15 New York Winter Pie Shops You’ll Want To Visit This Season When The Cold Hits Hard

The biting chill of a New York winter has a remarkable way of sharpening the human palate, and there is perhaps no greater evidence of this culinary phenomenon than the profound satisfaction found in a single, steaming slice of artisanal winter pie.

Throughout the five boroughs and stretching far into the scenic upstate reaches, the state’s most dedicated bakeries respond to the plummeting temperatures with a masterful display of buttery, laminated crusts and aromatic fillings that have been thoughtfully lifted by the inclusion of warming spices.

This curated list explores a diverse range of destinations, wandering from the quiet, creative corners of industrial Brooklyn to the charming, snow-dusted farm stands of the Hudson Valley where the ovens hum with constant activity and the windows remain perpetually fogged from the heat of the bake.

As you navigate the gray afternoons and heavy coats of the season, these shops offer a clean hit of bright citrus and deep fruit that cuts through the gloom, providing a much-needed sensory reset for weary urban explorers.

It is highly recommended that you bring your thickest gloves and leave ample room in your stomach, allowing the weight of the fork to warm your hands just long enough to completely forget the howling wind for a fleeting, sugary moment.

Whether you are seeking a traditional apple slice that tastes of pure nostalgia or a modern, salty-sweet custard that challenges your expectations, these fifteen locations represent the very best of New York’s seasonal baking traditions.

Each shop carries its own unique history and specific technique, ensuring that every visit becomes a memorable chapter in your winter journey across the Empire State’s most delicious landscapes.

1. Four & Twenty Blackbirds, Brooklyn

The very first bite of a seasonal slice at 439 3rd Ave in Brooklyn feels as though an expert hand has meticulously tuned the aromatic frequencies of cinnamon and clove to achieve a state of absolute culinary harmony.

The interior room consistently holds a gentle and respectful chatter that bounces softly off the industrial concrete floors while the pale, winter light filters through the glass to flatter the delicate, flaky seams of the fresh pastry.

Their signature salted honey pie carries a beautifully toasted top and a smooth, golden custard that manages to land on the tongue with a clean finish rather than the cloying heaviness often associated with such rich desserts.

Originally started by sisters Emily and Melissa Elsen, this neighborhood institution effectively set an entirely new standard for seasonal baking in Brooklyn by proving that traditional pies could be elevated through modern, high-quality sourcing.

The all-butter crust is a technical marvel of intentional lamination, having been baked to a deep, burnished edge that crunches with a soft and satisfying resistance that highlights the quality of the fats used in the dough.

During the late afternoon hours, the lines of hungry locals may bend around the counter in a long arc, but they move with a steady and efficient pace that ensures everyone gets their desired portion of sweetness.

I strongly recommend that you order a double slice and bring a trusted friend along, as the silky chess pie has a unique way of cooling any lingering doubts about the necessity of dessert while you reflect on the experience on your train ride home.

2. Petee’s Pie Company, New York

A gentle plume of fragrant steam lifts into the air at 61 Delancey St in New York as the sharp knives of the staff whisper through the resilient crusts to serve a constant stream of eager Lower East Side patrons.

The overall vibe of the shop is remarkably focused, small, and bright, functioning much like a well-kept neighborhood secret that hums with quiet energy right at the vibrant edge of one of the city’s most historic districts.

The bakers utilize a masterful combination of high-quality butter and traditional leaf lard to create a crisp and structural shell that fractures into neat, delicious shards the moment it is touched by a dessert fork.

Owners Petra Paredez and Robert Tierney demonstrate an almost obsessive level of dedication to seasonal sourcing, which is clearly evident in the complex depths of their winter citrus chess and the rich, woodsy notes of the maple walnut.

While the history of Petee’s threads back through deep ancestral roots in Virginia, the fast-paced tempo of the New York location suits the evolving menu perfectly, bridging the gap between Southern tradition and urban innovation.

A vital tip for the first-time visitor is to opt for a generous dollop of fresh whipped cream rather than ice cream, as this choice helps to keep the individual flavor profiles sharp and distinct even in the coldest weather.

