Easy to Make Meringue Topping for Pies

I have made more cream pies in the last 6 or 7 months than I have made or eaten in the last 10 years. No doubt that my Pie Baking ventures have taken me to parts unknown and both far and wide. And one of the specifics that I have had to learn during this time is how to make a Meringue Topping.

What was surprising was how easy and quick it was to make a Meringue Topping. With ‘EASY’ and ‘QUICK’ being the operative words here! Because we all know how much OTHER preparation goes into putting together a pie dish, especially a cream pie, so anywhere in the process where you can limit the time it take to make something is great!

Where did I do to pick this most important of skills up? Better Homes and Gardens!

Better Homes and Gardens has a wonderfully SIMPLE, step-by-step, instructional list of what to do to whip up a quick, light meringue topping that melts in your mouth and adds a wonder flavor and texture to your fruit or pie dish.

Not to take any credit away from Better Homes and Gardens – if you would like to bookmark this quick and easy Meringue Topping recipe for your next pie dish, see – How to Make Meringue Topping for Pies on Better Homes and Gardens.

Last Note…

If you get a chance to make this recipe, come on back to The Pie Addict and in the comments below, let me know how it turned out, what you found easy or more difficult. We would love to share that with other readers! Happy Baking!

26 Boozy, Yet Irresistible & Easy Pie Recipes. Cheers!

I’ve always wondered, since there are so many recipes for lunch and dinner dishes that call for a bit of wine or beer, there should definitely be an equal number of dessert items calling for the same thing? And not just any desserts, but easy pie recipes infused with a bit some of the more popular adult beverages like Bourbon, rum and vodka! Enjoy!

[full_width][one_half]1. Caramel Banana Pie with Bourbon by Never Enough Thyme
Caramel Banana Pie with Bourbon[/one_half][one_half] “…Mix the sweetened condensed milk with the bourbon and pour the mixture into an 8-inch pie plate.Cover the pie plate with aluminum foil. Pour about ¼-inch hot water in a larger shallow pan. Place covered pie plate in pan and bake at 425 degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel colored (add hot water to pan as needed). Remove foil when done, and set aside…”[/one_half][/full_width]


[full_width][one_half]2. Fresh Strawberries & Amaretto Cream Pie Recipe by Taste of Home
Fresh Strawberries & Amaretto Cream Pie[/one_half][one_half]”In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.”[/one_half][/full_width]


[full_width][one_half]3. Ginger Bourbon Peach Pie by Buns in My Oven
easy pie recipes[/one_half][one_half]“…To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches. Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches…”[/one_half][/full_width]


[full_width][one_half]4. Vanilla Bourbon Cherry-Blueberry Pie by Half Baked Harvest
cherry-blueberry[/one_half][one_half]“…In a large bowl toss together the cherries. blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl!”[/one_half][/full_width]


[full_width][one_half]5. Kahlua Cream Cheese Pie by Eat By Date
kahlua-cheese[/one_half][one_half]“…Beat 1/2 cup of Kahlua liquor into remaining cream cheese mixture and then pour it on top of the pie.
Note: you can get creative here and make swirls or a design if you like…”


[full_width][one_half]6. Maple Bourbon Brown Butter Peach Pie by Host The Toast
brown-butter-peach[/one_half][one_half]“…In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.

Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more…”[/one_half][/full_width]


[full_width][one_half]7. Bourbon Caramel Chocolate Banana Cream Pie by Use Real Butter
chocolate-cream[/one_half][one_half]“…In a small saucepan heat the butter, cream, and salt together over medium heat until it begins to boil. Cover and turn off the heat. Stir the sugar, 1 tbsp of bourbon, corn syrup, and water together in a medium saucepan over medium-low heat until the sugar dissolves (it must dissolve or you will brick the whole thing). If the sugar doesn’t seem to dissolve, add a little more water and stir/heat it until it dissolves…”[/one_half][/full_width]


[full_width][one_half]8. Peach Bourbon Pie by Gimme Some Oven
peach-bourbon02[/one_half][one_half]“…In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated…”[/one_half][/full_width]


