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CHOOSE YOUR FLAVOR(S)-
Sour Cherry Pie- This pie is close to my heart!! I was determined to make a cherry pie from scratch that I would LOVE- no gloppy canned pie filling here!! This Award-Winning pie starts with organic WA grown tart Montmorency cherries, granulated sugar, cornstarch, lemon juice and a hint of almond. We finish it with a classic lattice top so that it’s beautiful ruby-ness can shine through. When you want to say, “that’s a damn good pie”, this is it!!
Salted Caramel Apple Pie- We use only Washington grown organic apples, piled high with a light touch of brown sugar and cinnamon finished with our delicious streusel topping and drizzled with salted caramel. The apples are baked to a buttery fork tender perfection!
Whiskey Pecan Pie- This is not the typical sickeningly sweet pecan pie! Loaded with pecans we use brown sugar and molasses as the sweeteners (no karo syrup here!), whole eggs, butter, vanilla and a generous splash of bourbon whiskey. So good!
Traditional Pumpkin Pie- Made with good ole Libby’s pumpkin, our house blended pumpkin spice, brown sugar, whole eggs, heavy cream and evaporated milk.
Classic Apple Pie- Double crust classic diner style apple pie. Loaded with WA grown organic apples combined with just enough sugar and cinnamon only to enhance the apple flavor.
Mixed Berry Pie- When you still wish it was summer, you get this end of summer mixed berry pie. We combine granulated sugar (just enough to still taste the berries!), cornstarch and lemon juice, then it’s topped with our streusel topping and voila, summer in every bite!
***Beter Batter Gluten Free Flour Blend ingredients- White Rice Flour, Tapioca Starch, Potato Starch, Brown Rice Flour, Xanthan Gum, Potato Flour, Pectin* (sucrose, pectin, citric acid. *From Lemons