Magpies is passionately owned and operated by Maggie McDowell, a dedicated culinary artisan committed to utilizing fresh, locally sourced ingredients for her delicious pies. She tirelessly works to perfect her signature pie crust, which she describes as “all-butter, all-flaky, all-delicious,” emphasizing that this crust is the backbone of any exceptional pie.
Maggie, originally a transplant from New York City, fell in love with the breathtaking Catskill Mountains and the region’s abundant local produce, which she now incorporates into her baking. One of Magpies’ core principles is that “the season dictates the menu,” reflecting her commitment to seasonal and sustainable ingredients.
Maggie enjoys the creative process of developing new pie flavors each week, carefully selecting a handful of options inspired by the freshest ingredients available in the region. This ensures that each pie embodies the best of what each season has to offer.
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What’s Baking At Magpies:
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.
HOLIDAY PIES
Whether it’s Christmastime, the 4th of July, or Thanksgiving (the greatest pie holiday), special offerings abound to deck your family tables.
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