[full_width][one_half]9. Spiced Bourbon Apple Pie by A Beautiful Mess
spiced-apple[/one_half][one_half]“…Peel and thinly slice the apples. The thinner your slices the more area for the spiced bourbon coating to stick to. I use a Mandoline and highly recommend them. It’s one of my favorite kitchen tools. Set aside your apples and in a small bowl whisk together the milk, corn starch, bourbon, cinnamon and sugar. Pour over the apples and gently mix them up so that all slices get coated….”[/one_half][/full_width]


[full_width][one_half]10. Apple Bourbon Pot Pies by Martha Stewart
apple-pot-pie[/one_half][one_half]“…In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat…”[/one_half][/full_width]


[full_width][one_half]11. Ginger Bourbon Peach Pie by Buns in My Oven
ginger-peach[/one_half][one_half]“…To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches. Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches…”


[full_width][one_half]12. Bourbon Banana Cream Pie by The Woks of Life
banana-cream-bourbon[/one_half][one_half] “…Whisk a small quantity of the hot mixture into the beaten egg yolks, and immediately whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, stirring constantly. Remove the mixture from the stove and whisk in the last 2 tablespoons butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency…”[/one_half][/full_width]


[full_width][one_half]13. Hot Buttered Rum Apple Pie by Leite’s Culinaria
rum-apple[/one_half][one_half]“…Add the apples, dividing them between the 2 pans, and sauté until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give but should not fall apart when you press one between your fingers. Transfer the apples to a bowl and allow them to cool completely to room temperature.
When the apples are cool, add the brown sugar, rum, butter, cornstarch, vanilla extract, pectin or extra cornstarch, spices, and salt and toss to combine…”


[full_width][one_half]14. Rum Vanilla Cream Pie by Daily Delicious
rum-vanilla[/one_half][one_half]“…Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seed, and cook over medium-high heat, stirring constantly, until bubbling and thick.
Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow , steady stream, whisk until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it return to boil 1-2 minutes.
Pour mixture through a fine sieve into a large bowl, and stir in 1tbsp of dark rum. Add butter, whisk until butter melts. Let cool, whisking occasionally about 10 minutes…”


[full_width][one_half]15. Coconut-Lime “Island Breeze” Icebox Pie by The Cozy Apron
lime-ice-box[/one_half][one_half]“…Spiced Rum Whipped Cream. Add the the cold whipping cream to a bowl, and using a hand mixer with a whisk attachment, whip the cream until thickened; next, add in the sugar and the rum, and continue whipping until stiff peaks form; keep in fridge until ready to use…”[/one_half][/full_width]


[full_width][one_half]16. Rum Raisin Pie by She Knows
rum-raisin[/one_half][one_half]“..Mix raisins and rum into a bowl. Microwave for one minute or until raisins plump up. Set mixture aside. Mix sugar, cornstarch, salt and eggs. Stir until fully combined.
Heat cream over medium heat until thickened, but not boiling. Add cream to sugar mixture, stirring constantly.
Place milk and sugar mixture into a sauce pan until thick (it will resemble custard). Stir the custard constantly and pour into a bowl. Over a bowl of ice, place custard bowl to slightly chill. Stir while it’s cooling. Once cooled, mix custard with melted butter and raisin mix. Pour into pie crust. Cover the custard raisin mix with entire tub of whipped topping, being sure to completely cover raisin custard…”


[full_width][one_half]17. Boozy Blueberry Cherry Red Wine Pie by Eat The Love
boozy-blueberry[/one_half][one_half]“…Sprinkle the water and vodka over the flour butter mixture and toss with a fork until it forms a dough. If the dough seems too wet, sprinkle a little more flour onto it and fold it in, but the dough is meant to be tacky wet. Gather 1/2 of the dough and flatten into a 1/2” thick disk. Wrap tightly with plastic wrap and repeat with the other half of the dough. Place both disks in the refrigerator for an hour or overnight…”[/one_half][/full_width]


[full_width][one_half]18. Hard Cider Apple Pie by Bake it with Booze
apple-pie-booze[/one_half][one_half]“…To make the filling, combine the apple slices, 2/3 cup hard cider, sugars, cinnamon, nutmeg, lemon juice and salt in a large stockpot. Bring to a boil over high heat and cook, stirring often until the sugar dissolves and the apples are thickly coated, about 5 minutes.

