Don’t feel like peeling apples or piecing together a crumbling pie crust this year? One more thing to be thankful for in this marvelous city: Portland’s bakers are making some excellent pies this year, from classics to twists on favorites, like pumpkin pie with a speculoos cookie crust. Read on for our picks.
Baker, alternative grain champion, and James Beard award-winning cookbook author Kim Boyce promises some of this year’s finest Thanksgiving pies. We haven’t tried this year’s menu, but our critic Karen Brooks has been impressed with past pies—and in particular, her burnt Basque cheesecake. The brown butter apple pie with buckwheat streusel would be our pick, but she’s also got traditional pumpkin, apple, and pecan pies on offer, plus chocolate cream pie, Basque cheesecake, and prune-plum-cranberry rustic tarts. Prices range from $29 to $50. Preorder online for pickup on November 23 and 24.
It doesn’t get much more old school than Banning’s, a Tigard diner and pie shop that’s been in business for 42 years. Here, the pies and foot-tall cakes rotate in a slowly spinning case tantalizing diners seated at booths nearby. The banana cream pie is a favorite here, light as a cloud and delicately sweetened, while the key lime pie boasts a smooth custard but could use a little more tang for citrus lovers. Classics like pumpkin, French apple, and pecan are also offered, plus an Elvis pie combining peanut butter, chocolate cream, and banana cream. These aren’t the cheffiest pies out there, but they’re solid renditions of classics at an old-fashioned price—you’ll pay less than $20 for a whole pie.
This Division St pie palace features buttery, toasty, caramelized flaky crust in every bite. It’s now taking pre-orders for heirloom apple pies made with fruit from Kiyokawa Farms, its popular blackberry-raspberry streusel pie, bourbon pecan, key lime, and more—plus savory biscuits to round out your meal. Most pies are $39; place your order online for pickup November 23-25 here.
What helped us get through a gloomy Thanksgiving away from home, friends, and family last year? Lazy Susan’s butterscotch pumpkin pie ($45), topped with crunchy candied pepitas and pale green-tinged whipped cream flavored with pumpkin seed oil. The not-too-sweet filling balances nutty butterscotch with earthy pumpkin, while the crust boasts deep, buttery flavor. (They’ve got turkey pot pies on offer, too, for you savory pie lovers out there.) Order pies to bake at home via Tock.
We’ve already bubbled over with praise about Sweedeedee’s coconut cream pie made by pastry chef Mason Suda—a crumbly crust loaded with toasty butter, a lightly sweetened, silky coconut custard, and airy whipped cream—so we trust that her Thanksgiving offerings will equally impress. The offerings at Sweedeedee this year will be classic: pumpkin and salted honey. Order online here for pickup on November 24 or 25.
Remember the short-lived but much beloved Bakery at Bar King? Star baker Katherine Benvenuti is still baking up treats around Portland, including at Fills Donuts and at Tasty’s commissary kitchen in Southeast. This year, she’s got pumpkin pie with speculoos cookie crust, a Dutch apple pie made with Red Ruben apples, and bourbon-maple pecan pie, with prices ranging from $25-$30. Preorder online for pickup at the commissary kitchen or at Tasty in Lake Oswego.