Price: $8  These mini-pies come in Apple, Blueberry, Raspberry, Cherry, Peach, and Strawberry Rhubarb flavors.  With just a quick 30-40 minute bake, they are perfect for a small treat at the end of a long day or as a gift for a friend!

Price: $10  This mini pie has the same homemade chicken pot pie filling as my full size version, but sized for a single serving and a quicker bake.  Don’t worry though, it still weighs in at over half of a pound so it is fit for a small meal 🙂

Price: $10  This mini pie has the same smoked pulled pork and cheese filling as my full size version, but sized for a single serving and a quicker bake. Don’t worry though, it still weighs in at over half of a pound so it is fit for a small meal 🙂

Price: $10  This mini pie has the same beef & potato filling as my full size version, but sized for a single serving and a quicker bake.  Don’t worry though, it still weighs in at over half of a pound so it is fit for a small meal 🙂

Price: $36  If someone asks whether you want Pumpkin Pie or Cheesecake and your answer is “yes,” then this is the pie for you! With a layer of cheesecake hiding underneath a traditional pumpkin pie filling, this is the perfect Thanksgiving dessert.

Price: $36  What Thanksgiving dinner would be complete without a traditional pecan pie at the dessert table?  Some pecan pies are cloyingly sweet and the pecans are overpowered by the sweetness, but not this pie where the pecans take center stage!

Price: $36​  You’ve never had a pecan pie like this before!  Throw away your preconceived notions of what a pecan pie should be and embrace this chocolate masterpiece.  While rather plain on the outside, the inside holds a chocolate-pecan filling enhanced with vanilla and bourbon whiskey that is quite rich  Some people like to cut these pieces small or serve with plain vanilla ice cream to balance the richness of the pie.

Price: $36  For this pie, I simmer chicken in heavy cream, water, and dry vermouth along with peas, carrots, onions, celery, thyme, rosemary, sea salt, and ground black pepper for full depth of flavor. No store bought chicken broth or bouillon in this pie! All wrapped in my flaky pie crust and baked fresh in your oven at home.

Price: $36  This comes as a full size pie or a mini pie, just like the Chicken Pot Pie does, but it is a bit less messy to eat and the mini pie can be easily held in your hand like you would a pasty. Ground beef, Yukon gold potatoes, carrots, onions, and celery are combined and flavored with garlic, a dash of soy sauce, fresh thyme, sea salt, and freshly ground black peppercorns.  Perfect as-is, or with a dash of your favorite hot sauce!

Price: $36  To make a batch of these pies we dry rub 90 lbs of pork shoulder with salt and fresh ground pepper overnight, load in the smoker for 4 hours, then wrap in foil for a few more hours to retain the juices we add back in later. Then we shred the pork and toss with cheddar, Swiss, and a homemade BBQ style sauce made with tomato puree, onion, molasses, brown sugar, vinegar, and spices.

Price: $36  I use Granny Smith apples for their tart, complex flavor that combines with fresh ground nutmeg, allspice, cinnamon, vanilla, and rum to create an apple pie that has won over several friends who claim to have never liked apple pie before trying this one!

You can order this pie with either a Double Crust or with a Crumble topping (topped with a generous amount of oat crumble/streusel instead of pie crust).  Fruit pies keep great at room temperature or in the fridge for up to a week after you bake them, so there’s no rush to eat it all at once.

Price: $36​  Another classic fruit pie recipe, this pie uses almost two pounds of wild blueberries with just a hint of cinnamon added in.

You can order this pie with either a Double Crust or with a Crumble topping (topped with a generous amount of oat crumble/streusel instead of pie crust).  Fruit pies keep great at room temperature or in the fridge for up to a week after you bake them, so there’s no rush to eat it all at once.

Price: $36  ​This is the pie I remember most from making pies with my grandma on the farm as a child — cherry pie! Like most fruit pies, it’s a very simple recipe. You don’t need much else when you have over 1.5 pounds of sour cherries in every pie, just a hint of cinnamon and almond extract to go with the sugar and thickener.

You can order this pie with either a Double Crust or with a Crumble topping (topped with a generous amount of oat crumble/streusel instead of pie crust).  Fruit pies keep great at room temperature or in the fridge for up to a week after you bake them, so there’s no rush to eat it all at once.

Price: $36  ​With just a touch of rum, freshly grated nutmeg and cinnamon, this pie will definitely hit the spot for you peach lovers out there.

You can order this pie with either a Double Crust or with a Crumble topping (topped with a generous amount of oat crumble/streusel instead of pie crust).  Fruit pies keep great at room temperature or in the fridge for up to a week after you bake them, so there’s no rush to eat it all at once.