The Pie Lady Menu

Fruit pies

Double-crust, lattice and crumb-topped pies filled with baked fruit.

• Cherry lattice pieVegetarianTart red cherries thickened into a glossy filling beneath a woven lattice crust that bakes up crisp and golden.
• Blueberry pieVegetarianJuicy blueberries with lemon zest and a hint of cinnamon, bubbling up through vents in the flaky top crust.
• Fresh peach pieVegetarian · SeasonalSummer peaches sliced thick and baked with a touch of brown sugar and vanilla until soft and syrupy.
• Strawberry rhubarb pieVegetarian · SeasonalSweet strawberries balanced by tart rhubarb in a pink, jammy filling; a short-season spring favorite.
• Dutch apple pieVegetarianSingle-crust apple pie heaped with a buttery brown sugar and oat crumble in place of the top crust.
• Mixed berry pieVegetarianRaspberries, blackberries and blueberries baked together into a deep purple, tangy-sweet filling under a vented double crust brushed with cream.
• Blackberry cobbler pieVegetarian · SeasonalWild-style blackberries under a tender biscuit-like topping, rustic and juicy with a slight seedy crunch.
• Classic apple pieVegetarian · Popular pickDouble-crust pie with tart and sweet apples, cinnamon and nutmeg under a flaky, sugar-sprinkled top crust.

Cream & custard pies

Chilled pies with silky fillings, often crowned with whipped cream or meringue.

• Chocolate cream pieVegetarianCooked chocolate pudding filling, smooth and dense, chilled in a cookie crumb crust with whipped topping.
• Butterscotch cream pieVegetarianBrown sugar and butter custard with a deep caramel flavor, topped with lightly sweetened whipped cream.
• Coconut cream pieVegetarianRich coconut custard in a baked crust, topped with whipped cream and toasted coconut flakes.
• Banana cream pieVegetarianLayers of sliced banana and vanilla pastry cream in a flaky crust under a cloud of whipped cream.
• French silk pieVegetarian · Popular pickFluffy, mousse-like chocolate filling whipped until airy in a flaky crust, finished with whipped cream and shaved chocolate curls.
• Key lime pieVegetarianTart lime custard made with condensed milk and Key lime juice, set in a graham cracker crust.
• Lemon meringue pieVegetarianSharp lemon filling capped with a tall, sweet meringue toasted until the peaks turn golden brown.

Southern & heritage pies

Regional American recipes built on pantry staples like nuts, buttermilk and sweet potato.

• Buttermilk chess pieVegetarianSimple Southern custard of eggs, sugar, butter and buttermilk, baked until the top caramelizes into a thin crust.
• Hoosier sugar cream pieVegetarian · Egg-freeIndiana's creamy, eggless custard of cream and sugar dusted with nutmeg, sweet and gently set.
• Shoofly pieVegetarianPennsylvania Dutch molasses pie with a wet, gooey bottom layer and a crumbly spiced topping.
• Classic pecan pieVegetarian · Contains nutsToasted pecan halves set in a gooey brown sugar and corn syrup filling inside a buttery crust.
• Chocolate bourbon pecanVegetarian · Contains nutsPecan pie enriched with dark chocolate chunks and a splash of bourbon for depth and warmth.
• Sweet potato pieVegetarianSmooth, spiced custard of roasted sweet potato, brown sugar and nutmeg; lighter and earthier than pumpkin.

Holiday pies

Pies baked around Thanksgiving, Christmas and other gatherings.

• Pumpkin pieVegetarian · SeasonalSmooth pumpkin custard spiced with cinnamon, ginger and clove in a flaky crust, the Thanksgiving centerpiece.
• Cranberry apple pieVegetarian · SeasonalTart cranberries and sliced apples baked under a lattice top, bright red and pleasantly sour-sweet with a hint of orange.
• Eggnog chiffon pieSeasonalLight, airy filling flavored like eggnog with nutmeg and rum extract, set in a gingersnap crust.
• Spiced pear pieVegetarian · SeasonalRipe pears with ginger and cardamom under a crumb topping; soft, fragrant and less sweet than apple.
• Maple pumpkin pecan pieVegetarian · Contains nutsPumpkin custard topped with a maple-glazed pecan layer, combining two holiday classics in one slice.
• Mincemeat pieVegetarian · SeasonalOld-fashioned holiday pie of chopped apples, raisins, citrus peel and warm spices, made without meat.

Savory pies

Meat and vegetable pies, quiches and potpies for lunch or dinner.

• Quiche LorraineSavoryClassic custard pie with smoky bacon and Gruyère in a buttery crust; served warm or at room temperature.
• Spinach & feta quicheVegetarian · SavoryEggy custard with wilted spinach, salty feta and onion, baked in a crisp shell until just set.
• Southern tomato pieVegetarian · SavoryRipe tomato slices layered with basil and a cheesy mayonnaise topping, baked until browned; a summer tradition.
• Chicken pot pieSavory · Popular pickTender chicken, peas, carrots and celery in a creamy herbed gravy under a golden, flaky top crust.
• Beef & mushroom pieSavorySlow-braised beef and mushrooms in a rich brown gravy, sealed in pastry and baked until bubbling.
• Shepherd's pieSavorySeasoned ground lamb or beef with vegetables, topped with mashed potatoes browned in the oven.

Hand pies & minis

Single-serving pies and small treats for eating on the go.

• Apple hand pieVegetarianHalf-moon pastry folded around cinnamon apple filling, crimped and baked with a coarse sugar crust.
• Cherry hand pieVegetarianFlaky turnover filled with tart cherries, vented on top and finished with a thin vanilla glaze.
• Fried peach pieVegetarianSouthern-style fried pastry pocket filled with stewed dried peaches, blistered and crisp outside, soft and cinnamon-scented within.
• Pecan tassiesVegetarian · Contains nutsBite-size cream cheese pastry cups filled with a gooey pecan mixture, like miniature pecan pies.
• Pie by the sliceVegetarianA single wedge of the day's whole pies, cut fresh and served plain or with a dollop of whipped cream.

Drinks

• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.
• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.