Pies à la road

James Carrier
At New Mexico's Pie-O-Neer Cafe lattice-topped raspberry-rhubarb, cream cheese-filled fresh peach, and sugar-sprinkled apple-lemon pies wait for lucky diners.
Western cafes offer wedges well worth a special trip and recipes to make at home

Some people travel in search of enlightenment. Others seek cultural enrichment. The wisest set their sights on a great piece of pie.

On the highways and backroads of the West, there are pie stops worth a special trip, places where culinary kings and queens reign over empires of flaky crusts and luscious fillings.

Their kingdoms are modest: eateries strategically positioned near summer travel destinations. But their subjects are loyal, and their treasures mighty.

For those of us consigned to our own realms this summer, six of these expert bakers offer peerless pies to make at home. This is enlightenment and enrichment enough.

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