Mom's Large Apple Pie

Betty Carr makes her double-crust apples pies fresh, by hand, using high-quality, locally-grown apples. You can sit enjoy a slice of pie in the shop or buy a whole pie to go.

Mom's Fresh Baked Apple Pies

The Gravenstein Apple originated in Germany and arrived in the United States in the 1700's. It doesn't grow well in warm, dry areas, but it has flourished in parts of California, including the Sonoma Valley, and in Annapolis Valley in Nova Scotia. It's thought to be one of the best early apples for pie makers, ripening in late August. The Gravenstein has a creamy, tart-sweet flesh, and the skin typically has a greenish yellow background with broad red stripes.

  • Gravenstein Apples from August to November.
  • Granny Smith Apples from November to July.

Mom's "made by hand" Pies.

NO TRANS FAT

Our traditional, flaky, doublecrust fruit pies are made daily from an old recipe, just like "Mom" used to make. All of our fruit pies are dairy free.

Mom's Traditional Double Crust Pies

  • Apple
  • Apricot
  • Blackberry
  • Cherry
  • Peach
  • Raspberry
  • Rhubarb
  • Wild Blueberry
  • Pumpkin
  • Pecan
  • Strawberry/Rhubarb
  • Mix-Berry

Wonderful Cream and Meringue Pies

  • Chocolate Cream
  • Banana Cream
  • Coconut Cream
  • Lemon Meringue

Available Natural Sugar Pies*

  • Apple (Daily)
  • Blackberry (Daily)

(24 Hour Notice)

  • Raspberry
  • Wild Blueberry
  • Rhubarb
  • Peach
  • Strawberry/Rhubarb
  • Mix-Berry

* We add "Apple Juice Concentrate" to sweeten the sugar free pies.

Gravenstein Apples