Pie Making, Filling, and Holidays

Pie making is an art. I learned how to make it when I was 12 and have had years to practice and perfect my  recipes. You are going to love our flaky crust and delicious fillings! Some Basic flavors available are:

Cherry, Peach, Apple, Blackberry, Strawberry, Rhubarb, Strawberry Rhubarb and Triple Berry

and a good old fashioned southern favorite Pecan Pie

“This pie is not to sweet, it was exquisite. The taste of the pie, the crust are just what a Pecan Pie should taste like without being overly sweet. It was the best I have ever had.” -Joe Smailes

Caramel Apple: A twist on the classic Apple. Caramel and Apple are just meant for each other.

Apple Pecan: Another fall classic with a crunchy pecan streusel top.



Pies range from $15 – $25 depending on availability of ingredient.s

Hand Pies start at $12 for 4 pies

All of the fruit fillings can be used in a hand pie.


A little bit of history

Just a bit of my history and the hows and whys I learned to make pie.  

The orchard

When my siblings and I were old enough to reach the branches in grandpas orchard we were put to work picking fruit. My grandparents lived in Brigham City, Utah and Grandpa had a green thumb! The orchard was filled with all kinds of fruit trees. Sweet Cherry, Sour Cherry, Pear, 2 types of Plum, Golden Delicious apples, 3 types of Peaches, Apricots and I am sure I forgot a few… We used to spend hours picking and bottling, freezing or making jam from the fruit. Mom and dads pantry had shelves lined with everything we spent the summer and fall bottling. I remember the day I used up my last bottle of sour cherries from grandpas orchard. Never thought I would miss the work we put in as kids. It was work. Not one of us kids really enjoyed the work I am sure we complained some. Now, I would not trade those memories or the hours spent working with my grandparents and the knowledge I gained from the work we did. Not just with my grandparents but also my parents.

The Crust and filling

My mom taught me how to make my first crusts and fillings. I hated using a fork to cut the shortening in to the flour so I begged mom to pick up a pastry blender. I am really proud of my crust. It meets all of my criteria: flaky, not to salty, not pasty, not to sweet. This last summer I made a Cherry Pie for a customer who responded with a text that said

“Well I am sure you get compliments on your baking and I just tried your Cherry Pie and I am here to say Your pies are as good or BETTER than SEX and I mean that in the nicest possible way! Well Done!”

B. Borregaard

This truly was my most interesting review.


Pie works for so many holidays!  March 14th is 3.14 Pi Day

Summer pies made with fresh fruit! Cherry pie on the 4th of July. Brides and Grooms are choosing it for the dessert tables instead of the traditional cake.

In my childhood cherry, pumpkin, and apple pie were treats! We all looked forward to them after Thanksgiving dinner and I still do! Later after starting my own family we lived in Oklahoma for a few years and his is where I collected my favorite recipe for Buttermilk and Pecan Pie.  A sweet friend shared them with me and it they are both a tradition on my Thanksgiving table. I am super picky about my pumpkin. The spices have to be just right, the pumpkin can not be anything but Libby’s and it has to be made in a glass pan. When it is ready to serve it must be covered with a giant scoop of homemade whipped cream!  Pie that is made by hand really is a work of love. I hope you enjoy mine as much as I love making them!

Happy Pie eating!

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