McFarland Pies and Fruit Market


Vickie McFarland Pies and McFarland Fruit Stand Hartford Michigan Delicious Traditions
By JANE AMMESON Herald-Palladium June 2007 She makes delicious pies One of the first things Vicki McFarland learned when she got married 27 years ago was how to make great pie crusts from her mother-in-law. “Pie crusts really make the difference in how pies taste,” said McFarland who used to make pies for family and friends until the demand became so constant that she started baking and selling them to Board of Trade, a restaurant in Hartford, and also at McFarland Fruit Market at the Hartford exit off I-94. “I have a fully certified kitchen and I cook a lot of different pies,” said McFarland.
	McFarland makes several types of nut pies, including pecan and English walnut, fruit pies using whatever is in season from the commonplace – apple, peaches and cherries – to the more esoteric, such as blackberries and gooseberries. She also makes cream pies such as banana, chocolate coconut, peanut butter, key lime and butterscotch and specialty pies like strawberry cream cheese and peach cream cheese pies.
Much of the fruit for her pies comes from McFarland and Son Fruit Farm, which has been a family farm since 1941. “My husband and his parents raise the fruit, and I make the pies,” said McFarland. This time of the year, there’s a big demand for her strawberry pies which can be bought at the farm stand. Demand is so high that McFarland recommends calling ahead at 621-0263 to place an order. McFarland provided the following recipes. Pastry for Double Crust Pie 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening or lard 6 to 7 tablespoons cold water In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water over flour mixture. Mix in until moistened. Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 ball of dough with hands. Roll dough from center to edges forming a circle. Place into a 9-inch Gently toss to coat. Add to pie shell and dot with butter. Adjust lattice top. Seal and flute edge. Sprinkle top of pie with sugar. Bake in a 400 F oven for 1 hour. Filling for Baked Strawberry Pie 4 cups fresh strawberries, halved 3/4 to 1 cup sugar 1/4 cup cornstarch 1 tablespoon butter Combine sugar and cornstarch. Add berries. Toss to coat. Add to pie shell. Dot with butter. Do not use lattice top – use a full top crust. Adjust top crust over fruit. Seal closed. Cut slits in top crust. Sprinkle top with sugar. Bake in a 400 F oven for 1 hour. VICKIE MCFARLAND, of Hartford, shows off one of her Strawberry Pies. She says the pie’s crust makes the difference in how pies taste. McFarland used to make pies for family and friends until the demand became so constant that she started baking and selling them to Board of Trade, a restaurant in Hartford, and also at McFarland Fruit Market at the Hartford exit off I-94. Photos by John Madill / H-P staff