The Offerings of the Moment
Black & Blue
Feeling a little beat down by this past winter? Friends, don’t you worry. This is the pie that will put a smile on your face and help kick you back into gear. Blackberries and blueberries all bubbly and baked into our signature flakey crust. Come on, heal those bruises. Get this pie.
Cherry pie is one of our owners favorites, so you know it has to live up to high standards. We think ours does. Tart cherries (and a few others thrown in for good measure) make this pie the bomb dot com.
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.
Classic lemoney goodness. Swiss meringue (the kind that tastes like marshmallows not sweet air). You'll love it.
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.
Mannie's Chocolate Pie
Manette (Mannie for short) is my sister and this pie reminds me of something she would crave. It's like a brownie, but also like fudge; smooth, like a ganache maybe? Dang it, how do we describe this amazingness? It is chocolatey and simple and heart meltingly good. Garnished with dollops of whip. We love her and this pie.
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.
Rhubarb, Strawberry-rhubarb, Blue-barb
Yep, you know spring has sprung when these pies hit the offerings of the moment. Tart. No really, we tend to cut way back on the added sugar to let the fruits do what fruits do. And that crust, dang.
Pies in waiting, almost ready for release
Blueberries are on the verge of being beautiful and abundant, and we can hardly wait. 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.
We are going to play with our angel (meringue) crust for a light GF offering all summer long. Watch the loop to see what we come up with.
Double Crust Triple Berry
Three of the best looking kinds of berries we can get our hands on, tossed lightly together then piled high and snuggled in between two delicious pie crusts. Heck, depending on what we find, we might just throw in four kinds of berries, because the more the berrier (bah dum dum tschhhhhh).