Looking for a little slice of heaven called pie? We bake the best! Our Pate Brisee is made with real butter, unbleached and unbromated flour, and is amazingly flaky with a hint of sweet. From apple to pumpkin, we've got you covered in the pie department. If you're looking for one that's not listed, just let me know, because more than likely I make it, but there's too many to list and I've just a few of the basics covered here.
Some of our pies are made two ways and the choice is yours - fresh baked by us or fresh made and frozen for you to take and bake when the mood for a delicious pie strikes.
As with all of our baked goods, we have an order cut-off time of 10:00 p.m. on Sunday nights. Your order will be ready for pick-up on Thursday evenings of the same week between 5:00 and 8:00 p.m., unless other arrangements are made ahead of time. If you place your order after 10:00 p.m. on Sunday, it will be ready for pick-up the following Thursday. However, please feel free to call and see if we might be able to squeeze your order in, depending on our bake schedule and the prep time needed for your items. Around various holidays things may change to accommodate dinners and events. We will publicize any changes on this website, and also through the social media websites Facebook and Instagram.
Fudge - Oh fudge! ...and we mean that in a delicious way! This is not a cream pie, but a delicious chocolate pie that's been a family favorite for years. Topped with whipped cream, ice cream, or plain, it's a fussy one to to bake, but oh so worth it!
Mincemeat - A traditional dried fruit mincemeat pie made with homemade citrus peel, light and dark raisins, currents, and spice. If you would like the addition of hard sauce, which we make with brandy, to top your mincemeat pie with, we're happy to do that, too. If you would like hard sauce, which is an additional $6.00, please note that in the "Additional Instructions" area and we'll settle up for it when you pick your pie up.
Pumpkin - Two varieties to choose from: a traditional pie, which is your bottom crust with a pumpkin filling, or one like my mom would make us when we were little called Pie-In-The Sky. I think she got that from Good Housekeeping in the 60's or 70's. It's a two layer pumpkin, the bottom being a sweet cream cheese filling and the top your traditional pumpkin filling. Trust me, it's a delicious!
Triple Berry - A perfect blend of blackberries, blueberries, and raspberries between a traditional top and bottom pie crust. We will bake this pie fresh for you or make it fresh and immediately freeze it as a take-and-bake. Please note in the "Additional Instructions" area whether you would like this fresh baked or as a take-and-bake. If you don't, we'll go ahead and bake it for you.