Add a homemade pie to the Thanksgiving menu without spending a minute in the kitchen by ordering now from Amadio Ranch, known Valleywide for their made-from-scratch pies and their organic, farm-grown produce.
It’s a Thanksgiving tradition at the Laveen family-owned farm to bake thousands of pies in advance of Thanksgiving, sure to meet even the pickiest family member’s expectations for a delicious dessert.
“Everyone needs to be thinking about their holiday orders now,” says Eric Amadio, who owns and runs the farm with wife, Christina. “Deadline to order is Tuesday, Nov. 22, and we sell out very quickly. The only way to guarantee a Thanksgiving pie is to preorder.”
The Amadios, who run the ranch with assistance from a variety of employees and their young adult children, are introducing a brand-new flavor this year for those who can’t decide whether to go with a traditional pumpkin pie, or the newly introduced cheesecakes. The Pumpkin Pie Cheesecake layers pumpkin pie, then cheesecake, and finishes with a whipped cream topping.
“Though traditional fruit pies are our mainstay throughout the year, pumpkin is the traditional Thanksgiving dessert,” Christina said. “We spent two years and several thousands of dollars building a commercial kitchen just so we could do more pies, including the pumpkin pie, for Thanksgiving.”
Several fruit pies are on the menu, including apple, Dutch apple, peach, cherry, blueberry caramel apple, strawberry rhubarb, and Very Berry (strawberries, blueberries, blackberries, and raspberries). The fruit pies start with 2 cups of fresh fruit, and like all the Amadio Ranch pies, contain all-natural ingredients.
Other pies available include several variations on pecan pies: Pecan, caramel pecan, and bourbon pecan with Jim Beam whiskey. Chess Pies – a custard-style pie – such as buttermilk, buttermilk eggnog with rum, and sweet potato pie.
And, as mentioned before, Eric and Christina have added cheesecake to their repertoire. The cheesecake comes plain with a choice of toppings: strawberry, cherry, blueberry, or lemon.
For anyone with dietary restrictions, call ahead and talk to Christina or Eric to request sugar-free, gluten-free, dairy-free, or vegan. “We’ll let you know which pies we can modify to meet your needs,” Christina said.
Pies can be picked up from four locations on Wednesday, Nov. 26, the day before Thanksgiving:
Amadio Ranch Farm – 4701 W. Dobbins Road, Laveen on 7 a.m. to 7 p.m.
Uptown Farmer’s Market – 9 a.m. to 1 p.m. at 5757 N. Central Ave, Phoenix
Ahwatukee Peach Truck Stop – 4 p.m.-7 p.m. at 3930 E. Chandler Blvd, Phoenix
Gilbert Peach Truck Stop – 4 p.m. to 7 p.m. at 830 S. Higley Road, Gilbert
Amadio Ranch was established nearly a decade ago, at 4701 Dobbins Road, the ranch is a heritage farming venture, employing a traditional, small-family farm approach, emphasizing sustainability and all-natural farming techniques.
The farm produces heirloom vegetables, including vine ripe tomatoes, zucchini, summer squash, cucumbers, eggplant, okra, peppers, non-GMO sweet corn, carrots, beets, gourmet onions and garlic.
There are also apricots, apples, pears, plums, figs, grapes, and peaches, of course. Enough produce, in fact, to supply nearly 80 percent of the family’s needs and offer true farm-fresh produce at the family farm stand.
Pie-making was a natural progression using from farm-to-table ingredients grown on Amadio Ranch.
ABOUT AMADIO RANCH
Amadio Ranch is owned by Eric and Christina Amadio in Laveen, AZ. The family has rural roots in the Midwest but are now firmly planted in Arizona. With a deep love of the farming life, the couple and their family have grown a local treasure in the Southwest Valley. Contact them via email: firstname.lastname@example.org or visit amadioranch.com