Pies are good in their own right, but there’s something about hand pies that are just so great. Maybe it’s because it somehow seems more acceptable to eat them at breakfast, or maybe it’s that the crust-to-filling ratio is a little higher on hand pies–and it’s all about the crust, right?
A sugar cone and toffee crust, fresh peaches and ice cream—you can't go wrong! Top with caramel for a delectable frozen treat.
Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.
This pie is sunny, too – full of juicy cherries and a surprising, rich ganache base. It’s great with or without the floral effect (you can bake it as a regular double crust pie, no problem)!
The best way to showcase our delicious fresh cherries! It's always crispy on the bottom, flaky on the top, and nothing but sweet-tart perfection inside.
Tart red currants fill the base of this simple, rustic pie. Similar in flavor to traditional cherry, red currant pie is a bit more sour, a bit more complex. We love currants paired with this flaky sourdough pie crust whose innate tartness complements their flavor.
Fast, never fail, delicious family “standard!” The crust is like shortbread. This is the recipe of Cape Cod-er, Barbara Soller, grandma of Champlain Orchard’s owner, Bill Suhr.