Fall 2016 Pie List
Current 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 2016 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 $18.00
Blueberry Crisp $18.00
Peach Cherry $18.00
Strawberry Rhubarb $18.00
Raspberry Peach $18.00
Raspberry Cherry $18.00
Raspberry Plum $18.00
Apple Rhubarb $18.00
Blackberry Apple $18.00
Cherry Cream $23.00
Blueberry Cream $23.00
Raspberry Cream $23.00
Lemon Meringue (Thursday - Sunday) $23.00
Coconut Meringue (Thursday - Sunday) $23.00
Chocolate Cream (Thursday - Sunday) $23.00
Key Lime (Friday - Sunday) $23.00
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.