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If you’ve never made a pie from scratch, this just might give you the inspiration to give it a try… Here’s a behind-the-scenes video of our cherry pie being made start to finish! We serve cherry pie every Wednesday with “Lunch on the Hill.” Special thanks to our bakeshop crew for all they do everyday and for letting us film their magic at work! (Complete recipe below!)
CAPON’S CHERRY PIE RECIPE:
Two-Crust Pie:
2 c flour
1 tsp salt
2/3 c lard
1/4 c ice water
Filling:
3-4 c drained fresh or frozen cherries
1 T cornstarch
1/2 c sugar, less for pre-sweetened cherries
Sift flour and salt together. Add lard to flour mixture. Mix with fork and hands until crumbly – the size of peas. Add ice water; stir just enough to mix. (Too much working results in a tough pastry.) Divide dough into two parts, reserving a little more dough for the bottom half. Roll each crust 1/8 inch thick. Fit bottom crust into pie pan. Fill pie shell with fruit. Pour sugar over cherries. Form remaining crust dough into the upper crust, placing on top of pie. Trim excess dough from edge. Crimp and make vent holes. Bake at 375 degrees for 1 hour. Enjoy!
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