With pie this good, you'd think it was Thanksgiving. Lucky for us, pastry chef John Hinman bakes holiday-worthy temptations all year long — and he does so not at a bakery, but at a brewpub. The selection changes daily, but with options ranging from Key lime to chocolate cream, you're sure to find something tempting, even after all that fried chicken and beer. Pecan pie is studded with nuts so that the filling is more than the sweetened brown goop that's often passed off as the real thing. And cherry is in a class by itself, with two kinds of cherries and a crust loaded with European-style butter. In addition to these pies, some of which are sold in six-inch minis and others by the slice, Hinman also bakes knockout whoopie pies in several flavors.