Pie the slow way: all-butter crust, honest filling.

Montmorency cherries under a hand-cut lattice, kept tart on purpose. The pie on our sign, and the first one to sell out.

Firm apples, wildflower honey, and flaky salt in a full double crust, vented by hand and brushed with cream.

Toasted pecans set in a brown-butter custard — deeper and less sweet than the diner version.

An old Southern chess pie made with Meyer lemons — silky, sunny, and just shy of sharp.

Summer blackberries under an oat-and-brown-sugar crumble, while the season lasts.

Dark chocolate pudding in a blind-baked shell, finished with softly whipped cream and shaved chocolate.