Availability of each flavor depends a bit on the growing season and the size of last year's freezer stash. Thanks for your understanding.
Apple and Apricot Galette
A rustic rectangle of pastry spread with apricot preserves, thinly-sliced local apples, browned butter and nutmeg sugar.
Buttermilk and Burnt Sugar Pie
An variation on the theme of creme brulee. Buttermilk custard baked in a shallow shortcrust pastry, sprinkled with sugar and put under the broiler until the top becomes crisp and just begins to burn.
Lemon Basil Tart
Italian pastry filled with lemon cream, topped with fresh seasonal berries and a wreath of candied basil.
Pear, Red Wine, and Rosemary Pie
Red wine and rosemary sugar coaxed with time and heat into a caramel sauce for the pears, between all-butter pie crusts.
$40 for a dozen
Apple Cheddar Hand Pies
Rough puff pastry crimped around Granny Smith apples, Wustner Bros honey, and sharp Lifeline cheddar cheese, dusted with apple peel sugar.
Huckleberry Thyme Pie
Heaps of huckleberries baked in an all-butter pie crust with lemon and thyme, topped with latticed pastry and garnished with thyme sugar.
Banana Cream Pie
My dad's favorite. All-butter pie crust filled with sliced bananas, sour cream pastry cream, topped with toasted meringue and freshly grated nutmeg.
Blueberry Corn Pie
Cornmeal pastry beneath blueberries and a fresh corn crumble top, served with corn husk whipped cream.
Walnut Whiskey Pie
Working class bourbon pecan. Roasted walnuts baked in a salted caramel custard, served with whiskey creme fraiche.