The Wall Street Journal, Pie in the Sky
“Quality: Best Overall. Best Value. Almost a cross between a cobbler and a pie. Baking method clearly makes for a crisp crust and tender filling.”
Gourmet Magazine, America’s Top Ten Pies
“The Elegant Farmer bakes each of its apple pies in a brown paper bag. The result is fruit filling that is smooth and mellow, and crust that has the fine-flake crunch of a sugar cookie. At this sizable farmstand and market in Wisconsin’s countryside, you can take home an amazing pie creation still inside its bag, or buy a slice to eat at a table. In addition to apple, the gifted bakers produce berry and rhubarb pies and an over-the-top version of apple pie blanketed with caramel sauce.”
Food & Wine
Call it a line in the sand over the top of a pie: Wisconsin residents are divided between ice cream or local sharp cheddar as a suitable dairy topping for pie. This 65-acre farm offers both on top of an unusual sugar cookie–dough crust, invented after a baking accident. The domed crust caramelizes in a paper bag, keeping Idared apples crisp yet sweet and the crust brown, not doughy. Three generations of owners and countless contests later, this is the authoritative Wisconsin pie, with or without cheese.
“Just wanted to drop a note to say that your Apple Pie (baked in a bag) is the best I’ve ever had in my entire life! I have told so many people about this! I am hoping that you guys do not change a thing with this recipe… and the crust is soooo good! The whole thing is simply incredible! Thanks for making such a delicious pie!”
“We made your caramel apple pie for Thanksgiving here in Florida. I consider myself a pie expert having eaten, them and even made a few, my whole life. This was the best apple pie I’ve ever tasted (don’t tell my mother!). Thank you – and God’s blessings as we enter the season of advent.”
“We drove 300 miles out of the way during a cross country drive to get one of these pies. It was worth it.”
Traveling through the U.S.