All pies at Randy's are made from scratch using the same recipes since the restaurant's inception.
Randy's Restaurant
Randy’s Restaurant
7904 E. Chaparral Road, Scottsdale Randy’s may have recently sold to new owners, but this Scottsdale staple still makes its pies from scratch daily, using the same recipes as the original owners. Co-owner Bradley Deane says that aside from classics like pumpkin and Dutch apple, the pumpkin cobbler is a top seller. “It’s mixed with a little bit of vanilla cake, with a crumb crust. It’s like pumpkin pie on steroids,” Deane says. Call 480-941-8419 to place your order and pre-orders need at least 24 hours' notice.
Pie lineup: apple, cherry, rhubarb, peach, pecan, pumpkin, dutch apple
Common Ground Culinary
Multiple Locations Chef Christopher Collins' Common Ground Culinary group is offering six pie flavors at all of its Valley restaurants, including Sweet Provisions in Scottsdale and The Macintosh in Phoenix. All pies are made in-house daily, using only local ingredients. Visit the Sweet Provisions website for restaurant contact information and pick-up locations. Pre-orders must be placed by Nov. 24. Pie lineup: pumpkin, key lime, coconut cream, butterscotch pecan, chocolate mousse, apple
BEG Bakery
3030 N. 68th St., Scottsdale After learning about the benefits of a plant-based diet, BEG Bakery co-owner Shawna Williams adapted many of her family’s classic recipes to remove butter, eggs and gluten. Everything at BEG Bakery is 100% vegan and most of the items are also gluten-free. This year, BEG is offering three classic pies, which are all gluten-free. There are also two quiches and a cinnamon roll pack if you want some additional goodies to bring to your dinner. Pre-order online by Nov. 23. Pie lineup: pumpkin, apple crumble, chocolate cream
Bear and the Honey
13216 N. Seventh St. Bear and the Honey caters to health-conscious consumers who may need to modify their desserts to fit dietary preferences. This Thanksgiving, the bakery is offering eight pies and since they are made to order, the pies can all be made without dairy or gluten. But don’t expect the flavors to be boring — rather than sticking to a classic lineup, Bear and the Honey is offering unique options like lemon rosemary meringue and a Debra Pie, a take on a Little Debbie Oatmeal Cookie. Pre-order online for pick-up between Nov. 25 and 27.Pie lineup: salted caramel apple, bourbon walnut pecan, pumpkin brûlée, banana cream pie, honey orange, lemon rosemary meringue, cherry almond orange, Debra chess pie
Amadio Ranch
4701 W. Dobbins Road, Laveen If you prefer choosing pie flavors closer to Thanksgiving, Amadio Ranch might be the route to take. Rather than offering pre-orders, this family-owned peach farm only offers pies on a first-come, first-serve basis. You can pick up your pies at the farm on Nov. 27, or head to one of two farmer’s markets. The pies will be for sale at Uptown Farmers Market on Nov. 23, or at the Ahwatukee Thanksgiving Pie Market on Nov. 22. Pie lineup: apple, caramel apple, pumpkin, cherry, strawberry rhubarb, blueberry, peach, razzleberry, buttermilk eggnog, classic pecan, bourbon pecan, caramel pecan
If baking a Thanksgiving pie isn't your thing, PIEfection has plenty of flavors to choose from.
PIEfection
PIEfection
Multiple Locations Owner Sheryl Sandage found her love for baking as a young girl and her passion ultimately culminated in opening PIEfection in 2012. Similarly to Amadio Ranch, PIEfection is forgoing pre-orders and stocking up its four Valley locations for walk-in customers with 50 different pie flavors, ranging from light and fruity to rich and savory. Expect classics like Country Apple and Georgia Peach alongside French Silk, made with Callebaut Belgian chocolate. Holiday hours may vary by location, so check their website for more details. Pie lineup includes, but is not limited to: apple, peach, pumpkin, French silk, key lime, chocolate cream
The Bomb Pie Co.
Multiple Locations A relatively new addition to the Phoenix pie scene, The Bomb Pie Co. built up a steady stream of followers at local farmers markets. Each pie is made without preservatives or artificial additives and focuses on using in-season fruit. This November, the bakery will also offer two savory pies, chicken pot pie and turkey day pie, in case you don’t feel like cooking at all on Thanksgiving Day. Pre-order online by Nov. 20 at midnight or until orders sell out. Pie lineup: bourbon maple pecan, pumpkin custard, caramel apple, cherry
SugarJam The Southern Kitchen
15111 Hayden Road, Scottsdale At SugarJam The Southern Kitchen, owner Dana Dumas brings a taste of the South to the Southwest. Along with fall classics, like apple and cherry, Dumas is offering flavors like bourbon pecan and sweet potato, which was inspired by her Grandma Thelma’s recipe. All pies are made with locally sourced eggs from Hickman’s Family Farms. Pre-order online by Nov. 20. Pie lineup: apple, caramel apple, apple crumb, cherry, cherry crumb, sweet potato, pumpkin, bourbon pecan, peach cobbler
aFlourshop
803 N. Seventh St. #102As the child of two restauranteurs, owner Andrea Tuck spent her childhood making Italian pastries at her family’s restaurant, Dominic’s Bistro Italiano. At aFlourshop, Tuck expands her repertoire, selling flaky, buttery pies for the holidays. Aside from offering five full-size pies, aFlourshop offers mini pies by the dozen, plus homemade jam, cinnamon rolls and dinner rolls. And if you want to bring something extra for the host, aFlourshop sells fresh bouquets. Pre-order online for pick-ups beginning Nov. 22.Pie lineup: pumpkin, pecan, apple, triple berry, chocolate cream