Once you take your slice to a coveted window seat, you will immediately taste a sense of culinary restraint followed by an incredible depth of flavor that concludes with a quiet, floral note lingering kindly on your palate.

3. Little Pie Company, New York

The intoxicating aroma of freshly buttered apples and toasted nuts leaks out onto the sidewalk of 424 W 43rd St in New York long before the heavy front door has a chance to swing open and welcome you inside.

The interior room glows with a pervasive and inviting warmth, featuring vintage neon signage that stands in bold, colorful defiance against the biting cold and the gray asphalt of the surrounding Theater District streets.

Their world-famous signature sour cream apple walnut pie is a sight to behold, wearing a thick and heavy crumble topping like a cozy wool cap designed to protect the tender, spiced fruit resting underneath.

Founded in 1985 by the talented actor Arnold Wilkerson, this legendary bakery carries the very bones of Broadway history within its walls, having served generations of performers and theater-goers between their various matinee shows.

The baking technique leans toward a classic and sturdy diner style, characterized by a substantial crust that can support incredibly generous fillings and a level of honest spice that never feels performative or excessive.

It is a wise strategy to call ahead and reserve whole pies during the busy holiday season because the display cases have a notorious tendency to empty almost instantly around the high-traffic matinee times.

You might find yourself sharing a communal table with seasoned stagehands comparing their notes, all while the pie steadies your nerves with its perfect balance of sweet tang and satisfying crunch in a way that is wholesome but never dull.

4. Mia’s Bakery, Brooklyn

Delicate frost crystals often ride the brisk winter breeze along 139 Smith St in Brooklyn, yet inside the shop, the display cases shine with the vibrant colors of glossy fruit and perfectly burnished pastry crusts.

The atmosphere successfully blends the casual comfort of a neighborhood cafe with the grand scale of a classic dessert palace, offering long glass displays and a friendly, welcoming tempo for every guest.

The tart cherry pie provides a brilliant and necessary pop of acidity against the rich, buttery base of the crust, creating a flavor profile that is both refreshing and deeply satisfying during the darkest months of the year.

Mia’s grew out of a dedicated family bakery ethos that sought to balance the familiar comfort of American classics with the sophisticated technical requirements of traditional European pastry making.

The laminated dough is prepared with such care that it bakes with incredible evenness, successfully avoiding the dreaded soggy bottom even when placed under the significant weight of heavy, moisture-rich winter fillings.

A clever suggestion is to order a pot of hot Turkish tea to accompany a slice of the berry pie, as the bright and slightly tannic pairing serves to wake up the palate and enhance the natural sweetness of the fruit.

I frequently find myself visiting for a late evening slice after finishing dinner nearby, mostly because the crust shatters so politely before melting away in a display of casual comfort that never relies on shortcuts.

5. Martha’s Country Bakery, Brooklyn

The sound of lively conversation lifts through the air like steam at 263 Bedford Ave in Brooklyn, where the exceptionally long display cases present a variety of options that will surely challenge your ability to focus.

The seating area remains consistently vibrant and energetic without ever turning truly frantic, making it an ideal location for lingering over a second cup of hot coffee while the winter wind howls outside.

The key lime slice leans into a sharp and refreshing tartness that is supported by a sandy, precise graham cracker crust that provides a textural contrast to the smooth and creamy citrus filling.

Martha’s began its journey as a local favorite in Astoria before expanding carefully into Brooklyn while maintaining its reputation for serving portions that are remarkably generous by New York City standards.

The kitchen technique favors clean and recognizable flavors over unnecessary fuss, ensuring that the whipped toppings are perfectly balanced and supportive rather than towering and overwhelming to the main event.

The late-night pastry rush at this location is a very real phenomenon, so visiting during the off-peak afternoon hours is your best strategy for securing a quiet table and the first pick of the day’s bake.

