Craving: Pie

It's best known for cheesecake (if you couldn't tell by the name), but the cafe at the Eli's headquarters serves other desserts, including, recently, a terrific apple almond galette. A flaky crust sprinkled with streusel and sliced almonds surrounds the cinnamon-spiced fruit in the rustic pie. (If you'd prefer classic pie, go the weekdays before Thanksgiving for once-a-year whole pumpkin, pecan and double-crusted apple.) $3.75. 6701 W. Forest Preserve Drive, 773-205-3800, www.elicheesecake.com. — Louisa Chu

With Green City Market having moved to its winter digs at Peggy Notebaert Museum (2430 N. Cannon Drive), Verzenay Patisserie has set up shop on the second floor. The Chicago-based French bakery and GCM vendor offers beautifully crafted sweet and savory pastries, relying on local and organic ingredients. They're hard to resist. Sure, you're just shopping the farmers market for apples and spinach, but how about a little tart? This individually sized pastry ($5) rewards with earthy mushrooms, crisp sunflower sprouts and sweet-tart apple chunks, all in a flaky, nicely browned crust. Verzenay sells at the market on Saturday mornings, plus at select groceries and cafes. And, yes, they are taking Thanksgiving orders (pecan, pumpkin and chocolate hazelnut tarts, apple pie, cakes and more), at  www.verzenaypatisserie.com. -- Joe Gray For more bakeries offering Thanksgiving pie orders, go here.

Pear raspberry balsamic pie, First Slice's seasonal offering right now, is a 1 1/2-inch-thick slice of deeply colored, solid fruit between sheaves of buttery crust. It looks dense but tastes surprisingly light, thanks to the tart one-two punch of raspberries and vinegar. The thinly sliced pears have seemingly melted together, creating a glacierlike filling that moves as one cohesive piece — straight into one's gaping maw. Available at each of First Slice's locations (Ravenswood, Ravenswood Manor and Andersonville). $3.50 slice; $6 mini pie; $25 whole pie. www.firstslice.org. — Joseph Hernandez

Let's say you're traveling this Thanksgiving (you and a million others). You want to contribute to the meal, but how? Here's a thought: Tastes of Chicago, the online service that ships iconic Chicago foods (Lou Malnati's pizza, Eli's Cheesecake, Vienna Beef hot dogs and much more), offers this 32-ounce frozen pie from Long Grove Confectionary Co. It arrives packed in dry ice and can be cooked frozen or thawed; follow the instructions to the letter (don't forget the cookie sheet underneath to catch leakage), and you'll be fine. What we got wasn't magazine-cover pretty, but the pie itself, with its juicy apples, toasty brown crust and loads of caramelized sugar, was delicious. Not a cheap proposition by any means, but the price includes standard shipping. And right now, the company will throw in two Malnati's pizzas (usually $62) for an extra $20. $59.99, www.tastesofchicago.com – Phil Vettel

Chef Ethan Pikas and baker Tony Bezsylko, co-owners and best friends, make incredible farmers-market-inspired food and drink, including what I believe is a destination quiche. One touch of a spoon sends trembling shivers through the savory egg custard. The filling changes with the seasons; currently, Pikas and Bezsylko infuse eggs, cream and milk with sunchoke, sunchoke flowers and paprika before baking it all in a laminated, layered crust, made from butter they churn then culture themselves. When warmed to order, a tissue-thin skin forms, adding yet another otherworldly texture. $9. Cellar Door Provisions, 3025 W. Diversey Ave., 773-661-9544, www.cellardoorprovisions.com.  — Louisa Chu

For 102 years and counting, this Bohemian bakery has been a western suburbs favorite for such treats as kolacky, Hungarian strudel and Easter-time houska bread. But Vesecky's has a fine line of fruit and cream pies as well. The apple and pumpkin are probably the ones to order this time of year, but we couldn't resist one last grasp at summer by ordering the peach, packed with the sticky, preserved fruit. For less than a third of what a pie costs at some glossier bakeries, this is a steal. $8.50 (whole pie). 6634 Cermak Road, Berwyn, 708-788-4144. — Phil Vettel

