While there’s nothing wrong with a wedge of good old-fashioned cherry a la mode or a bit of coconut cream with extra whipped cream, sometimes you want to give your taste buds a zap. Enter these restaurants, all of which offer unique, and yummy, pies. By Jessica Allen.
Four and Twenty Blackbirds
Every pie at Four and Twenty Blackbirds, in Park Slope, is made from scratch daily. Sisters Melissa and Emily Elsen landed in Brooklyn after growing up on a farm in South Dakota, where their family owned a restaurant. Their grandmother made all the pies, which somehow sweetens each bite of whatever deliciousness you order here. Among the most interesting slices on offer these days are salty honey, salted caramel apple, cherry and chocolate (pictured), and birch beer float.
Momofuku Milk Bar
Perhaps the most unusual pie at the various Momofuku Milk Bars is the so-called crack pie (pictured). Like its namesake, crack pie just might make you lose all your teeth and spend all your money. Atop a toasted oat crust goes an ooey, gooey buttery filling. Dream girl pie mixes rice krispies, coconut milk, sesame seeds, chocolate chips, whole grain oats, and coconut, among other ingredients, while candy bar pie has caramel, pretzels, and peanut butter nougat on a chocolate crust.
What makes the goods at DUB Pies unusual is the fact that this Brooklyn restaurant does more than just push the sweet stuff. Sure, you can get apple pie, but you can also make yourself a balanced meal by ordering off the (much larger) savory side of the menu. Indeed, DUB Pies specializes in the meat pies of Australia and New Zealand. You can try several, including steak and mushroom, Thai chicken curry, New York shepherd’s pie (topped with mashed potatoes), or cheese and veg (pictured).
The slogan at Pie Corps is “from farm to pie plate & beyond.” Another motto is “everyone loves pie.” True enough. As at DUB Pies, this Brooklyn shop sells savory creations, such as corn and leek, ratatouille, and tomato and cheddar cobbler. Sweet versions include minted lime, honey lavender, and caramel. But the real innovation lies in the sizing options: you can get a hand pie, a single-serving of pastry; a pielette, a two-bite nosh sold by the dozen; or a pie pop, in addition to whole pies and slices.
The Blue Stove
Of course it seems logical: some of the best pies around are filled with fruit (blueberry, apple, pumpkin, strawberry, peach, key lime, etc., etc.). And yet the grape pie at The Blue Stove stopped us in our tracks. It was an unstructured mess, a delicious mass of criss-crossed crust and almost jam-like grapey goodness. Other options at this Brooklyn restaurant generally range from black-bottom lemon to raspberry nectarine to pear cranberry to molasses pecan to plum crumble to blackberry chiffon.