My grandmother taught me how to bake pie before I learned how to ride a bike. I baked my way into doctors offices as a pharmaceutical sales rep. I hung up that apron after falling in love with rehabilitating horses and teaching children horseback riding. I purchased a horse farm and moved from the suburbs near NYC to Hudson Valley NY. The apron didn’t accumulate much dust; I entered grandmother Noble’s apple pie into our small town’s Apple festival pie baking competition, taking home a prize.
The financial crisis of 2008 hit our horse business. A distressed conversation over pie at the dinner table lead me and my children to the side of the road with 15 apple pies, a picnic table, and some painted signs we made saying “Turn Back For Pie.” We sold out of pies in the first hour. I hopped in the car with the kids and went to the local orchard to pick as much fruit as we could, found a neighbor who just started making her own butter, brought it all back, and baked into the evening. An influx of pie customers slowing down traffic lead us to getting kicked off the road in front of our farm. That didn't stop us or our customers, who smelled their way right to the doorstep of our house. With a phone book of pie "regulars” we managed to bake and deliver over 250 pies that Thanksgiving. We took the leap of faith and moved our picnic table into an empty store and purchased one oven with our Thanksgiving profits.
We follow grandmothers baking techniques for each pie and philosophy's to create new flavors. The best, simple ingredients wrapped in our dough with love and care from start to finish. We work hard to locally source ingredients and support local businesses, baking seasonal pies.