If we have to stomach one more cloyingly sweet, overhyped cupcake, we might just lose it.

Quell the frosted rage with a visit to High 5 Pie, Dani Cone’s recently opened bakery brimming with golden, flaky crusts of all shapes and sizes (including vegan and gluten-free varieties).

We’re torn between the deep-dish apple cinnamon pies, spinach and feta flipsides (portable turnovers), and miniature cherry almond Petit-5s — all made with Cone’s grandmother’s all-butter crust recipe.

Local pastry pros Jessie Oleson (CakeSpy) and Kate Lebo (Good Egg) weigh in on new flavors, the most interesting of which is savory Frito pie (beef-and-bean chili, cheddar, and crushed corn chips).

For those sticking to sweet, have your slice warmed up and topped with a la mode options like Molly Moon’s salted caramel or Blue Bird’s vanilla ice cream.

We’re melting already.

High 5 Pie, 1400 12th Avenue, at East Madison Street (206-695-2284 or high5pie.com).

Photo: Clare Barboza