Cherry Pie

Bursting with sour cherries and full of flavor, our cherry pies are the perfect combination of both tart and sweet crowned with an old-fashion lattice, all butter crust. For busy weeknights, everyday entertaining, or a thoughtful gift, all of our pies are handcrafted and beautifully packaged to make every occasion an effortless celebration.  

Pies are 10 inches in diameter and serve 8 - 10 slices.

If you wish to purchase more than 12 pies at a once, we request you call our office at 404.263.0656 ext. 1 so that we can personally assist you with your order.

Cherries, sugar, flour, cornstarch, butter, salt

Product may contain:

Wheat, Milk

Sweet Fruit Pies

1. Thaw: Allow the pie to thaw completely.
2. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
3. Bake: Preheat your oven to 350°F. Bake the pie for 30 minutes or until it is warmed throughout.

Sweet Pies (No Fruit)

1. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
2. Defrost and Serve: Allow the pie to defrost on the counter. Serve at room temperature.

Savory Quiches & Tomato Pies

1. Thaw: Allow the pie to thaw completely.
2. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
3. Bake: Preheat your oven to 350°F. Bake the pie for 30 minutes or until it is warmed throughout.

Savory Pot Pies

1. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
2. Bake: Preheat your oven to 400°F. Bake the pie for 25 minutes. Reduce the oven temperature to 375°F and continue baking for 45 minutes to an hour, or until the pie is golden brown.
3. Rest: Allow the pie to rest for 10-15 minutes before serving.

Additional Tips for Perfect Pies

• Oven Accuracy: Ensure your oven is properly calibrated to maintain the correct temperature.
• Even Baking: For an even bake, place pies in the center of the oven.
• Cooling Racks: After baking, place pies on a cooling rack to prevent the crust from becoming soggy.
• Refrigeration: Store any leftover pie in the refrigerator and reheat as needed.

FAQs

Can I freeze my pies after baking? Yes, you can freeze your pies after baking. Wrap them tightly in plastic wrap and foil to prevent freezer burn. To reheat, thaw and follow the appropriate baking instructions.

How do I know when my pie is done? Your pie is done when it is heated throughout and the crust is golden brown. For savory pot pies, ensure the filling is bubbling.

What if my pie is still cold in the center? If your pie is still cold in the center after the recommended baking time, continue to bake it in 5-10 minute increments until it is warmed through.

Is there anything better than ice cream? We don’t think so! And a lot of you agree.

Did you know that Americans consume an average of 48 pints of ice cream a year? About 23 pounds per person. That’s a lot of ice cream!

Here in the south where summers get h-o-t HOT, there isn’t any feeling quite as good as scooping up a big bowl of cold, creamy ice cream to help us cool off. And, of course, it’s no surprise that the best ice cream is homemade. But who wants to go through the (literal) churn of making your own? 

We wanted all of the decadent flavor and pillowy soft texture of homemade ice cream without any of the hassle (or the sore muscles!) that came with churning it ourselves or shaking a plastic bag full of ice around. That’s why we created this 4 ingredient no-churn vanilla ice cream recipe. As simple as it is delicious, this ice cream requires nothing but a bowl and a mixer, and it’s the perfect treat for anytime. It also makes a fabulous topping for any of the fruit pies on our menu.

To top it all off? It’s an ideal base for endless creative options. Add flavorings or fruits, toppings or add-ons. You can even peruse our index for ideas! Bake cookies for homemade ice cream sandwiches, use it to build your perfect ice cream sundae, or enjoy it plain. Make it with your kids, or for date night. Whatever your preference, you can’t go wrong with this easy, fun recipe!

Instructions:

• Add heavy whipping cream to a mixing bowl and mix until stiff peaks begin to form
  • Chef’s tip – start your mixer slow, then crank up the power to medium, and keep a close eye on the texture. Mix for too long, and your heavy whipping cream will turn to butter. (Which, while delicious, isn’t exactly what we’re going for here!)
• While heavy cream is whipping, combine sweetened condensed milk, vanilla, and a pinch of salt into a separate bowl and stir to combine.
  • Chef’s tip – though the salt may seem counterintuitive for an ice cream recipe, it adds just the right balance to the richness of the cream and the sweetness of the condensed milk.
• Once the heavy cream has been whipped and stiff peaks have formed, fold it in with the milk, vanilla, and salt mixture until fully combined
  • Chef’s note – make sure to add ALL of that delicious whipped cream into your milk mixture!
• Once mixture is combined, pour it into a loaf pan and freeze for at least two hours
  • Chef’s note – no churn ice cream stays a bit softer than traditional ice cream, making it extremely scoopable!

Pies are packed with dry ice in insulated coolers. They arrive cool to the touch, not completely frozen.

Pies are ready to bake, cut and serve immediately, or store for a later time in the freezer.

If the recipient is not planning to serve immediately, pies should be placed in the freezer upon arrival. Pies freeze for up to a year.

For quick help, start with our FAQs email or call or chat