The pie to end all pies. Made with Strawberries and Rhubarb from Samascott, Whistle Down, and Phillips Farm.

$40

Tart, tangy rhubarb filling topped with a brown-butter hazelnut almond streusel.

$40

Our apple pies feature individual varieties of apples sourced from local orchards. New York State grows more apple varieties than any other, and our apple pies are a celebration of classic New York and heirloom varietals.

Our apple pie with a buttery crumb topping made with brown sugar, cornmeal, and pecans.

We use Montmorency cherries from upstate New York in our Sour Cherry Pie-- and we don't sugarcoat 'em either. We let their vibrant, tart flavor take center stage. This bright red cherry pie with a nice big scoop of ice cream will knock your socks off.

Our light and delicious fruit pies also are available with a buttery crumb topping made with brown sugar, cornmeal and pecans.

A fresh and delicious pie made with scrumptious organic wild blueberries from Josh Pond, Maine. Only a quarter cup of sugar in a whole pie to let the natural sweetness and flavor of the blueberries shine through.

Our light and delicious fruit pies also are available with a buttery crumb topping made with brown sugar, cornmeal and pecans.

Chess pie is a classic southern dish based on some of our favorite ingredients: butter, eggs, buttermilk, and sugar. This version is flavored with sea salt, bittersweet chocolate and cocoa.

Instead of the traditional corn syrup, we bake our pecan pie with NY apple blossom honey and organic brown sugar. Browned butter lends an extra layer of flavor.

Old-fashioned vanilla pudding topped with fresh banana slices and dolloped with whipped cream.

A rich, old-fashioned chocolate pudding made with bittersweet chocolate and cocoa, topped with dollops of fresh whipped cream and real gold leaf-adorned chocolate flakes.

We squeeze fresh limes to make a creamy tart filling. It's baked into a coconut crust and topped with a vanilla sea salt meringue. It's a tropical vacation in a pie shell!

Petee’s cheesecake is exquisite and unique. We use the best cream cheese you can find (Ben’s Cream Cheese from Spring Valley, New York). We scrape real vanilla bean pods and zest fresh oranges to flavor it. Whipped egg whites make the batter light and airy. The crust? It's a crumb crust, but instead of bland graham crackers crumbs, we crumble our famous pie crust and add a little extra butter and sugar. An initial blast of heat gives the cheesecake plenty of height and a rustic, burnished top. (It may have cracks and dark spots- we see these as features, not defects.) Enjoy it with fine company and cup of coffee.

Guava Mascarpone Pie brings together the heavenly pairing of guava and cheese, all in a pretty pastel pie! Tart, tropical guava curd is topped with whipped guava mascarpone and pretty purple blossoms.

$45

We layer fresh raspberries and tart lemon curd over a bed of creamy mascarpone and delicate butter crust, then smother it all in an intensely flavored berry glaze.

$45