here at magpies, the season dictates the menu.

RHUBARB IN JUNE, BERRIES AND STONEFRUIT AT THE HEIGHT OF SUMMER, APPLES IN AUTUMN. THE MENU ROTATES WEEK TO WEEK AND TYPICALLY FEATURES TWO PIE VARIETIES—ONE TO SHOWCASE WHAT’S RIPE AND JUICY IN THE CATSKILLS, THE OTHER TO PAY TRIBUTE TO CLASSIC PIES OF THE GOOEY (I.E. CITRUS-Y, CHOCLATE-Y, CUSTARD-Y) VARIETY. SUBSCRIBE TO MY NEWSLETTER TO GET THE WEEKLY MENU SERVED UP FRESH TO YOUR INBOX >>>

Harvest Time

Thanks to the hard work of local farmers and producers, the Catskills is teeming with beautiful fruit. Sometimes I even get to harvest it myself—nothing more bountiful than an armful of rhubarb in the sunshine of a late May afternoon.
Prep

Pitting vats of sour cherries in late June or de-stemming thousands of strawberries in July is a big job—sometimes I even rope my friends and family in to help!
The Crust

All-butter, all-flaky, all-delicious. It’s the backbone of any good pie, and we take great pride in the art of crust-making.
Into the ovens they go.....

No matter what kind of pie you’re in the mood for, we’ve got it>>>
Fruit Pies

Bursting with ripeness, these pies show off seasonal ingredients at their peak. Ginger-y Rhubarb Crumble in late May, Strawberry-Rhubarb in June, Blueberry-Lemon and Hot Honey Peach in August, Caramel-Apple in Fall, and Pear-Cranberry in winter…..
*Gooey* Pies

Custards, creams, and ganaches galore! Meyer Lemon with Local Honey & Lavender, Tipsy Key Lime, Caramel-and Coconut Custard, Mexican Chocolate, Diner-Style Peanut Butter, and Derby Pie are a few favorites that I feature throughout the year.
Pot Pies

Savory dinner pies are a favorite to cozy up with in the colder months—Chef Antonio Mora and I love to make Chicken Pot Pie most of all, but offer other varieties for special occasions.
Holiday Pies

Whether it’s Christmastime, 4th of July, or Thanksgiving (the greatest pie holiday), special offerings abound to deck your family tables.