The Year of Pie

Pie has made quite the comeback and gained significant exposure and popularity this past year. There is no disputing the important presence of Four & Twenty Blackbirds in South Brooklyn (including their own custard flavor at Brooklyn Shake Shacks) and the success of Pies ‘N’ Thighs who will shortly be opening a Manhattan outpost. The latest pie haven on the scene can be found on Delancey Street in the Lower East Side and is run by Petra Paredez. Petra’s shop, Petee’s Pie Co., has been creating dozens of pie flavors since opening in November; some of these include: salty chocolate chess, butterscotch meringue and wild blueberry.

Inspired by the city’s new take to pies, Paredez and her husband Robert began to plan for their own pie shop with a focus on locally sourced ingredients; apples from the Hudson Valley, butter churned by Kriemhild Dairy Farms in Hamilton, organic wheat flour from Champlain Valley Milling upstate and buttermilk from Pittsford Farms Dairy outside Rochester. Paredez has said they will spend the winter sourcing even more local ingredients and hopes to turn not-so-convinced New Yorkers into pie aficionados. Paredez states, “It doesn’t make sense, it’s real food, made with real dairy, real fruit, real eggs. It’s not, like, a cupcake.” To check out some photos of Petee’s Pie Co.’s creations and for more background on the shop, click here.

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