On a quiet residential block of West Town, the easy-to-miss Nini's Deli slings no-fuss Cuban food from its lively, colorful corner. While sandwiches like El Cubanito and daily specials draw in neighbors at all times of day, don't miss the humble empanadas. The fried half-moon pastries are shattered-glass crisp, housing inside either tender shredded chicken and cheese, or spinach and cheese — perfect for breakfast on the go, or as a side. $3 each. 543 N. Noble St., 312-243-9822, www.ninisdeli.com. — Joseph Hernandez

Imani Muhammad makes a wonderful bean pie, an iconic food of the black Muslim community and known across Chicago's South Side for a flavor reminiscent of sweet potato pie. The filling (navy beans, eggs, milk, butter, sugar and spices) has a texture that echoes Asian sweet bean desserts, and she gilds one variation with cream cheese frosting. Muhammad has no bakery, and her busy season is winding down for the year, but if you're lucky, you'll find at least one of her bean pies, available in large and small sizes, at a local market. I found this 5-inch cream-cheese-frosted pie at the Whole Foods in the South Loop. $7. Various locations, 773-716-7007, www.imanisoriginal.com. — Louisa Chu

A "sack pie" is just what it sounds like: A pie baked in a sack, really a paper bag; dessert en pie-pillote, if you will. Sack pie is a specialty at Bennison's, an Evanston bakery that's just two years shy of its 80th birthday. Proudly served in the bag in which it was cooked, the Bennison's sack pie is filled with juicy apple slices and a generous accent of cinnamon, lurking under a crust that looks like cracked pavement and has a mouthfeel halfway between a classic pie crust and a crunchy crumble. There's nothing out there quite like it. $12. 1000 Davis St., Evanston, 847-328-9434, www.bennisonsbakery.com. — Phil Vettel

A western-suburban fixture since 1953, Kirschbaum's began as a bakery and deli but soon learned where its strength lay. Among many other desserts, find ever-reliable fruit pies, such as this 8-inch cherry pie with crumble topping (9-inch and traditional crust also available). I'm partial to the just-tart-enough cherry, but you'll be happy with any fruit filling you choose here. $6.29. 825 Burlington Ave., Western Springs, 708-246-2894, www.kirschbaumsbakery.com. — Phil Vettel

Including Hoosier Mama on this list was a foregone conclusion. But which pie to choose? That's where it gets interesting. I say the choice changes with the seasons. When brightly colored berries pop up in spring or summer, no one makes a better blueberry or raspberry pie. But as we head into winter, I gravitate toward the chocolate chess. It's richly decadent, as all good chocolate pies should be, but also not overly sugary. Basically, it's not so ridiculous that you can't finish the whole slice. That the crust always stays flakey and crisp is a given. Hoosier Mama never lets us down. $5. 1618 1/2 W. Chicago Ave., 312-243-4846; 749 Chicago Ave., Evanston, 847-868-8863, www.hoosiermamapie.com. — Nick Kindelsperger

You may be surprised to find chicken pies in the bakery case at Saint Anna in Chinatown Square mall (on the Lao Sze Chuan end, nearly hidden under a set of stairs). They're a Hong Kong staple but still fairly rare in Chicago. Saint Anna has sold them since the shop opened in 1993, and the years of experience show. A tiny tin holds chicken and vegetables ensconced in a crumbly double crust, the top layer cut into a cross-hatch pattern, a signature of this style of pie. The savory treats are served at room temperature unless you catch a batch coming out of the oven. $1.25; cash only. 2158 S. Archer Ave., 312-225-3168. — Louisa Chu

