Gustavo Ponce

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In a charming, exposed-brick apartment off of the Wilson L train, one is likely to find Caná Stewart baking away in her Bushwick kitchen where she is licensed to run Pied—her business that provides a modern twist to conventional baking.

“Rustic, free-form pies” is how the Detroit native describes her trademark dessert. Not only do the fanned-fruit galettes look Food Network-ready, but Stewart strives to revolutionize the way people feel about pie.

While most round pies are hard to slice and hold, Stewart creates 7-inch by 4-inch rectangular-shaped offerings topped with a light spread of seasonal fruit compote. This way, you can pick up your pie without utensils and also have a truly genius pie-to-crust ratio. “It’s a friendly shape to share, kind of like a pizza,” she explains.