Did you know that most of Tippin’s pie recipes come from decades old recipes and processes?It’s true. Every step we take when making our famous pies has been perfected to a point that some would call extreme – and that’s how we like it! To give you an inside look at our kitchen and process, here are some tidbits to get your taste buds going. The Dough First off, it should be known that our dough is like a VIP guest in our bakery. We treat it like a rockstar, letting it rest overnight and making sure it is 100% perfect. It is after all, the tasty foundation we create upon. Plus it contains no trans fats, and that makes our customers happy! The Filling It’s really more like “the magic.” Our ingredients come from some of the best orchards and farms in the country. Here are just a few:
Cherries: For our Cherry Pies we use only Montmorency cherries. Montmorency tart cherries or sour cherries are bright red when harvested, and they retain that color in our pies.
Apples: Our Apples typically come from Michigan, and the varieties we use come from trees that produce best after experiencing a cold/dormant period.
Pecans: Our Pecan Pies are only made with San Saba Pecans from San Saba, Texas. For over 40 years, they have been growing, shelling, cleaning, and selling pecans. San Saba Pecans not only fits with Tippin’s because of the quality, but also because of the family mindset. The pecans also happen to be size-grade “Mammoth” – because everything’s bigger in Texas!
Blueberries: At Tippin’s, we only bake with wild blueberries. Wild blueberries are not planted, but spread through roots and shoots system that creates more bushes. Also, with wild blueberries you get more per pound (more per pound means more in a pie). And as a bonus, wild blueberries are sweeter than the rest!Like Snowflakes Each pie that is handmade here at Tippin’s is made with a slightly different finish – our bakers’ own touches. That’s why we say that no two pies are alike – just like snowflakes! Have you treated yourself or someone special to a Tippin’s pie lately?