That particular burst of lime brightness has the power to cut through the oppressive winter gray in a single forkful, leaving you feeling refreshed and edible in a way that functions like a delicious, culinary sunlamp.

6. Orwashers Bakery, New York

At 308 E 78th St in New York, the legendary smell of fresh sourdough usually steals the spotlight, but during the colder months, the winter pies rightfully claim their own thunderous applause from the neighborhood.

The room effectively blends the historic bones of an old-world New York bakery with the sharp, clean edges of modern design to create a space that feels both timeless and relevant to the current culinary scene.

The sour cherry filling sits vivid and bright against a golden, professional crust, offering a visual and flavorful contrast that highlights the integrity of the fruit used in the kitchen’s daily production.

Founded originally in 1916, Orwashers carries over a full century of baking technique that consistently favors structural integrity and honest ingredients over flashy trends or superficial presentation styles.

Each pie reflects the same level of precision found in their breadmaking, including a strictly controlled hydration in the dough and a careful set on the fillings to ensure a clean and predictable bake every time.

A smart tip for the regular visitor is to grab a jar of the house-made jam on your way out, allowing you to mirror the bakery’s signature fruit flavors in your own kitchen throughout the week.

The resulting slice tastes remarkably direct and grown-up, with the tart notes leading the sweetness by a single step and the entire structure holding firm until the very last bite is consumed with satisfaction.

7. Kerber’s Farm, New York

A light dusting of fresh snow often coats the rustic wooden sign at 309 W Pulaski Rd in Huntington, where the authentic farm aesthetic is a genuine reality of the operation rather than a staged marketing gimmick.

Once you step inside, the shelves are packed with artisanal preserves and signature pie boxes that look like carefully wrapped gifts waiting to be taken home to a warm and welcoming winter kitchen.

The apple crumb pie carries a deep and pervasive cinnamon warmth that feels hard-earned and honest, providing a sense of comfort that only comes from a recipe perfected over many decades of farm life.

Kerber’s dates back to 1941 and was revived with incredible care to ensure that the working spirit of the farm remained the central focus of every pie and pastry produced on the property.

The crust is notably buttery with a charmingly rustic edge, while the crumb topping is toasted to a point just shy of a deep brown to ensure a variety of textures in every single mouthful.

I find that pairing a warm slice with a cup of their house-blend coffee provides the perfect opportunity to browse the selection of unique pantry goods while the pie cools to an ideal eating temperature.

Even if you cannot hear the clucking of the hens on a particularly cold day, the pie still tastes like a productive weekend of errands done right, and it travels remarkably well in a box on the long ride home.

8. Hometown Bakeshop, Centerport

The brisk wind blowing off the harbor frequently nudges cold pedestrians toward the welcoming doors of 2 Little Neck Rd in Centerport, where a cheerful service counter provides a much-needed splash of color.

The vibe of the shop reads as neighborhood-reliable, featuring a staff that often remembers the specific orders of the locals who stop in daily for their fix of savory and sweet baked goods.

The chicken pot pie serves as a heavy and savory anchor for the display case, featuring an incredibly flaky top crust that gives way to a deeply flavored filling of tender poultry and winter vegetables.

The shop successfully grew from a small family project into a vital local fixture by giving equal attention to both the savory and sweet sides of the menu with a high level of technical proficiency.

Their baking technique is most evident in the lamination of the dough which resists becoming soggy even after hours in the case, ensuring that every customer receives a product with a perfect, crisp texture.

A great tip for those who enjoy the outdoors is to grab one of their handheld pies if you are planning a winter walk along the waterside, as the format is designed for easy consumption on the go.

I particularly enjoy the quiet and subtle warmth of the black pepper in the pot pie filling, as it provides a gentle hug to the palate without ever feeling heavy or overwhelming to the other ingredients.

9. Youngs Farm, Old Brookville

The crisp winter air and the quiet, winding lanes of the North Shore lead directly to 91 Hegemans Ln in Old Brookville where the historic farm store looks absolutely timeless in the soft, low-slung light of January.