"Just honey and eggs" is how chef/partner CJ Jacobson describes the honey pie dessert at Ema, which features Mediterranean-inspired food as seen from Jacobson's southern-California perspective. Sprinkled with lightly toasted sesame seeds and placed alongside unsweetened whipped cream, the pie is helped along by a cluster of grilled grapes perched on the firm eggy filling; grilling gives the fruit a slightly raisin-like texture, and concentrates the sweetness just a bit. $9 slice. 74 W. Illinois St., 312-527-5586, www.emachicago.com. — Phil Vettel

I doubt any restaurant in Chicago lavishes the humble sweet potato with such care and attention as this shop in Beverly. You can lunch on roasted sweet potatoes blanketed in cheese and meat, or dig into a bowl of sweet potato soup. Whatever you choose, you'll want to end every meal with a slice of flawless sweet potato pie. Accented with warm baking spices, each bite is creamy and complex. $3. 1844 W. 95th St., 773-779-9105, www.jimmyjammpies.com. — Nick Kindelsperger

When I see French silk pie on a menu, I get ready for something luxuriously smooth and delicate. That's true of the filling of this small pie, a "personal" portion that's easily enough for two people. But Little Goat Diner throws a curve by topping the dessert with chocolate crumbles that add crunch (and even more rich chocolate flavor) to each bite. What are they? My waiter compared them to homemade Rice Krispies, which is about right. This is a borderline goofy dish, executed seriously — which sums up the spirit of Little Goat in a nutshell. $8. 820 W. Randolph St., 312-888-3455, www.littlegoatchicago.com. — Nick Kindelsperger

OK, so this Rogers Park neighborhood coffee shop doesn't make its own crusts for the quiches it sells, but the fillings are from scratch. Works for me. In the bacon and Swiss cheese quiche, the custard is creamy and studded with smoky bits of bacon. The spinach and feta quiche, pictured, is bright, clean and tangily refreshing. $4. 1501 W. Morse Ave., 773-338-0256. — Bill Daley

Chef and owner Louie Alexakis' roots run deep — not only to Greece, but his family owned what may have been the first Greek cafe in Chicago in the early 1900s. So it may be surprising that he takes spanakopita, Greek spinach pie, a touch modern. His spanakopitakia are literally little spinach pies: flaky filo filled with spinach, feta, herbs and spices. The finger food is meant as meze (snacks served with aperitifs); not surprisingly, Avli keeps an excellent list of small, historic distilleries. $7. 566 Chestnut St., Winnetka, 847-446-9300, www.avli.us. — Louisa Chu

Frangipane, the pastry cream bolstered with ground almonds, is the base for the fruit tart ($3) at this Uptown artisan baker. The fruit itself changes. Here, blackberries -- sweet and a bit tart, plump and juicy -- complement the nutty filling well. For Thanksgiving (and Christmas), Baker & Nosh will offer pumpkin pie for the first time. The 9-inch pies ($20) must be ordered by Nov. 22 for pickup Nov. 23. (And Dec. 21 for pickup Dec. 22). 1303 W. Wilson Ave., 773-989-7393, www.bakerandnosh.com. (Baker & Nosh is moving two blocks east; plus a second location will open in Edgewater, 5600 N. Ridge Ave.; both are expected in two months.) -- Joe Gray

Visit this cafe inside Local Foods for chef Abra Berens' pasties, savory hand pies that are a specialty of her home state, Michigan. The meal-sized pies are market-inspired, so fillings change constantly — usually there's one vegetarian option and a second with meat. They're always encased in a hand-crimped cream cheese and butter crust. Recently, a hearty mushroom kale stuffing was laced with yogurt, creme fraiche and pickled ramps, all delicately flavored by cinnamon, turmeric, paprika and white wine. $9. 1427 W. Willow St., 312-432-6575. — Louisa Chu

