Summer 2017 Pie List

Current Hours: Open Daily, 9am - 5:00pm. Weekends Until 5:30pm.

Tel.: 631-722-3931

Fax: 631-722-8421

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.

SUMMER 2017 Pie List
Apple $17.00
Apple Crisp $18.00
Blueberry $18.00
Blueberry Crisp $18.00
Cherry $18.00
Peach $18.00
Peach Cherry $18.00
Strawberry Rhubarb $18.00
Raspberry $19.00
Raspberry Peach $18.00
Raspberry Cherry $19.00
Raspberry Plum $18.00
Strawberry $18.00
Rhubarb $18.00
Apple Rhubarb $18.00
Blackberry $18.00
Blackberry Apple $18.00
Apricot $18.00
Boysenberry $19.00
Cherry Cream $24.00
Blueberry Cream $24.00
Raspberry Cream $24.00
Lemon Meringue (Thursday - Sunday) $24.00
Coconut Meringue (Thursday - Sunday) $24.00
Chocolate Cream (Thursday - Sunday) $24.00
Key Lime (Friday - Sunday) $24.00
Fresh Fruit Strawberry Cream $32.00
Fresh Fruit Blueberry Cream $32.00
Fresh Fruit Strawberry-Blueberry Combo Cream $32.00
Fresh Fruit Raspberry-Blueberry Combo Cream $34.00
Fresh Fruit Peach Cream $34.00
Fresh Fruit Peach-Blueberry Combo Cream $34.00
Fresh Fruit Peach-Raspberry Combo Cream $34.00

Directions For Freezing Fruit Pies
    We recommend the following directions for freezing fruit pies:
  1. Wrap pie in plastic wrap.
  2. Replace in box and freeze.
  3. To Reheat: Do not defrost pie or let thaw out ahead of time.
  4. Remove frozen pie from box and discard all plastic wrap.
  5. Bake in pre-heated 350-375 degrees for 40-50 minutes.
  • Pumpkin 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.