In a separate bowl, combine the remaining 2 tbsp hard cider and cornstarch and whisk until smooth. Add this mixture to the apples and boil for 1 or 2 minutes until the liquid is thick and clear. Removed the pot from the heat and let sit for 30 minutes…” [/one_half][/full_width]


[full_width][one_half]19. Grasshopper Pie by Chocolate, Chocolate and More
grasshopper-pie[/one_half][one_half]“…Combine Marshmallows, sugar and remaining butter in a double boiler (you can do this in a regular saucepan if you don’t have a double boiler.) Cook until marshmallows are completely melted and well combined. Remove from heat and stir in Creme De Menthe. Let cool to room temperature…”[/one_half][/full_width]


[full_width][one_half]20. Kahlua And Oreo Pie by e is For Eat
oreo-pie[/one_half][one_half]“…Pulse cookies in a food processor until finely ground. Stir in melted butter and reserve 1/2 cup. Press remaining cookie crumb mixture into the bottom of a freezer safe pie or brownie pan. Stir together marshmallow creme and Kahlua until well combined. Whip cream until peaks form. Fold into Kahlua mixture and pour into pan on top of Oreo crumbs…”[/one_half][/full_width]


[full_width][one_half]22. Grown-Up Banoffee Pie by Good Food
banoffee-pie[/one_half][one_half]“…Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs…”[/one_half][/full_width]


[full_width][one_half]23. Bourbon Pumpkin Pie with Gingersnap Crust by Circulon
pumpkin[/one_half][one_half]“…Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil….”[/one_half][/full_width]


[full_width][one_half]24. Chocolate Bourbon Cream Pie by Milk and Honey
chocolate-bourbon[/one_half][one_half]“…Whisk the brown and caster sugars, cornflour, bourbon and egg yolks together until combined. Whisk in the slightly cooled chocolate mixture. Transfer to a clean pan and place over medium heat until it comes to a boil. Continue whisking for 1 – 2 minutes until the mixture starts to thicken. Set aside to cool slightly…”[/one_half][/full_width]


[full_width][one_half]25. Boozy Mississippi Bourbon Mud Pie by Use Real Butter
mississippi-mud-pie[/one_half][one_half]“…Put the chopped chocolate into a large bowl. In a small saucepan, bring the heavy cream, butter, and corn syrup to a simmer over medium-high heat. Pour the hot mixture over the chocolate and let it sit for 1 minute. Stir or whisk the chocolate mixture until smooth. Whisk in the confectioner’s sugar and the bourbon until fully incorporated and smooth. Evenly spread the bourbon fudge over the pie crust and chill for 2 hours or until set. When the fudge is set, soften the coffee ice cream by microwaving it on high for 10 seconds or letting it sit on the counter for 10 minutes…” [/one_half][/full_width]


[full_width][one_half]26. Dick Taeuber’s Brandy Alexander Pie on NY Times Cooking
brandy-pie[/one_half][one_half]“…Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat. Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon…”[/one_half][/full_width]

As American as Apple Pie… American IS as American DOES!

Sorry, I let my ‘terrible’ half get the better of me just now. It’s just that after having just read this nonsensical piece by Nathan Heller titled PIE: It’s gloppy, it’s soggy, it’s un-American, my initial reaction after having muddled through this ridiculous argument was to put it mildly, not for the feint of heart. However, I have taken a step back and now as my blood pressure slowly levels out, am ready to respond to such pointlessness.

History Tells Us…

As American as Apple Pie. If you’ve been around any length of time you have probably heard this statement at one point or another. Well, Heller goes on this historical tirade arguing that pie is NOT American at all, but in fact originated from ‘across the pond’ so-to-speak and we essentially ‘adopted’ it as our own here in America. I hate to put anything from Heller’s article on my blog but to belabor my point:

Pie is an interloper trading on a false history and a tangle of confusion about its cultural role. Its past is unremarkable and un-American. As you may recall from your middle-school history books, many accoutrements of Western life first appeared in Egypt and then spread to the Romans via Greece. Prophylactics are a notable example. Pie is another one. The pies of the ancients, rather than being oozing desserts, were combinations of savory foods baked in a pot made of tough dough. (In our evolutionary tree of Western cooking, pies, tellingly, share a branch with the most hit-or- missof all edible things, the casserole.) This crust-pot baking method spread through Europe and gained popularity through the Middle Ages, since the dough shell, called a bake-meat (later, just as appetizingly, a coffin), allowed meats to stew without losing moisture. It also helped seal off the meal and slow down spoilage. “For hundreds of years,” Janet Clarkson points out in her jaunty account of pie development, Pie: A Global History, “it was the only form of baking container—meaning everything was pie.” Pie culture grew with the advent of modern pastry dough during the 16th century, at which point cooks in more ambitious kitchens started to experiment with sweeter fillings. (Queen Elizabeth is said to have eaten some of the first fruit pies.) This is the true origin of our pie tradition. Early apple pies weren’t American and sweet at all. They were unsugared, tough, and manufactured by the British.

