The 'Best Pie In NYC' Comes From A Manhattan Hotspot Using Locally Sourced Ingredients And Family Traditions - Islands

"Every Thanksgiving, I would take the week off of school and work alongside my parents at the bakery. Growing up around parent pie-makers taught Paredez some of the fundamentals that she uses in her shop today: Flaky crusts and juicy fillings are her inherited go-tos."

"I took 'super high standards and wanting to get local fruit that's in season' from my father. 'I'll take the ugly fruit as long as it's really nice and bright, rather than all the stuff that looks really good, but might not taste as good.'"

"The crust is considerately sourced, too, made with grass-fed butter and flour from New York state, according to the bakery's FAQ page. In-season, local fruit lends her pies a rich, juicy filling."

Petee's Pie Company, located in Manhattan's Lower East Side, has earned recognition as one of NYC's best dessert destinations, praised by outlets including The New York Times and Bon Appétit. Owner Petra Paredez comes from a pie-baking family; her parents own Mom's Apple Pie Bakery in Virginia. She learned fundamental baking principles from her parents, including techniques for creating flaky crusts and juicy fillings. Paredez prioritizes ingredient quality, sourcing seasonal, local fruit and selecting produce based on taste rather than appearance. The bakery uses grass-fed butter and flour from New York state, ensuring high-quality, locally-sourced components in every pie.

Read at Islands