Indianapolis, INPie Shops

A SoBro pie shop on College Avenue known for creative spins on traditional pies. The sweet lineup changes monthly with the seasons, while the Sugar Creme Brulee and the apple crumble stay on all year in thick, flaky crusts made with European butter and lard from Gunthorp Farms. Savory take-and-bake pot pies come as classic chicken, Thai Chicken Curry and Green Chile Pork, and the pies also turn up at farmers markets. Order the Sugar Creme Brulee and a pot pie to bake at home.

A Danville cafe and bakery that sources produce and ingredients locally for its pies. Coconut cream and peanut butter sell all year, pumpkin crunch and pecan compete for attention in winter, strawberry rhubarb takes over in spring and lemon sour cream is a summer favorite. Owner Jinayla Bollman and her staff roll every crust by hand, crimp the edges and weave the lattices, then brush the tops with egg and a sprinkle of turbinado sugar. Order the coconut cream or the peanut butter.

A Zionsville pie shop where owner Kelly Maucere turns out scratch-made classics: Mom's Original, the Dutch apple with tart Granny Smiths that got the business rolling, plus Hoosier sugar cream and pumpkin. The more unusual pies, such as pineapple, red velvet, Confetti Birthday and My Elvis PB & Banana Cream, have their own followings among more than 40 recipes, with Pumpkin Praline in fall and Thin Mint Madness in Girl Scout cookie season. Slices also turn up on dessert menus at northside restaurants. Order Mom's Original and a slice of sugar cream.

The Allisonville Road bakery makes donuts, cookies, petit fours, custom cakes and butter flake rolls, and it bakes nine-inch apple and cherry pies every day, each branded with a T cut into the top crust. Key lime pies join the lineup in spring and summer, and pumpkin and pecan arrive in fall for the Thanksgiving table. Taylor's own hand-packed ice cream waits in the freezer case, so a pie can go home a la mode. Order the apple or the cherry with the T on top.

A Fortville pie company where Maria Johnson bakes traditional pies from recipes passed down through the women in her family, Grandma Hattie Leota and Grannie Suk among them, and sells them at her kitchen and at farmers markets. Summer brings rustic, buttery-crusted fruit pies such as Maria's Strawberry Rhubarb, lemon chess, blueberry, peach and Sherry's Cherry, and fall turns to spiced pumpkin, sweet potato, Winston's Bourbon Chocolate Pecan and salted caramel apple. Order the strawberry rhubarb in summer or the bourbon chocolate pecan in fall.