Chef Abraham Conlon likes to say he and co-owner Adrienne Lo opened the bakery adjacent to their Macanese-inspired restaurant, Fat Rice, just so he could perfect his pastel de nata. The Portuguese egg tart may seem simple and ubiquitous if you know its descendent, the Chinese egg tart. But one bite of this may have you asking what counterfeit tarts you've been eating all your life. Crisp, petaled pastry cradles ethereal custard to create what is quite possibly the edible definition of perfection. $3. 2951 W. Diversey Ave., 773-661-9544, www.eatfatrice.com. — Louisa Chu

Spinning J, on the corner of California Avenue and Augusta Boulevard in Humboldt Park, is a cute-and-cozy throwback to an old-school soda fountain, complete with some mean pies. One recent slice — served on a cheery vintage plate — is the cranberry chess pie, available until Christmas. The lemon cornmeal shortbread crust is a mouthful, figuratively and literally, brightly disintegrating in your mouth like a star going out in the sky, all freshness and zest. The filling upgrades that sweet Southern classic, chess pie, with a lemony buttermilk custard and land mines of cranberries bursting with tartness. Oh, what a treat. $5 slice, $28 whole. 1000 N. California Ave., 872-829-2793, www.spinningj.com. — Joseph Hernandez

The pecan pie at this welcoming South Side shop doesn't skimp on the part that counts. Each "slice" (really, a small stand-alone rectangular pie) comes studded with a generous spread of huge, whole pecans. But what is hidden underneath is just as important. A generous layer of dark runny caramel adds the right amount of sweetness to each bite. In a very unscientific study, I'd say that the portion feeds at least two people, making the $6 price a real bargain. 2234 E. 71st St., 773-363-9330, givemesomesugah.com — Nick Kindelsperger

Chef Debra Sharpe may be best known for her colorful sky-high cake slices at The Goddess and Grocer shops and now at three Goddess and The Baker locations, but follow the rainbow layers to find a trio of seasonal mini pies. Apple crisp, pumpkin spice and chocolate pecan are served plated with golden crusts gilded by whipped cream at bake shop locations on Wabash under the L tracks and on the new stretch of Navy Pier, but I prefer Wacker Drive at LaSalle Street with a view of the river. $7.50 each. Multiple locations, www.goddessandthebaker.com. — Louisa Chu

The pumpkin pie at this Lincoln Park bakery tastes remarkably like pumpkin, which I know sounds obvious. But consider how many pumpkin pies you've tried that bore no trace of flavor whatsoever from the seasonal squash beyond looking orange. Each small pie arrives crowned with a torched top of brown sugar meringue. Whip cream has nothing on this. Of course, the crust is absolutely textbook, flaky and buttery in each forkful. The only downside? All past and future pumpkin pies now have to compete with this flawless version. $6. 1220 W. Webster Ave., 773-883-1313, www.floriole.com — Nick Kindelsperger

When it comes to savory pies, none do it better than Art and Chelsea Jackson of Pleasant House Pub in Pilsen. The couple's royal pies are probably the best (only?) reason to venture out in the coming cold. The stout, high-edged pucks of buttery, flaky pastry are as comforting as any dish you can think of: rich and filling, they are stuffed with anything from traditional steak and ale to mushroom and kale, a favorite. Suspended in a cheesy, sleep-inducing wine and Parmesan cream sauce, the filling is earthy and, well, pleasant. Make the experience truly royal with a coronation of mashed potatoes and gravy. $8.50-$9.50; $2.50 for potatoes and gravy topper. Pleasant House Pub, 2119 S. Halsted St., 773-523-7437, www.pleasanthousepub.com — Joseph Hernandez

I tried a lot of terrible shepherd's pie in Chicago while searching for a good one. Most versions were greasy and underseasoned. Fortunately, Chief O'Neill's does the meat-and-potato pie right. The sculpted layer of mashed potatoes is dreamily creamy and not overly buttery. Technically, shepherd's pies should be made with lamb, but the veal and beef combo here is richly tender and haunted with woodsy herbs like rosemary. The portion is large enough to feed two, especially if you fill up on the free (and excellent) Guinness soda bread. $15. 3471 N. Elston Ave., 773-583-3066, www.chiefoneillspub.com. — Nick Kindelsperger

