This gluten-free vendor offers several nine-inch pies, including pecan ($17), brownie-bottom pecan ($19), pumpkin ($15) and vegan pumpkin ($22). Place orders by phone, at the bakery or online. Pick up at the bakery, the Pike Central Farm Market (Saturday, 9 a.m.–2 p.m., 11806 Rockville Pike, Rockville) or the Bethesda Central Farm Market (Sunday, 9 a.m.-1 p.m., 7600 Arlington Blvd., Bethesda). Order by Nov. 14 for delivery at a weekend market.
27 W. Potomac St.,
Pastry chef Tiffany MacIsaac and her team are baking double-crust apple pie ($32), pumpkin pie with cinnamon whipped cream ($28), sweet potato pie topped with cranberry jam and ginger whipped cream ($28) and chocolate-bourbon pecan pie with chocolate whipped cream ($30). Pints of house-made ice cream, including cinnamon, pumpkin pie and ginger ($6.50 each), are available. Place orders by phone with three days’ notice, then pick up at a scheduled time at either bakery Nov. 19-21.
901 Slaters Lane, Alexandria. 703-600-2899; 818 N. Quincy St., Arlington. 703-650-9676.
Classics such as pecan pie, pumpkin pie and apple pie are available at this Reston favorite, as well an indulgent bourbon pumpkin cheesecake with a graham cracker crust (all $24.95). Place phone orders by Nov. 19 at 9 p.m., and pick up next door at Mon Ami Gabi no later than 10 p.m. on Nov. 21.
11950 Democracy Dr., Reston. 703-707-9442.www.community canteen.com.
The Connecticut-Copperthite Pie Baking Co.
The company that traces its history in Georgetown to 1886 makes all-natural 10-inch pies, including apple, blackberry, pumpkin, rhubarb, cherry and peach (all $29). Available through StarNut Gourmet. Place orders by phone by Nov. 18 and pick up during regular business hours (Monday-Wednesday 7:30 a.m.-7 p.m.).
1445 Laughlin Ave., McLean. 703-749-9090.
This modernist Italian eatery is making a pair of Pilgrim-worthy pies: sweet potato ($22) and pecan ($26). Pints of house-made caramel, vanilla and chocolate sauce ($9 each) are available. Place orders by phone and pick up at least 24 hours later at the restaurant during regular business hours (Monday-Friday 11:30 a.m.-11 p.m., Saturday 5:30-11 p.m.).
427 11th St. NW; 202-546-0088. www.elisirrestaurant.com.
Tiffany Coln doesn’t bake average pies. The former Toki Underground pastry chef is offering five-spice pumpkin with duck fat pecan praline ($35), apple cranberry with maple glaze ($30), sweet potato with candied pecans ($30) and sweet potato Bulliet bourbon Bundt cake ($40), as well as other specialty baked goods. Place orders by phone or by e-mailing email@example.com by Nov. 17. Free delivery within the Washington area. No pickups.