Fall 2013 Pie List
Fall Hours: Open Daily, 9am - 5:00pm. Weekends, Until 5:30pm.
All of our pies, bread, muffins, cookies, cakes, jam, and jelly are made right here on our farm from scratch.
There are no pre-prepared ingredients or fillings bought for use.
Most of the fresh fruit used in our bakery is grown right here on our farm.
Fall 2013 Pie ListPumpkin pie: Defrost at room temperature and warm before serving.
Meringue pies and cream pies may be kept refrigerated for several days, but should not be frozen.
Apple Crisp $17.00
Blueberry Crisp $17.00
Peach Cherry $17.00
Strawberry Rhubarb $17.00
Raspberry Peach $17.00
Raspberry Cherry $17.00
Raspberry Plum $17.00
Apple Rhubarb $17.00
Blackberry Apple $17.00
Cranberry Pear $17.00
Cherry Cream $22.00
Blueberry Cream $22.00
Raspberry Cream $22.00
Lemon Meringue (Friday - Sunday) $22.00
Coconut Meringue (Friday - Sunday) $22.00
Key Lime (Friday - Sunday) $22.00
Chocolate Cream (Friday - Sunday) $22.00
Directions For Freezing Fruit Pies
We recommend the following directions for freezing fruit pies:
- Wrap pie in plastic wrap.
- Replace in box and freeze.
- To Reheat: Do not defrost pie or let thaw out ahead of time.
- Remove frozen pie from box and discard all plastic wrap.
- Bake in pre-heated 350-375 degrees for 40-50 minutes.