pie-historyWhat is American? America, is a land of IMMIGRANTS. IMMIGRANTS who migrated from every corner of the planet. IMMIGRANTS who have brought with them their traditions, their culture, their language…THEIR FOOD! THIS IS AMERICA MR. HELLER!! The country is a patchwork everything planet Earth has to offer. That is the beauty of the country! Everything that we are is from somewhere else!

So just because you find pie very ‘foreign’ doesn’t make it any less American, and I’m sure there are millions who would back that notion up.

The Great Thing About Food

In the end, the great thing about food, especially in America, is that there is such a HUGE variety of it. We are fortunate enough to have access to many great dishes and recipes from around the world right here within the U.S. and NO other country can boast such a claim. So if Mr. Heller detests pie that’s his choice, but BOOOO on him! He’s got me so upset I’m going DEVOUR a warm slice of BLACKBERRY PIE just to spite him!

Merry Christmas! Will You Be as Busy as Me in the Kitchen This Weekend?

Merry Christmas everyone. Another Christmas is in the books and by now, everyone has opened gifts, eaten a hearty breakfast and are either comatose in deep sleep, out enjoying the day or busily engaged with their gifts. So, What did everyone get? Me? Well, since baking has become my second life, it was a ‘baking-esque’ type Christmas!

Gifts from the Wife…

pie schoolThe wife came pretty strong with a number of items that will no doubt only fuel my pie addictions. First item – Pie School: Lessons in Fruit, Flour & Butter! A book that I had already had on my radar, having bookmarked it on my Amazon.com wishlist some time ago. So glad I hadn’t already purchased this, although I more than likely would of kept both copies had I did, keeping one in the kitchen and one on my person!

Besides the standard compliment of fruity and very delicious looking pies, all fruit and dessert dishes, the book features a very cool ‘The Art and Science of Pies’ chapter which for me was one of the main draws of this book. With topics such as How to choose your best tools; how to make a Galette; how to be fruitful; how to be a pie roller; how to weave a classic lattice and several others, this book will undoubtedly help me understand some of the more intricate yet foundational skills necessary to become the pie connoisseur I one day hope to be!

mini piesThe other book my wife gave to me had a little more background to it, that I will reluctantly share with you now. I like to bake AND eat pie. Problem is, besides my Blackberry and Apple Pie dish, any other pie I have made and baked, I have eaten (OVER TIME and not in one sitting…) on my own, because no one else in the family had liked those particular dishes. This has had the ‘expected’ result at adding a few pounds to the midsection, despite working out on a regular basis. So this next pie book – The Magic of Mini Pies: Sweet and Savory Miniature Pies and Tarts, was not only to help bolster my skill and knowledge in making mini pies, but also a ‘message’ that I cut back on trying to devour entire 9-inch pie dishes on my own. Point taken wifey!

Mini pies may suit me better and not just to help me watch my weight, but also to allow me to better be able to TEST out new recipes without committing so much in time, ingredients and waistline! Along with that, The Magic of Mini Pies also has recipes for savory pies like chicken pot pies, cornish pastries, spinach mushroom quiches and more. ALL definitely on my baking road-map in the very near future!

Lastly, to go along with my ‘The Magic of Mini Pies’ book I also got a set of mini pie dishes all ready and primed for this weekend’s baking extravaganza – as well as a pie server and dry measuring cup.

What did Mom Get Me?

Mom is also a heavy supporter of my cooking ventures and bestowed upon me the complete DVD set to Top Chef University. Eight DVDs taking me through a crash course apparently in becoming as great a Chef as I can be in the home kitchen. I sooooooooo look forward to digging through these…hungrily!!

I see a busy weekend ahead in the kitchen and I can’t wait. How about you? What surprises were nestled beneath your tree this wintry morning?

