Our menu changes weekly and is updated in our email called "The Pie Loop." Here are some standard favorites & signature pies we love.
Apple Cranberry [pecan] Crumble
We love this pie. Upon eating it for the first time, many have exclaimed "I could eat this pie every day for breakfast for the rest of my life. Generally offered in the fall, seasonal apples mixed up with tart cranberries, a hint of apple pie spices and a "healthy" dose of butter, oats and sugar (and if you're not allergic, pecans) make this pie our #1 best seller.
Blueberries are beautiful and abundant, and we think they are delightful straight up (or if we are feelin' frisky, we'll pair them with another favorite fruit). Our take on this classic is simple, delightful, and so good you'll wish the calendar would stop and just let us pause here for a good long while.
Hoosier Mama Sweet Cream
What? You've never heard of it? No worries, most of us northern-types haven't heard of such a thing up this far, but let me tell you, this might become your new favorite. Kind of like creme brûlée, but better because pie crust (duh). And it's sweet, like yo' mama made ya.
Grandma Lu's Angel Pie
Oh my, this pie. It is the one and only pie recipe handed down in Rachel's family. This pie was a family favorite and the dessert Lu was known for far and wide. Light, bright, and gluten-free. Baked meringue crust, a layer of whipped cream, a layer of lemon, and finished with more whip. Like lemon meringue turned upside down. Heaven sent.
You know this pie: tart and tangy, graham cracker crust, with fresh whipped cream. Classic. Fresh. So limey! Like a new summer polo shirt for your tastebuds.
Our take on the classic. The goo-to-nut ratio on this is spot on. So many nuts, just enough goo. Not the sugar-bomb you remember, but we think it will be the pecan pie you'll never forget.
about that crust
no extra charge ever
Flour, sugar, salt. Butter, lard, love. We are known for our crust and source ingredients thoughtfully. We make each crust batch one at a time. Yes, it takes longer. Yes, it's worth it.
All butter crust
It is the first crust we made, before we discovered lard. It is amazing, and rich and always available for an additional few bucks.
Vegan and GF
Yes, we can do both, but we'll charge you for it. We know you need pie, who are we to keep you from it? We cannot guarantee cross contamination, but we do make every effort to try not to intentionally screw it up.
This that meringue crust that we make on Grandma Lu's Angel Pie. It is amazing and if we can come up with a way to make your pie using this crust, we will. Still in the experimental phase, so ask!