Fall & Winter Pies

Flaky pie crust filled with a chocolate coconut brownie filling, topped with dark chocolate ganache and toasted coconut.

A combination of Bartlett and Bosc pears, Montmorency cherries, and a cardamom crumb make this fall pie a fan favorite!

(One week notice needed)

Granny Smith and MacIntosh apples, thinly sliced and spiced with cinnamon, ginger, nutmeg, and a hint of cloves. Comfort food defined!

Wisconsin cranberries are featured two ways: I cook them down into a compote, then add more berries, sugar, and spice. I cover it all with a buttery, brown sugar crumble.

This tart cherry pie is made with Morello and Montmorency cherries. Saucy and sour, with a hit of lemon zest and a hint of almond extract to make the cherries sing.

The taste of fall! A rich, maple “chess” pie, smooth and rich, with a crunchy hit of sea salt.

Thin apple slices are layered with a nutmeg and cinnamon caramel, topped with a cinnamon oat crumble, and finished with a swirl of home-made salted caramel.

A lattice crust covers a tart layer of home-made cranberry sauce covered by thin slices of sweet apples, flavored with cinnamon and orange.

This tart cherry pie is perfectly complimented by a crumbly streusel topping with a hint of salt and cardamom, and a sweet vanilla icing.