Our favorite pies, fresh from the oven.
Owner Joyce Green says that the restaurant’s signature grasshopper pie (sans crème de menthe) has been called that ever since her father-in-law Ernie first opened the Southside institution in 1958 (she and husband Ronnie took over in 1989). The recipe is a closely guarded secret, known only to Ronnie, Joyce and Judy Hancock, who makes all the pies each Sunday. We can, however, reveal that the filling is a heady brown sugar-infused concoction of raisins, nuts and coconut. 434-572-3423
Mom’s Apple Pie Company
“I am an apostle for fresh fruit,” says Avis Renshaw, co-owner of Mom’s Apple Pie Company. She and husband Steven Cox also own and operate a farm on the banks of the Potomac that supplies most of the fruit in their pies. They even have the White House seal of approval: President Obama has purchased sweet potato pies for his staff, and the First Lady has popped into the Occoquan location (opened in 2004) for the cherry and apple varieties. MomsApplePieCo.com
Ole’ Time Fried Pies
Alvin and Karen Beachy’s fried pies are full of classic fillings like cherry, lemon, blackberry and a variety of creams and custard, but—as their name suggests—are completely enclosed in a sweet deep-fried pastry shell. The pies fit perfectly in one hand, making them a great way to enjoy dessert when you’ve misplaced your fork. 540-435-2077
The Pie Guy
Charlottesville native Justin Bagley went to Australia and fell in love twice: once with his wife, Claire, and once with the savory pies that are so popular down under. After honing his skills in a Sydney, Australia, shop, Bagley returned home as the Pie Guy. Now he serves his savory pies on Charlottesville’s downtown mall. Fillings include Thai green coconut curry and New England clam chowder (pictured above)—there is even a breakfast pie (bacon, egg and cheese). ThePieGuy.org