The best pies in NYC

This pie shop is a favorite of both Oprah Winfrey and Sarah Jessica Parker for good reason: its achingly authentic, homemade pies began in the apartment upstairs until too many ovens blew out due to the pies' popularity. The sour cream apple walnut pie is a smart, refreshing twist on a classic: Granny Smith apples topped with brown sugar, cinnamon and walnut streusel.

The gonzo pie collaboration between Ample Hills and Four & Twenty Blackbirds tops Salty Honey chess pie with three pints of Nonna D's Oatmeal Lace ice cream, multiple layers of hot fudge and crumbles of Ample's patented Crack Cookies. 

Salt, not sugar, is the star of this fan-favorite treat at the famed Brooklyn pie shop. Encased in a crunchy, buttery crust, the chess pie–like base—with honey baked right into the custard—gets a savory finish of fine, large sea-salt flakes on top. 

Naming your pie after crack is a bold statement, but it’s fitting for the addictive properties at play in Christina Tosi’s legendary salty-sweet creation. A giant crumbled oat cookie subs in for your standard-issue crust, which is draped in a gooey butter filling shot with vanilla and—surprise ingredient—corn powder. 

The namesake pies at this Red Hook operation—mahogany-brown graham-cracker crusts filled with a condensed-milk custard laced with real-deal key lime juice—are baked in batches of just 12 for meticulous quality control.

Williamsburg’s cult-status Southern chicken-and-pie joint does right by this old-fashioned granny staple. A banana cream base nestles chunks of fresh bananas in a Nilla wafer crust, topped with whipped cream, a dusting of spicy nutmeg and whole Nilla wafers.

A 10-inch round of the decadent chocolate-bourbon-pecan pie from this Prospect Heights bakeshop is blessed with equal parts crunch and chew.

The bakery's world-class chocolate babka finds new home in a chocolate chip–sprinkled Nutella-smeared pie shell. The braided stunner will make bubbe proud, even though you didn’t bake it.

You'll find more-involved pies on offer at the Tribeca diner—a latticed sour cherry, a caramel-sauced pumpkin—but it’s their simple mile-high apple pie that stands out. Plucked from local farmers' markets, the fruit is sautéed in butter and festooned with the requisite cinnamon, cloves and nutmeg in a sturdy yet flaky double-baked crust.

Traditional pumpkin pie gets a highbrow makeover at the brick-and-mortar offshoot of Umber Ahmad’s online bakery. A buttery crust brims with delicately spiced pumpkin puree that’s topped with picturesque quenelles of Swiss meringue torched to a golden brown.