The fresh pies are often found cooling on heavy wooden racks positioned near baskets of winter produce, creating a scene that feels as though it has remained unchanged for the better part of a century.

The pecan pie sits glossy and dark in the case, featuring a restrained level of sweetness that allows the deep, toasted flavor of the nuts to take center stage without being buried in corn syrup.

Youngs Farm has been operated by the same family for generations, and that continuity is reflected in the steady hands and the rhythmic repetition of the traditional baking processes used in their kitchen.

The crust is specifically engineered to be sturdy enough for holiday travel, yet it still maintains a clean and satisfying snap at the edge that indicates a perfect balance of fat and flour.

It is absolutely essential to call ahead for a holiday pickup reservation because the whole pies have a tendency to sell through almost as quickly as the bakers can pull them from the oven.

While enjoying a slice, you will notice how the quiet calm of the surrounding countryside seems to have sneaked into the food itself, allowing you to taste the patience and the high-quality butter in every bite.

10. Briermere Farms, Riverhead

Far out on 4414 Sound Ave in Riverhead, the vast Long Island sky opens up wide and the humble farm stand provides a solemn promise of real, estate-grown fruit in every single bite of their famous pies.

The overall vibe of the operation is refreshingly straightforward and no-nonsense, operating under a philosophy where the quality of the pies comes first and everything else is a distant second in priority.

The blueberry and peach mixed fruit pies are a particular standout, tasting remarkably bright and fresh with an honest texture that reminds the diner of the peak summer harvest even in the dead of winter.

Briermere is justly famed for the practice of using their own farm-grown fruit in their fillings, a distinction that sets them apart from almost every other bakery on the island regardless of the season.

The crust leans toward a tender and delicate consistency rather than a brittle one, providing a soft and supportive foundation for the incredibly generous heaps of fruit found inside each tin.

I recommend arriving as early as possible in the morning to avoid the disappointment of a sellout, and it is a very smart move to bring a small cooler if you are planning the long drive back west.

The resulting flavor profile is clear, friendly, and honest, avoiding any unnecessary culinary theatrics in favor of a simple and profound celebration of fruit that makes the long drive worthwhile every single time.

11. Schuyler Bakery, Watervliet

Located at 637 3rd Ave in Watervliet, the glass display case looks like a beautiful neighborhood memory that you can actually eat, serving as a pillar of the community for nearly a hundred years.

The interior room feels modest and unpretentious with prices that are remarkably kind to the wallet, resulting in a constant line of locals who have been coming here for their entire lives.

The apple pie leans heavily into a classic diner style of baking, providing a cinnamon-forward sense of comfort that is exactly what is required on a gray and freezing morning in the Capital Region.

Since its founding in 1926, Schuyler has served the surrounding area with a no-nonsense approach to baking that prioritizes the needs of the neighborhood over the fleeting trends of the modern food world.

Their technique favors a hearty and substantial crust paired with straightforward fillings that are baked for practicality and consistent flavor rather than for elaborate visual presentation or social media appeal.

It is vital to remember to bring cash and perhaps an extra cardboard box because the impulse to purchase more than you planned happens very quickly once you see the variety on display.

A single slice of their pie has the power to bring you back to the basics in the best possible way, allowing you to taste the essence of a winter morning and a hot cup of coffee.

12. Heart ’N Hand, Skaneateles

Thick frost often rims the windows of the storefront at 22 Jordan St in Skaneateles where the sharp, clean air of the lake keeps everything feeling crisp and focused throughout the long winter season.

Inside the shop, the air is filled with the calm and buttery scent of the morning bake, providing an immediate and welcoming sanctuary for those escaping the cold winds blowing off the water.

The lemon meringue pie sits tall and proud in the case, featuring a massive, torch-kissed cap of fluffy meringue and a tight crumb crust that provides a sturdy and flavorful base for the citrus curd.

This small but influential shop is deeply folded into the fabric of village life, supplying the local community with a level of steady craftsmanship that is evident in every pastry they produce.

