Nothing quite complements a balmy summer day like a warm slice of pie filled with the season’s best fruits. With local farms providing a wealth of juicy fruits, there will be no shortage of fresh pies this summer. For an extra indulgence, top it off with a heaping scoop of vanilla ice cream to keep you cool through your dessert.
The Grace Café
1065 E. Sunset Drive
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Hours: Monday to Friday 6 a.m.-6 p.m., Saturday 7 a.m.-5 p.m., closed Sunday.For pies made from scratch by hand, tuck in at The Grace Café. Baker Pam O’Neal says the apple and the marionberry pies are two favorites by the slice. During summer, the café utilizes fresh fruits such as raspberries for pies. For something a little richer, the cream pies are a popular choice, whether its banana, chocolate or coconut. Customers should order a day ahead if they’d like a whole pie. Pies cost about $3 for a slice or $14 for a whole pie.
Dutch Mothers Family Restaurant
405 Front St., Lynden
Hours: Monday to Wednesday 6 a.m-5 p.m., Thursday to Saturday 6 a.m.-8 p.m., closed SundayHead to Lynden’s Dutch Mothers for a slice of some of the best pie in the county. Hostess Robyn Lovelady says a popular pie is the bumbleberry — a mix of raspberry, blackberry and blueberry. For a slice of something decadent, take a taste of the chocolate caramel or the caramel apple. Seasonal classics such as strawberry, raspberry and apple pies. For a little treat, try some scones, cookies or cinnamon rolls. Call ahead to order whole pies for $14.95. A slice is about $3.95.
McPhail Berry Farm
8318 Bob Hall Road, Lynden
Hours: Monday-Saturday 9 a.m.-6 p.m., Sunday noon-6 p.m.Berries straight from the fields to the pie shell make McPhail’s pies as fresh as they come. The selection changes depending on the season, but some of the most popular pies are the raspberry, bumbleberry and tayberry, which is a cross between a raspberry and a blackberry. The farm also sells tarts for $1.25, fruit smoothies and scones, says employee Stacey Dejong. The cost for a whole pie is $14, with slices for $3.75.