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1622 South St.
Philadelphia, PA


Mon: Closed
Tues – Thurs: 11 – 9
Fri & Sat: 11 – 11 
Sun: 11 – 9


Read about Magpie
in the news

Enjoy a slice of fall

By Magpie | Oct 6, 2014

Our pumpkin pie is made with sweet spices, maple syrup and cream; served with whipped cream and candied orange praline.


September Pie of the Month

By Magpie

Café Mocha Pie has a semi-sweet chocolate bottom that's topped with a creamy coffee mousse. 

Happy Birthday Magpie!

By Magpie | Sep 1, 2014

Thank you to all of our pie loving supporters over the past two years and looking forward to many more years of making people happy with pie.

America's Best Pies

By Magpie | Jun 20, 2014 | News | Press

Magpie is featured as one of the Best Pie in America in Travel + Leisure Magazines June issue.

Nutter Butter Pie

By Magpie | Jun 6, 2014

June's Pie of the Month - Creamy Peanut Butter Mousse topped with Peanut Butter Oatmeal Cookie Crumbles. 


May Pie of the Month

By Magpie

Thoroughbred Pie. Toasted Walnuts, Bourbon, Butter, and Bittersweet's a Winner!

Best Desserts in the US

By Magpie | Apr 24, 2014 | News | Press

Two key differences distinguish Philadelphia’s Magpie Artisan Pies interpretation from the prototypical Amish Country pastry: Not only is it “wet bottom” style, with a gooey bottom and cakey top layer, but it also features a trio of uncommon spices (cinnamon, ginger and black pepper) in its filling.

Mother's Day Pie Making Class

By Magpie | Apr 21, 2014

Learn how to make a Latticed Topped Strawberry Rhubarb Pie. As your pies bake, enjoy a slice of savory quiche, a spring mix salad, fresh fruit and then finish with a slice of sweet pie. Complimentary mimosas, coffees and teas. Reserve your spots today!

14 Farmer's Market Secrets From Top Philly Chefs

By Magpie | Apr 21, 2014 | News | Press

By Danya Henninger

April 21, 2014

Holly Riccardi of Magpie Artisan Pie Boutique

The Vegetable: Rhubarb

Featured In: Raspberry rhubarb pie ($6 slice/$38 whole)

Chef’s Tip: Vegetables can be used for dessert too! When using rhubarb, Riccardi warns to make sure you remove the leaves, because they contain poisonous toxins. For the pie filling, she chopped washed and dried stalks into half-inch pieces - “don’t peel the fibrous skin, because it holds a lot of color and flavor” - and then tosses with raspberries, sugar, lemon juice and vanilla bean.

1622 South St.; 267-519-2904

Make Way for Magpie

By Magpie | Apr 8, 2014 | News | Press

As featured in Penn Appétit, Spring 2014.