Our fruit pies are made with care and without preservatives. We use fresh and fresh frozen fruits from Maine and New England. All fruit pies are available in 6, 9 or 10 inch varieties in both baked or frozen for you to take home and bake at your leisure.
Buttery graham cracker pie crust is filled with rich creamy cheesecake then topped with Wild Maine Blueberries and finished with our crumb topping.
Buttery graham cracker pie crust filled with rich creamy cheesecake is topped with fresh New England apples and finished with our crumb topping.
Buttery graham cracker pie crust filled with rich creamy cheesecake.
Chocolate cookie pie crust filled with rich creamy cheesecake swirled with chocolate fudge.
Buttery graham cracker pie crust filled with rich creamy cheesecake swirled with strawberry filling.
Buttery graham cracker pie crust filled with rich creamy cheesecake swirled with raspberry filling and white chocolate chips.
Chocolate cookie pie crust is filled with peanut butter cheesecake mixed with mini chocolate chips then topped with chocolate fudge and peanut butter cups.
Chocolate cookie pie crust is filled with rich creamy cheesecake that is combined with Oreo cookie crumbles.
Available December-January.
Chocolate cookie pie crust is filled with a rich creamy cheesecake and swirled with raspberry filling. Available in February.
Buttery graham cracker pie crust is filled with Maine maple syrup cheesecake.
Available in March.
Buttery graham cracker pie crust is filled with Maine maple syrup cheesecake and tart red cranberries. Available in March.
Buttery graham cracker pie crust is filled with Maine maple syrup cheesecake and topped with our crumb topping. Available in March.
Buttery graham cracker pie crust is filled with orange flavored cheesecake and tart red cranberries. Available April - June
Buttery graham cracker pie crust is filled with rich creamy cheesecake and swirled with lemon and raspberry filling.
Available May-August.
Buttery graham cracker pie crust is filled with pumpkin cheesecake mixed with mini chocolate chips then topped with whipped topping. Available September- November.
We are starting to ship pies in the Northeast. If you are interested please contact info@valleyvieworchardpies.com or call 207-739-1016
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Baking instructions for double crust pies. Remove frozen pie from plastic packaging, place frozen pie onto lined cookie sheet. Brush with milk, sprinkle with sugar, bake 375 for 55 minutes or until golden brown.
Crisp pies:: remove from plastic packaging place frozen pie onto cookie sheet, fluff topping bake 375 for 55 minutes.
Frozen pumpkin bake at 375 for an hour or until filling is set.