Guide: Long Island's best pies

This roadside establishment's flagship (a second market is in Jamesport) boasts a wondrous selection of local produce and a much smaller — but not to be overlooked — pie concern. Among the five or so flavors available at any one time are all the usual suspects, but the peach is a standout. You won't find a better sweet-but-not-too version on the Island.

Don’t be fooled by the aw-shucks farmhouse facade. Briermere is nothing short of a pie factory, where two dozen flavors are sold by the hundreds. Don’t miss the “cream pies,” open-faced pies filled with fluffy cream and topped with fruit. Open April through Dec. 24.

Carissa Waechter sells a double-crust apple pie around Thanksgiving, a seasonal fruit tart and a double chocolate flourless cake with Swiss meringue frosting, but the rest of the stock is subject to the market and the baker’s inspiration. Closed Jan.–Apr. (Other locations: 221 Pantigo Rd., East Hampton; open year-round; and 3 Bay St., Sag Harbor; open year-round.)

This venerable bake shop opened in 1982, and its blueberry-raspberry-strawberry pie remains the most popular, but Diane Margaritis’ chocolate mousse and banana cream versions are equally prized, followed closely by pecan and apple, the perennial favorite. Apple aficionados take note: When it comes to the cinnamon-nutmeg divide, Diane’s allegiance is to the nutmeg camp. Together with lemon juice, the bewitching spice tends to heighten and not mask fruit flavors.

In addition to produce, herbs and cut flowers, this family-owned farm stand features extensive pie varieties including apple, apple blueberry, four berry, pecan, chocolate pecan, pumpkin and more than 20 other fruit pies. There also are potpies, including a rich-tasting duck and chicken potpie.

Don’t let the name fool you: This is one of the Island’s premier pie shops, offering an extraordinary daily variety and many more made to order, from strawberry-rhubarb to Bumbleberry Crumb (strawberry-blueberry-raspberry), 35 in all. But don’t overlook the refrigerated pies, especially Hallock’s Key lime and a peanut butter mousse pie drizzled with fudge and baked in a (gluten-free) peanut and chocolate chip crust. Open May 1–Dec. 24; closed on Thanksgiving Day.

Sweet or savory? So many decisions, so little time. The creative list of dessert pies here includes favorites that change daily, such as a black bottom pie with a bourbon-oat filling, bananas Foster, burnt butter chess pies and cannoli pies. In the savory department: pork chop and apple sauce, the Bubbe (roasted brisket topped with potato latkes) or the Engagement (chicken, scalloped potatoes and creamed spinach).

This cider mill is Nassau’s go-to location for all things apple-related. There’s an unsurpassed selection of varieties, all from New York State, and that bounty is used to make a number of fine pies, including apple, apple crumb, apple-blueberry, apple-cherry, apple-peach and apple-cranberry.

Christopher Junda once sold his wares on the street. But that was 25 years ago, before the popularity of his apple strudel, based on a family recipe, began attracting fans from all over the Island and beyond. These days he’s happily ensconced in Jamesport’s oldest private structure, making from scratch with local produce, fabulous pies in flavors like apple pear, apple caramel crumb, sweet potato brown sugar meringue, pumpkin and more, all of them available at his shop and sometimes at restaurants and many local farm stands. Pro tip: Don’t like jelly doughnuts? Junda’s will make a believer out of you.

English ex-pat Antonio Trozzo makes pork pie, steak-and-kidney pie, shepherd’s pie, Cornish pasties (filled with beef, potato and turnip), vegetarian, Indian-inspired Balti pie (popular at British football matches) and more, including 6 made with fruit. After a year of farmers-market success, he took over a pizzeria in East Meadow and added his pies to the menu. (They’re also available refrigerated or frozen.) He opened a second spot, Kensington Pies II (435 Clinton St., Hempstead), in February 2025.

Prepare to be surrounded by the aroma of freshly baked pies as soon as you walk through the door, with apple, blueberry, cherry, coconut cream, s’mores and Key lime (seasonal) in the air. The Kerberry—a mélange of strawberries, blueberries and raspberries—counts Oprah among its fans.

This 40-plus-year-old mainstay takes a lightly sweet approach to fruit pies. A few varieties, including the best-selling lemon meringue, are available every day, but many more are made to order. Favorites include apple, chocolate pudding, pecan and Boston cream.

Pot pies have been a specialty at Cooperage Inn in Baiting Hollow since Jonathan Perkins purchased the farm-country restaurant in 1999. During the pandemic, his team began distributing frozen “NoFo Pot Pies” to retail locations all over Suffolk and, in 2024, they opened this stand-alone pie specialist in Mattituck. The shop sells up to 10 varieties of savory pies, from traditional chicken, beef and shepherd’s pie to more out-there lobster-shrimp-scallop, jambalaya and chicken Marsala. Sweet offerings include Key lime, coconut, chocolate cream and apple-pear puff.

Owner Donny Olish prefers to source fruit locally for his shop, although, given the variety of pies on offer—more than 30, several with no sugar added (available by preorder only)—he’s sometimes forced to look farther afield. Berry fans, meanwhile, need look no farther than Olish’s Fruit of the Forest, in which strawberries, rhubarb, apples, blackberries and raspberries join forces to produce a pie for the ages. Open year-round.

This place never seems to disappoint, particularly when it comes to everybody’s favorite pie — the apple. The shop’s year-round devotion to the fruit includes everything from double-crust to streusel crumb to an irresistible caramel variety.

At this North Fork bicentennial farm (meaning it’s been continuously farmed by the same family for 200 years or more), they are baking pies daily with a standard selection including apple, blueberry, cherry, peach and strawberry-rhubarb, plus seasonal mixed fruit pies throughout the year. Thanksgiving orders start in early Nov. Open April through December.  

For some, pie-buying means farm stands, and this one is a charmer. The crusts for the terrific pies are rolled out and the edges fluted by hand if visible in the finished product, bringing small-batch care and credibility to a large-batch affair. Autumnal apple pies and pumpkin pies are always big sellers, along with the perennially popular Linzer tarts.