I Pledge To Make and Bake All Pie From This Day Forward

Since starting this blog I have made a lot of pledges to myself, from learning how to bake this and how to bake that, but one of the more tougher of my pledges has been that from hence forth, I vow to NOT buy any more pie from the grocery store! But first, let me elaborate further…


In the past, when I had a craving for pie [which for me, was like every week], I would either run to my local Marie Callendar’s restaurant and pick up a pre-made berry pie OR to my local Albertson’s Grocery store to pick up either a frozen berry or blackberry deep dish pie or, and they just recently started doing this, a ‘half pie’ in the bakery section. Quick and easy, I would have my pie and the ‘pie fix’ would be, well….fixed!

No more! I will not purchase anymore store-bought pies.

If I am to become the PIE BAKER I yearn to be, I must dedicate myself to learning and mastering this art. Having quick and unfettered access to ready made pie does not help me.


If I want pie, I MUST make it and bake it myself! However, there is one small caveat I will make to this pledge:

  • I WILL NOT purchase pie from the store.
  • I WILL MAKE AND BAKE all my pies myself.
  • I will ONLY purchase pie at a bakery or restaurant if the purpose of the purchase is to taste and sample pie for review on PIEADDICT.com.

Have you made similar pledges? Or for that matter, any pledges since undertaking your baking adventures? I find that setting goals and objectives like this help to motivate and keep me on track despite the difficulty I see ahead trying to walk [or more like RUN] past the bakery section at the store. But if I am to truly become the pie baker I very much would like to be sacrifices must be made right? 🙂

The Ultimate Pie Pilgrimage: Visiting 70+ Best Pie Makers in America

Anyone ever taken a Pie Pilgrimage? Much like a beer pub crawl, only that we venture onto the open road to visit and sample some of the best pies America has to offer.

I just returned from a family vacation several weeks ago, and although we did have the opportunity to eat a lot of great food, as we made our way up the California coast, I alas, was not able to partake in any pie. None whatsoever. So it dawned on me, why not make my next trip a pie pilgrimage? In fact, why not make it a yearly event, to make my way around the country sampling the best in American pie, as listed in many of the popular food and news publications online and off?

Please keep in mind – this is by no means a COMPLETE and FINAL list of the greatest pie makers in the country. The list was compiled primarily from previous lists published in various articles online and in mainstream food and travel magazines, as well as conversations with friends and family from many different parts of the country. However, if there is a ‘pie maker’ that you believe should be included on my ‘Pie Pilgrimage’ itinerary, please let me know the details in the comment section below – name and website address (if any). The more the better. I never tire of pie and I know there are so many fantastic and unique pie recipes out there!

The Ultimate List of the Best Places to Get Pie in the United States


Pie Lab
Pie Lab [Greensboro AL]


Marcie's Pies
Marcie’s Pies and Goods [Santa Ynez CA]

Simple Things
SimpleThings [Los Angeles CA]

Cake Monkey
Cake Monkey [Burbank, CA.]

The Pie Hole [Los Angeles, CA.]

Three Babes Bakeshop [San Francisco, CA.]

Mission Pie
Mission Pie [San Francisco, CA.]

Julian Pie Company
Julian Pie Company [Santa Ysabel, CA.]

Sweetie Pies
Sweetie Pies [Napa Valley, CA.]

Pie n Burgers
Pie ‘n Burgers [Pasadena, CA.]


Humble Pie Store
Humble Pie Store [Denver, CO.]

Mermaid Bakery
Mermaid’s Bakery [Denver, CO]


Michele's Pies
Michele’s Pies [Westport CT]

District of Columbia

Whisked [Washington, D.C.]

Blue Duck Tavern
Blue Duck Tavern [Washington D.C.]

Dangerously Delicious Pies
Dangerously Delicious Pies [Washington D.C.]

Open City
Open City [Washington D.C.]

Buzz Bakery
Buzz Bakery [Washington D.C.]

Pie Sisters
Pie Sisters [Washington D.C.]


Key Lime Shop
Key Lime Shop [Key West, FL]


Yesterday Cafe
The Yesterday Cafe [Greensboro, GA.]

The Pie Shop
The Pie Shop [Atlanta, GA.]


The Right Slice
The Right Slice [Lihue, HI]


Hoosier Mama Pie
Hoosier Mama Pie Company [Chicago, IL.]


