Every season is the right season for a piece of pie, but the holidays in particular bring to mind a table full of the fresh baked goods. Here, we've rounded up a selection of mostly sweet versions (and one savory for good measure) from caterers across the U.S. and Canada.
This story appeared in the Fall 2018 issue of BizBash.
Greig Farms blueberry pie baked in a brown butter lattice crust, served with ginger ice cream, a dried blueberry white chocolate shard, and coconut caramel sauce, by Abigail Kirsch Catering in New York
Photo: Courtesy of Abigail Kirsch Catering
Chatham Farm three-berry pie baked in a cinnamon-vanilla bean streusel crust, served with toasted almond gelato and a sage wild berry puree, by Abigail Kirsch Catering in New York
Photo: Courtesy of Abigail Kirsch Catering
Apple rose pies—a stylized version of a classic tarte tatin—that can be made gluten free, by Little Gem in New York
Photo: Courtesy of Little Gem
Buttermilk pie with a filling that’s a cross between a chess pie and a custard, by Buttermilk Sky Pies in Frisco, Texas
Photo: Courtesy of Buttermilk Sky Pies
Ube tart with shredded coconut, togarashi spice, and chili threads, by Eatertainment in Toronto
Photo: Courtesy of Eatertainment
Michigan red tart cherries topped with a sugared lattice piecrust, by Cameron Mitchell Premier Events in Columbus, Ohio
Photo: Courtesy of Cameron Mitchell Premier Events
Vanilla pear and apple pie with ginger crumble, by Made by Meg in Redondo Beach, California
Photo: Courtesy of Made by Meg
Deconstructed lemon pie with Meyer lemon curd and chiffon topped with a black currant glaze and torched citrus meringue, served with blueberry sorbet, a ginger tuile, and brown butter pie dough crumble, by Abigail Kirsch Catering in New York
Photo: Courtesy of Abigail Kirsch Catering
