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Our Pie Crust:

All of our Thanksgiving pies are made with unbleached pastry flour, butter, cream cheese, water and salt.  Our single crust pies (apple, pumpkin, pecan, and sweet potato) are rolled out in graham cracker crumbs, which give a wonderful crunch to the crust and prevent sogginess.  Our double crust pies, (marionberry and vegetarian mincemeat) bake up to golden brown with a crispy slightly sugary top.  All of our pies are 9" and serve 6 - 8 people.


Our Pies:


Pumpkin Pie

A custardy mixture of pumpkin, milk, heavy cream and the perfect combination of spices.  Indulge with some fresh whipped cream!   

Dutch Apple Pie

Hand sliced organic Granny Smiths and Golden Delicious apples from Washington State are mixed together to make this wonderful pie.  Lightly spiced with cinnamon, nutmeg and fresh lemon juice, the juicy apples are topped with a streusel made with lots of butter and brown sugar.  

Pecan Pie

For people who think they don't like pecan pie.  For those whose past versions included too few pecans, too much teeth-jangling sugar and just not enough flavor.  Our take on the classic pecan pie includes brown sugar, a touch of corn syrup, eggs, butter to smooth things out, and just enough salt to balance everything.  Try it!  Its rich, so cut small portions after a big meal.     

Marionberry Pie

Marionberries are from Marion, Oregon and are a hybrid of varieties of true blackberries and red raspberries.  They have a really deep winey flavor, and we complement that flavor by adding relatively little sugar.  This is the least sweet option of all our pies.  It has a double crust, with a slightly sugary top.  A year round favorite at Destination. 

Mincemeat Pie

Not your Grandmother's mincemeat and certainly like nothing out of jar, we've taken this Old World classic and updated it to our own modern tastes.   Instead of a scrappy meat bone, we cook lots of dried and fresh apples, raisins, currants and spices in apple juice until dark and tasty and vegetarian.  Then we finish it off with a healthy dose of brandy and fresh lemon juice.  After mellowing for a few days to let the flavors meld, it becomes the filling for a double crust pie that is a growing favorite year after year.