Their specific technique keeps the meringue remarkably stable even during the challenges of a cold-weather carryout, which is a technical achievement that is much rarer and more difficult than it sounds.

A great tip for visitors is to plan a brisk stroll by the lakefront before heading in for your slice, as this ensures your fingers are cold enough to truly appreciate the warmth of the shop.

You will taste a clean and powerful acid followed by a light and sweet lift that never feels syrupy or heavy, maintaining an elegant balance that serves as a bright punctuation point on a winter day.

13. Mama Said Hand Pies, Ithaca

On a prominent and busy cold corner at 171 E State St in Ithaca, the tidy display of individual hand pies glows with an inviting light that draws in a diverse crowd of students and locals.

The interior space is designed for relatively quick service but remains highly considered in its aesthetic, providing a modern and efficient environment for enjoying a high-quality, portable meal.

The savory mushroom and thyme pies are a particular favorite during the winter, steaming with a fragrant and earthy aroma that is perfectly complemented by the subtle warmth of an apple cardamom dessert pie.

Mama Said successfully grew from its humble farmers market roots into a permanent downtown fixture by utilizing smart baking techniques that result in a dough that is both tender and resilient.

This specific format is ideal for the walking culture of the city, as the hand pie allows the diner to keep the heat of the food close to their palms while they navigate the outdoor commons.

A useful tip for the hungry traveler is that local students frequently grab two at a time, so you should definitely order an extra pie for yourself if you plan on lingering in the shop for a while.

I particularly admire how the cardamom lifts the sweetness of the fruit without ever needing to shout, creating a sophisticated flavor profile that makes the Ithaca winter look much more manageable and pleasant.

14. DiCamillo Bakery, Niagara Falls

At 811 Linwood Ave in Niagara Falls, a profound sense of old-world charm and the radiating heat of the massive ovens greet every wind-whipped visitor who walks through the historic front doors.

The bakery itself is remarkably spacious and welcoming, featuring large glass cases that look as though they were specifically built to handle the massive demands of the traditional holiday season.

The ricotta pie sits creamy and lightly sweet in the display, having been dusted with a fine layer of powdered sugar that highlights the delicate and refined nature of the Italian-American filling.

Family-run since 1920, DiCamillo carries its specific cultural traditions with an immense amount of pride, ensuring that every recipe remains true to the standards set by the previous generations of bakers.

The crusts are notably delicate and the fillings are expertly balanced, as the kitchen operates with a sense of measured restraint that prioritizes flavor and texture over excessive sweetness or ornamentation.

I highly recommend grabbing a bag of their famous biscotti for the road and perhaps a couple of whole pies for the relatives you are likely about to visit elsewhere in the state.

The ricotta filling feels like a form of quiet and sincere hospitality in slice form, encouraging you to finish your meal much slower than you had originally planned while you soak in the atmosphere.

15. Smith’s Orchard & Bake Shop, Ballston Spa

Fresh snow often edges the parking lot at 4561 Jockey St in Ballston Spa where the glow from the bake shop windows provides a steady and reassuring light against the darkening winter woods.

Inside the cozy shop, the selection of pies understandably skews toward the apple varieties in the best possible way, celebrating the bounty of the surrounding orchard that is maintained by the same family.

The apple raspberry pie is a standout choice for the season, delivering a tart and colorful sparkle of flavor tucked inside a substantial and expertly prepared pastry crust that stands up to the juice.

Smith’s Orchard is unique in that they grow the very fruit that anchors every single pie they sell, bringing a specific sense of orchard-fresh quality into the middle of the freezing New York winter.

Their technical approach favors a slightly thicker bottom crust that is specifically designed to hold the fruit juices while still remaining tender and flavorful enough to be enjoyed on its own.

It is a very smart move to preorder your pies around the major winter holidays, otherwise, you may find yourself leaving the shop with a box of donuts instead of the pie you had your heart set on.

The resulting slice tastes like a decision made absolutely correctly, with the raspberry keeping the apple honest and the crust finishing with a buttery richness that makes the detour from the highway fully rewarding.