- $20 toward freshly baked pies, beverages, and other baked goods at Little Pie Company
- Pies touted by Rachael Ray
- Choose from Key lime, New York cheesecake, sour cream apple walnut, strawberry rhubarb, Southern pecan, and more
- Fresh fruit, quality ingredients
- No preservatives or trans-fat
- Two locations
- In-store only; one per visit.
Little Pie Company has shared recipes with the New York Daily News and garnered a rave review from local blog Food in Mouth. Rachael Ray is a fan of the pie shop: > * The old-fashioned apple pie at the Little Pie Company of the Big Apple is a sugar-sprinkled, high-domed, nicely browned creation with three pastry leaves on top, and it’s perfect on its own or with a scoop of slightly melted vanilla ice cream. – Rosemary Black, Daily News > * What sets [the sour cream apple walnut pie] apart from other apple pies is the creaminess factor that’s not in regular apple pies. Also, the apple isn’t in chunks; it’s sliced thinly and layered on top of each other. It’s really a one-of-a-kind type of pie. The top of the pie is a thick layer of walnut crumble, the type of thing you would find on the top of a coffee cake. – Danny, Food in Mouth
Nine Judy’s Book reviewers give Little Pie Company on West 43rd Street four stars. Yelpers award 4.5 stars to West 43rd, and three give three stars to the Tribeca location: > * They make superb pie and other baked treats here. Enjoy your baked delights in their shop with a cup of coffee or cappuccino or to take home. Little Pie Company makes seasonal pies like apple, pumpkin, cherry, key lime and other pies like Mississippi Mud, Southern Pecan–all freshly baked and delicious. – Pat B., Judy’s Book > * Life is too short to be spent not eating a good slice of lemon pie. – Fredi R., Judy’s Book
Little Pie Company
Behind a large picture window colonized by the covetous faces of passersby, the Little Pie Company’s kitchen bustles with a crew of adroit bakers tirelessly popping freshly minted confections into sparkling steel ovens. Champions of homestyle cooking since setting their first pie out to cool in 1985, staffers forge each toothsome treat from scratch using only fresh ingredients free of artificial, chemical, or secret agents. Bakers frequently switch up the menu in order to give each time of year its due, with seasonal offerings composed of calendar-appropriate fillings such as berries in the summer, pumpkins in the fall, and organic snowmen in the winter. The in-store counter beckons guests to linger and sip coffee, and on balmy days, an army of outdoor tables enables alfresco dining under the watchful gaze of the sun.