Pie Kitchen
Homemade Ice Cream & Pie Kitchen [New Albany IN]


Kathy's Pies
Kathy’s Pies [Cedar Rapids IA]


The Upper Crust
The Upper Crust Pie Bakery [Overland Park KS]

Bang Bang Pie
Bang Bang Pie [Chicago, IL.]


Strawn’s Eat Shop [Shreveport, LA.]


Petsi Pies
Petsi Pies [Somerville, MA.]


Achatz Homemade Pie Co. [Armada, MI]


Aroma Pie Shop
The Aroma Pie Shop [Whalen, MN.]


Sugarees Bakery [New Albany, MS]


A Slice of Pie
A Slice of Pie [Rolla, MO.]


Loula's Cafe
Loula’s Cafe [Whitefish, MT]

New Hampshire

Lou's Restaurant
Lou’s Restaurant [Hanover NH]

New Mexico

Pie-O-Neer [Pie Town, NM]

New York

Four & Twenty Blackbirds [Brooklyn, NY]

Little Pie
Little Pie Company {New York, NY]

Milk Bar
Momofuku milk bar [New York, NY]

Baked NYC
Baked NYC [New York, NY]

Pie Corps
Pie Corps [Brooklyn, NY]

Two Little Red Hens
Two Little Red Hens [New York, NY]

City Bakery
The City Bakery [New York, NY]

The Blue Stove
The Blue Stove [Brooklyn, NY]

North Carolina

Scratch Baking
Scratch Baking [Durham, NC]

Angus Barn
Angus Barn [Raleigh, NC]


Just Pies
Just Pies [Columbus, OH]


The original fried pie shop
The Original Fried Pie Shop [Davis, OK]


Random Order Coffee
Random Order Coffee [Portland, OR]

Tilt [Portland, OR]

Pacific Pie Co.
Pacific Pie Co. [Portland, OR]

Lauretta jean
Lauretta Jean’s [Portland, OR]

Pie Spot
Pie Spot [Portland, OR]

Baker and Spice
Baker and Spice [Portland, OR]

Bannings Restaurant and Pie House [Tigard, OR]

Divine Pie
Divine Pie [Portland OR]

Whiffles [Portland OR]

Bipartisan Cafe
Bipartisan Cafe [Portland OR]


I Luv Magpie
I Luv Magpie [Philadelphia PA]

South Carolina

Carolina Cider Co.
Carolina Cider Company [Yemassee SC]

South Dakota

Purple Pie Place
Purple Pie Place [Custer, SD]


Dale's Fried Pies
Dale’s Fried Pies [Knoxville, TN]

Littons Burgers
Littons Burgers [Knoxville TN]


Paris Coffee Shop
Paris Coffee Shop [Fort Worth TX]

Love Creek Orchards
Love Creek Orchards [Medina, TX]

Blue Bonnet Cafe
Blue Bonnet Cafe [Marble Falls TX]

Must be heaven
Must Be Heaven [Bryan TX]

Pie in the Sky
Pie in the Sky [Conroe TX]

Royers Cafe
Royers Round Top Cafe [Round Top TX]

Bevers Kitchen
Bevers Kitchen [Chapel TX]

Texas Pie Co
The Texas Pie Company [Kyle TX]

Cutie Pie wagon
Cutie Pie Wagon [Austin TX]

Emporium Pies
Emporium Pies [Dallas TX]

Tootie Pie
Tootie Pie Co. [Boerne TX]


Mom's Apple Pie Co.
Mom’s Apple Pie Co. [Leesburg VA]


High 5 Pie
High 5 Pie [Seattle WA]

Shoofly Pie Co. [Seattle, WA]

a la mode seattle
A La Mode Pies [Seattle WA]

Sweet Savory Pie
Sweet Savory Pie [Seattle WA]

American Pie Bakery
American Pie Bakery [Seattle WA]

West Virginia

Almost Heaven
Almost Heaven Desserts [Bridgeport WV]


Honey Pie Cafe
Honey Pie Cafe [Milwaukee WI]

Norse Nook
Norse Nook [Osseo WI]

By all means! If there is one fantastically delicious pie maker that SHOULD be on this list of stops, please put in the comments below. I would hate to leave anyone off. The more the merrier right?