorts for Friendsgivings and holiday parties. Guests will think you’re extra fancy. — Beatrice Forman
The Bread Room
High Street, Ellen Yin’s long-running bread and pastry powerhouse, always delivers on the baked goods front. Its expertly made pies are only offered once a year, and this holiday season, Yin’s recently opened bakery, the Bread Room, is taking over. The lineup includes two pies that could be straight out of the New York Times Cooking repertoire: a chai-chocolate pie with an airy mousse filling in a thin and crunchy chocolate crust, and a gorgeous lattice-topped thick-cut apple pie with a miso caramel-glazed crust. Preorder pies online by Sunday, Nov. 23 for pickup on Wednesday, Nov. 26. — Beatrice Forman
The Frosted Fox Cake Shop
The deep-dish pies from this Germantown Avenue gem are so good, you’ll want a second slice moments after you finish the first one. The pies from this bakery, from a couple of Culinary Institute of America grads, look as good as they taste: Leaf-shaped pastry cutouts adorn the pumpkin pie, while their Thanksgiving fruit pies (apple crumble, pear-ginger) are finished with a heaping mound of crispy-crunchy-buttery crumble topping. Toasted pecan and sweet potato round out the holiday pie selection, all of which come in flaky, beautifully crimped all-butter crusts. Place an order by Friday, Nov. 21 at 5 p.m. for holiday pickups the following Tuesday and Wednesdays. Owners Jennifer Low and Sean Williams also try to keep extra pies (and cake and cookies) on hand for walk-ins, and they'll be around in December, too. Frosted Fox offers pie year-round on weekends (preordering is recommended), with flavors changing seasonally; look for strawberry rhubarb, mixed berry and Key lime with meringue as the calendar turns. — Jenn Ladd
Vernick Coffee Bar
For many Philadelphians, a visually stunning seasonal pie from this soaring second-floor breakfast/lunch/coffee oasis has become a holiday tradition. This year, Vernick’s pastry team is baking a gluten-free dirty chai pumpkin pie topped with quenelles of chocolate-coffee whipped cream; a dark chocolate-sea salt pecan pie with a fudge-like maple custard; a dulce de leche caramel apple pie made with local Pink Lady apples; and their classic carrot cake pie, with a salted ginger graham crust and perfectly piped kisses of cream cheese frosting (indeed this is a carrot cake stuffed into a dense and lovely pie crust). The carrot cake pie is available year-round; for one of the Thanksgiving pies, preorder via Vernick Coffee’s Tock page by Friday, Nov. 21 for pickup between Nov. 24 and 26. — Kiki Aranita