answers to FAQs

Thanksgiving 2017 answers:

Thanksgiving orders are open now through “sell out” or Sunday, November 19th at 7:00p cst; whichever happens first.

Q: Your Thanksgiving pies are sold out; can I buy a pie now and serve for Thanksgiving later?

A: All pies other than our cream pies and cheesecakes freeze well. We recommend removing them the day before serving and letting them thaw at room temperature. Prior to serving, refresh in the oven for approximately 30 minutes at 350 degrees F.

Pre-order pick ups are available daily after 11:00am.

We will be closed Thanksgiving Day

No delivery will be available the week of Thanksgiving & we will only be able to produce a limited menu which will vary daily. Feel free to call or text to check on availability (501) 613-7950 & to reserve pies off of the shelf. Emails will be checked & returned once daily each morning, but at this time we are not able to accept email orders.

Pie Shelf Life At Home

Your pies are always made fresh without preservatives. Once you get your pie home, here is a list of our recommended storing suggestions

  • Fruit Pies
    • 1 day stored at room temperature
    • 2 days stored in the refrigerator
    • If you’re not planning to serve your pie for several days, we recommend freezing your whole pie wrapped tightly in plastic wrap for up to a week
      • Thaw overnight
      • Freshen in the oven for 30 minutes at 350 degrees
    • Cream Pies
      • 1-2 days stored in the refrigerator
      • We do not recommend freezing cream pies
    • Chocolate Fudge Brownie & Pecan Pies
      • 3+ days stored at room temperature
    • Cheesecakes
      • 3 days stored in the refrigerator

Take & Bake Directions

Fruit Pie

  1. Keep your pie frozen until ready to bake.
  2. Place cookie sheet wrapped in foil on the bottom rack of your oven (optional to help brown the bottom of your pot pie and to catch any overflows)
  3. Pre-heat oven to 375 degrees F.
  4. Bake your pie for thirty minutes at 375 degrees F.
  5. Lower your oven temperature to 350 degrees F and bake for an additional thirty to forty minutes.
    1. until desired browning occurs AND the internal temperature of your pie reaches 192 degrees F…to halt browning, cover loosely with aluminum foil

Chicken Pot Pie

  1. Keep your pot pie frozen until ready to bake.
  2. Place cookie sheet wrapped in foil on the bottom rack of your oven (optional to help brown the bottom of your pot pie and to catch any overflows)
  3. Pre-heat oven to 375 degrees F.
  4. Bake your pot pie for 30 minutes at 375 degrees F.
  5. Lower your oven temperature to 350 degrees F and bake for an additional hour.
    1. until desired browning occurs AND the internal temperature of your pot-pie reaches 160 degrees F…to halt browning, cover loosely with aluminum foil

Pecan or Chocolate Fudge

  1. Keep your pie frozen until ready to bake.
  2. Place cookie sheet wrapped in foil on the bottom rack of your oven (optional to help brown the bottom of your pot pie and to catch any overflows)
  3. Pre-heat oven to 375 degrees F.
  4. Bake your pie for thirty minutes at 375 degrees F.
  5. Lower your oven temperature to 350 degrees F and bake for an additional thirty to forty minutes.
    1. until desired browning occurs AND the internal temperature of your pie reaches 192 degrees F…to halt browning, cover loosely with aluminum foil

Pie Crust

keep the pie crust frozen to maintain the shape while baking*

For a fully baked pie crust (cream pies)

Dock the pie crust on the bottom and sides

Line your shaped pie crust with aluminum foil covering the edges

fill with pie weights or dry beans

Bake at 375 for 30 minutes

Remove the aluminum foil & pie weights

Dock the crust again

Continue to fully bake your crust at 350 for another 10-15 minutes until golden brown

For a partially baked pie crust (custard pies or quiches)

Line your shaped pie crust with aluminum foil covering the edges

fill with pie weights or dry beans

Bake at 375 for 30 minutes

Remove the aluminum foil & pie weights

Fill your pie crust and bake according to your recipe

Q: do you have wifi?

A: yes

Q: do you have outside seating?

A: not at this time

Q: do you have breakfast options?

A: Yes, daily we bake cinnamon rolls, banana muffins, sausage & cheddar muffins, sausage rolls, and breakfast egg sandwiches.

Q: do you have lunch options?

A: yes, we currently serve three sandwich choices; chicken salad, french dip, or meatball subs

Q: do you cater?

A: yes, please give us a phone call to discuss sweet & savory choices for catering.

Q: Can I order a pie that is not currently in production?

A: Not at this time, but if your order is over $200 we would be happy to discuss catering options and customization.

Q: Can I order a specialty cake?

A: At this time, we aren’t baking cakes. Please check back with us in 2018, as it is on our wish-list

Q: What type of coffee is served?

A: We brew Leiva’s coffee and Onyx espresso, both of which are roasted in Arkansas

Q: What are your hours?

A: We are open daily 7a-7p

Q: Are you open Sunday?

A: Yes

 

Online ordering has been disabled until after the holiday and pre-orders are closed. Please call or text us at 501-613-7950 to check on daily inventory; we are currently sold out of all take and bake items, cherry pie, and pumpkin cheesecake. We will be closed Thanksgiving Day. Thank you. Dismiss