How to Order Holiday Pies from a Local Baker (Before the List Closes)

Local pie lists close early. When to order holiday pies from a neighborhood baker, what to ask before you pay, and how to store every kind until the big day.

By Amy LarsenNovember 7, 20264 min read

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How to Order Holiday Pies from a Local Baker (Before the List Closes)

Every year it happens to somebody. The Monday before Thanksgiving, you message the baker whose apple pie you have been thinking about since last November, and the answer comes back kindly: sorry, the pie list closed two weeks ago. If you want to order holiday pies from a local baker this year, the whole trick is timing, followed closely by asking the right questions.

Small bakers are not being difficult. Most of them are working from a single kitchen, often a home kitchen, and an oven only holds so many pies at once. In my own kitchen, four at a time is a good day. When the oven is full for a week, the list closes. Here is how to get on it.

In this post

When to order holiday pies
Where to find a local pie baker
What to ask before you pay
Pickup day
How to store your pies until dinner
Be the customer they remember

When to order holiday pies

Thanksgiving: two to three weeks ahead. With Thanksgiving on November 26 this year, that means placing your order in the first week of November, sooner if a baker has a following. Many small bakers post their holiday menu in October and close orders once they hit their limit, so follow the ones you like and watch for the announcement.

Christmas and holiday parties: order right after Thanksgiving. December is the busiest month of the year for a lot of home bakers, and the weekend before Christmas fills first.

Our November farmers market guide has the same advice, and it bears repeating: the vendors are taking those orders right now, and most of them are happy to be asked.

Where to find a local pie baker

Start at the farmers market while it is still open. Ask the bakers there whether they take holiday orders, and ask the other vendors whose pie they would buy. Vendors always know.

Then look beyond the market. A lot of the best pie bakers in any town do not have a storefront at all. They are cottage food makers selling from home, and our buyer’s guide to cottage food explains what that means and why it is no cause for worry. You can search for bakers near you on the Butter & Sage vendor map.

Good to knowMany state cottage food laws only allow foods that do not need refrigeration. Pumpkin, custard and cream pies often fall outside that line, so your home baker may offer apple and pecan but not pumpkin.

Rules vary a great deal by state. If you are curious what your local bakers are allowed to sell, our cottage food laws by state guide walks through it.

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What to ask before you pay

A pie order is a small contract between neighbors. A few minutes of questions now saves a lot of confusion at pickup.

What size is it, and how many does it serve? A deep-dish pie and a standard 9-inch pie are very different amounts of dessert.
What is in it? Ask about allergens, especially nuts. A home kitchen is not an allergen-free kitchen.
Which fat goes into the crust? All-butter, shortening and lard crusts all exist. It matters if anyone at your table is vegetarian.
When is it baked? Fresh the day before pickup, or baked ahead and frozen?
Does it need refrigeration? Know this before it rides home in a warm car.
Where and when is pickup? Get the exact window and address in writing.
What is the payment and cancellation policy? Many bakers ask for payment up front, and that is fair.
Is the pie plate disposable? Some bakers use real dishes and ask for them back.

Pickup day

Pick up during your window. A small baker is often juggling dozens of handoffs that day, and a late pickup can tie up their whole afternoon.

Bring something flat. A sheet pan, a sturdy box or a laundry basket lined with a towel keeps a pie level. Put it on the floor of the car or flat in the trunk, never on a sloped seat, and do not stack anything on top of it.

Watch outPumpkin, custard, cream and chiffon pies should not sit out of the fridge for more than two hours. Go straight home with them.

That two-hour limit comes from University of Illinois Extension, which also notes that store-bought pies can behave differently because some contain preservatives. A homemade pie does not, which is part of why it tastes better.

How to store your pies until dinner

Storage depends on the filling. University of Maine Extension breaks it down like this:

Fruit pies (apple, cherry, berry) made with sugar can sit loosely covered at room temperature for up to two days, then go in the fridge. They also freeze well for up to four months.

Pumpkin, pecan and other egg-based pies belong in the fridge, where they keep up to four days. They can be frozen too, best used within about two months.

Custard, cream and chiffon pies go straight into the fridge and stay there, for up to four days. They do not freeze well, so plan to eat them that week.

Always thaw a frozen pie in the refrigerator rather than on the counter. If you want a fruit pie warm for dinner, a few minutes in a low oven brings back the crisp crust.

Be the customer they remember

Pay on time, pick up on time, and if you loved it, tell them. A short review or a photo of the pie on your table means more to a one-person bakery than most people realize. It is also how you get a spot on the list next year, because the bakers who sell out tend to message their regulars first.

Your local pie baker might be closer than you think. Search the Butter & Sage farmers market map to see which bakers sell at the markets near you, then place your order this week, while the list is still open.