Our Pies


Cherry

Featuring Northern Michigan Montmorency Tart Cherries.

  • Old Mission Cherry
  • Grand Traverse Cherry Crumb
  • Cherry Peach Crumb
  • Long Lake Cherry Berry
  • Orchard Natural Cherry
  • Splenda Cherry
  • Cherry Apple Crumb
  • Cherry Rhubarb

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Apple

Made with Northern Michigan Spy Apples, the undisputed best!

  • Front Street Apple
  • Peninsula Apple Crumb
  • Gill’s Pier Apple Dumpling
  • Apple Dumpling with Caramel Topping
  • East Bay Natural Apple
  • Splenda Apple
  • ABC and ABC Crumb (Michigan apples, blueberries, and cherries)

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Blueberry

Berries from Northern Michigan – naturally sweet globes of goodness!

  • Suttons Bay Blueberry
  • Opera House Blueberry Peach
  • West Bay Blueberry Crumb
  • Splenda Blueberry

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Lemon Meringue

The classic that Grandma was famous for!

Peach

Savor this golden, rosy-blushed sweet and nutritious fruit in your pie!

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  • Farmer’s Market Peach
  • Glen Haven Peach Crumb
  • Union Street Peach Strawberry
  • Blackberry Peach Crumb

Berry

Only the freshest of berries to flavor your pie.

  • Lakeshore Berry*
  • Lakeshore Crumb Berry*
  • Firehouse Strawberry Rhubarb
  • Holiday Hill Rhubarb
  • Good Harbor Raspberry
  • Leelanau Raspberry Apple Crumb
  • Splenda Blueberry
  • Strawberry Rhubarb Crumb
  • Mt. Berry Crumb
  • Blackberry

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Cream Pies

  • Coconut
  • Banana
  • Chocolate
  • Peanut Butter
  • Mocha
  • Butterscotch

Key Lime

A taste of the tropics.

Awards

We’re proud that our pies have been recognized for their deliciousness!

  • Recognized in Country Living magazine as one of their top pies
  • Named one of the best online buys in Oprah Winfrey’s O Magazine
  • Featured on ABC’s Good Morning America!
  • Cherry Crumb Pie was first-ever “Signature Cherry Pie” of the National Cherry Festival
  • Featured on CNBC and The Food Network, the Cherry Crumb Pie was selected as “The Best of the Midwest” by Midwest Living Magazine
  • “I don’t think I’ve ever had as good a pie as Grand Traverse Pie Company’s Cherry Crumb Pie… It’s a religious experience.” — Mario Batali, The Food Network

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