Coconut cream at the holidays? Shed that inner Pilgrim with this lovely pie, which is bedecked with two-tiered swirls of whipped cream and sprinkled with flaked coconut. The filling is more like vanilla pudding (my eternal favorite) liberally spiked with more flaked coconut. The pale crust is good if a touch salty. This 8-inch pie is produced by the Denver-based Legendary Baking company. It's a fun thing to find at Pete's 2526 W. Cermak Road store in Little Village. $6.49. Various locations. www.petesfresh.com  This is just one of 20 pies we tasted for a roundup of supermarket pies for Thanksgiving. See them all here.  -- Bill Daley

Pastry chef Molly Svec worked at Blackbird, Hoosier Mama and Bouchon in New York before striking out and opening a bakery with her sister, Meg. They launched Spilt Milk Pastry about a year ago by taking email orders and selling desserts at local markets; on Nov. 1, they opened a brick-and-mortar location in Oak Park. Walk in, and you'll have five pies to consider, including maple pecan, a stellar Key lime and even a savory chicken pot pie. And then there is the lattice-topped heritage apple, filled with three juicy varieties of Nichols Farm apples accented with Vietnamese cinnamon and baked in small batches to preserve the crust's heavenly flakiness. This is a work of art. $30 whole; $6 slice. 103 S. Oak Park Ave., Oak Park, 708-613-4403, www.spiltmilkpastry.com. — Phil Vettel

Marshall Field's may be Macy's, the chicken pot pie has changed (to Mrs. Hering's original 1890 recipe, they say) and Frango mints are no longer made on the 13th floor, but the Walnut Room endures. With the Great Tree now lit for the season, it's a good time to visit and order an iconic dessert, the Frango mint chocolate ice cream pie. Let your slice sit to soften slightly, then spoon through the delicately minted ice cream, break through the crunchy graham cracker crust, and swipe some espresso-spiked sauce. $6.95. Macy's, 111 N. State St, 312-781-3139, www.macysrestaurants.com/walnut-room. — Louisa Chu

Right across the street from the legendary Lem's Bar-B-Q sits Brown Sugar Bakery, a cheery shop with an array of sweets. The tall cakes are tempting, but don't look past the rather slim and square sweet potato pie slices. The first flavor that hits isn't sugar or spices, but straight-up sweet potato. This sounds obvious, but too often versions of this pie are sickly sweet and not much else. Instead, each bite has a complex roasted sweetness that tempts you back for more. $3.50. 328 E. 75th St., 773-224-6262, www.brownsugarbakerychicago.com. — Nick Kindelsperger

That staple of childhood breakfasts, toaster tarts, ain't got nothin' on Baker Miller's hand pies. Available at the Lincoln Square and Ravenswood Manor locations, the rustic-looking savory (pork and apple) or sweet (spiced plum) pies are intensely flaky. In the spiced plum version, the pastry disintegrates into buttery shards around a filling that's just sweet enough, with comforting cinnamon notes. Worlds better than that fake strawberry taste that haunted your mornings as a kid. $4. 4610 N. Western Ave., 773-654-3610; 4642 N. Francisco Ave., 872-806-2901, www.bakermillerchicago.com. — Joseph Hernandez

Chicken pot pie is a humble, homey thing. It's all warm hugs on cool days. Nothing's aggressive or peculiar; everything's familiar and welcoming. Unless you go to Bang Bang Pie. Sure, you could order a regular chicken pot pie, but why do that when you can get a Buffalo-style version? Each pie is topped with a generous covering of salty, funky blue cheese and then drenched in Buffalo-style hot sauce. This is seriously unsubtle food. It's like your grandma's kitchen was bumrushed by a tailgate party. $11. 2051 N. California Ave., 773-276-8888, www.bangbangpie.com. — Nick Kindelsperger