The five-pound pie
Blueberry
Hammonton blueberries, cooked down and packed into a pre-baked crust so several pounds of fruit stay glossy, not soggy. Crumb topping baked separately, then finished on top.
Whole pies · baked here
The pie list.
Selection follows the fruit. A five-pound blueberry is almost always in the case. Ricottas, apples, and holiday pies rotate. We don't publish prices here because the fruit does the talking — call for today's board.
The five-pound pie
House original
Very Berry
Evelyn's mix her mother first forbade: apples with peaches, raspberries, blueberries, blackberries, and strawberries. Baked in batches of twenty-four with more than sixty pounds of fruit.
Apple Crumb
The pie people drive from soccer tournaments to buy. Tart apples under a thick, buttery streusel — the one reviewers call absolutely amazing.
Apple Double Crust
Classic double crust, farm apples, nothing clever. The pie Jessie taught the barn to make.
Apple Cranberry
Apples and cranberries, tart meeting sweet, with a crumb or double crust depending on the day.
Apple Blueberry
Two South Jersey orchards in one tin. A favorite for Easter orders.
Apple Cherry
Apples and cherries, baked until the juices run dark and the crust goes bronze.
Peach
Peak-summer peaches, lattice top, bubbling amber filling. When the fruit is ready, we bake it.
Duxeberry
A house berry pie baked in an 8-inch tin — a smaller take-home when a five-pounder is more than the table needs.
As seen on Today
Pumpkin Ricotta
The pie Al Roker came down Route 206 to film. Lighter than a cream-cheese cheesecake, scented with pumpkin, still the Thanksgiving call that fills the barn.
Best seller
Blueberry Ricotta
Evelyn's lighter fruit cheesecake: farm blueberries folded through ricotta instead of cream cheese. The pie the barn is asked for most.
Peach Ricotta
Summer peaches over a ricotta filling. Available when the fruit says so.
Pineapple Ricotta
Bright pineapple against a creamy ricotta base — a barn original that surprises first-timers.
Coconut Ricotta
The pie Easter customers carry out beside the apple-blueberry crumb. Luscious, not heavy.
Pumpkin
A straight pumpkin pie for the traditionalist at the table.
Sweet Potato
Silky sweet potato, baked in the same barn that does the Thanksgiving ricottas.
Pecan
Glossy pecan top, gooey amber filling. A holiday counter staple.
Pecan Orange Cranberry
Pecan pie with orange and cranberry — the holiday tin that is not like the others.
Savory
Tomato Pie
Deeper, cheesier, and crustier than the South Philly kind, finished with house pesto. Dinner for the whole family, or a slice at the counter.
Sciachiatta
Sicilian meat pie — a nod to the grandfather who bought this farm in the 1920s.
Chicken Pot Pie
House-made, baked daily. The lunch that keeps regulars in the pastel dining room.
Broccoli Cheddar Quiche
A cafe favorite from the breakfast case, baked in the same ovens as the fruit pies.