Vermont Locals Keep Coming Back To This Farm Bakery For Dozens Of Pie Varieties

Dozens of 9-inch pie varieties fill the menu here, and the kitchen turns out around 100 pies a day. That number alone made me stop and read it twice.

The lineup runs from Maple Cream to French Onion Beef Brisket. There’s even a Pulled Pork Mac and Cheese pie, which sounds like a dare that turned delicious.

The whole thing started in 2009 as a backyard shed with an honor system. The founders gave it a joke name because they figured pie might leave them broke.

Instead, it grew into one of the most talked-about pie stops in Vermont.

I appreciate a bakery that opens at 7 AM and closes when the pies run out. That second part feels like a friendly warning.

So which slice would you grab first if the shelf was still full?

A Joke Name Turned Into A Vermont Pie Legend

Poorhouse Pies got its name from a married couple’s nervous laugh. Jamie and Paula Eisenberg started baking in spring 2009 and figured the venture might send them straight to the poorhouse.

Jamie had taught at the New England Culinary Institute. Paula was a professional baker, so the pies had serious skills behind the silly name.

The first setup was wonderfully low-key. Pies sat in a backyard shed, and buyers paid on the honor system.

That kind of trust feels very Vermont. Neighbors grabbed a pie, left their money, and went on with their day, and the little operation even landed on PBS television twice.

In late 2021, the Eisenbergs sold the business to Suzanne Tomlinson, a longtime friend and fellow Underhill resident. She kept the spirit going and pushed the bakery into a bigger chapter.

Tomlinson moved the Underhill operation out of the backyard and into a dedicated bakery space. She also widened the menu with savory, gluten-free, and vegan choices.

I love that the joke name stuck around. It’s a reminder that the business began as a gamble on homemade pie.

Knowing the backstory makes every visit feel a little richer. You’re stopping at a shed story that grew up beautifully, without losing its sense of humor.

Fruit Pies That Follow The Vermont Seasons

Apple, blueberry, raspberry, blackberry, cherry, and peach all show up on the fruit list. That’s the classic roll call before things get creative.

The combinations are where my eyes start wandering. Blueberry-Peach, Raspberry Peach, Blackberry-Peach, and Very Berry all make an appearance.

Very Berry packs blueberry, raspberry, and strawberry into one crust. It’s basically a summer fruit stand wearing a pie costume.

Cherry Almond and Raspberry Almond add a nutty twist. I’d have a hard time leaving either one on the shelf.

Strawberry Rhubarb arrives when it’s in season. The bakery leans on local ingredients, including spring rhubarb and nearby apples.

Blueberries come from a nearby farm too. That makes picking a fruit pie feel tied to the land around you.

Here’s a fun decision to wrestle with. Fruit pies come with either a crumb top or a traditional double crust.

Crumb fans get buttery, crunchy texture on top. Double-crust loyalists get that classic look from the old cookbook pages.

My advice is simple. Pick one style this trip and switch it up next time, so nobody at home starts a crust debate.

Maple Cream And Cheesecake Pies Steal The Spotlight

Maple Cream sits right at the top of the cream pie list. In Vermont, that feels less like a flavor and more like a handshake.

The bakery uses maple syrup from a local sugarhouse. Good luck walking past that one without at least thinking about it.

The classics are all here. Key Lime, Lemon Cream, Chocolate Cream, Banana Cream, and Coconut Cream round out the friendly basics.

Then the menu gets bold. Triple Chocolate Cream, Boston Cream, and Salted Chocolate Caramel Truffle sound like dessert with a plan.

Peanut butter lovers get plenty of options. Peanut Butter Chocolate, Peanut Butter Oreo, Peanut Butter Heathbar, and Reese’s Peanut Butter Pie all appear.

Cheesecake fans aren’t left out either. Oreo Cheesecake, Turtle Cheesecake, and Pumpkin Cheesecake keep the list interesting.

There’s also Cheesecake with your choice of fruit. That’s a smart pick if your group can’t agree on anything.

Around fall, Spider Web Pumpkin Cheesecake shows up on the menu. It’s festive without being silly.

Key Lime Coconut is the sneaky option I’d circle. It sounds like a beach trip, even with snow on the mountains outside.

Dinner Pies Make Supper Night Ridiculously Easy

Pulled Pork Mac and Cheese in a pie crust is a real menu item. Let that sink in for a second.

Savory pies make up a big part of what this bakery does. They turn a dessert stop into a dinner solution.

Chicken Pot Pie and Shepherd’s Pie handle the comfort-food classics. They’re the reliable friends of the lineup.

French Onion Beef Brisket brings something richer. It sounds like soup and sandwich decided to team up.

Tourtiere, a traditional meat pie, also makes the list. It’s a nice nod to the region’s French Canadian food roots.

Pulled Pork and Mashed Potato is another hearty choice. The Gobbler sounds like Thanksgiving packed into one tidy crust.

Vegetable fans have Rainbow Veggie Mac and Cheese. Chicken Enchilada Pie adds a little zip to the savory side.

Quiches are available too. They’re handy for brunch, lunch, or a lazy dinner nobody wants to cook.

I’d grab a savory pie and a sweet pie together. That way, dinner and dessert are handled in one stop, and you look very organized.

Pocket Pies Are Made For The Road

Not every craving needs a full 9-inch pie. Sometimes you want something you can hold with one hand.

Pocket Pies solve that problem nicely. They’re small, single-serving pies in both sweet and savory flavors.

The bakery offers four to six baker’s choice options each day. So the lineup changes, which keeps things fun.

I like the surprise factor here. You show up, see what’s on deck, and pick your favorite of the day.

These little pies make a great snack for a drive. Route 15 heads toward Smugglers’ Notch country, so they suit hikers and skiers.

A savory pocket pie could work as a quick breakfast. A sweet one makes an easy treat for later in the afternoon.

They’re also a smart way to sample. Trying a few small flavors beats committing to one big pie you’ve never tasted.

Kids might like having their own personal pie too. Nobody has to argue over who got the bigger slice.

Just remember they’re baker’s choice. If you spot a flavor you love, grab it before someone behind you does.

Gluten-Free And Vegan Pie Fans Get A Seat At The Table

Dietary needs can make bakery trips feel like window shopping. Poorhouse Pies changes that story.

The bakery offers gluten-free and vegan pie choices. That expansion came after Suzanne Tomlinson took over the business.

This matters for families and friend groups. One person’s allergy no longer means everyone skips dessert.

I appreciate a bakery that plans for more eaters. It makes sharing pie feel easy instead of complicated.

The nut pies also deserve a mention here. Maple Pecan, Maple Walnut, and Almond Joy round out that category.

Maple shows up again, which feels right in Vermont. Pecan and walnut both sound like cozy fall picks.

Got a special request? The bakery provides full-service catering, which helps when you’re feeding a crowd.

Catering can cover sweet and savory options. That’s handy for parties, gatherings, and big celebrations.

One practical tip goes a long way. Special diet pies may be fewer in number, so earlier visits give you a better shot.

Showing up later might still work. But nobody likes seeing an empty spot where their favorite pie was supposed to be.

Doughnuts Made A Comeback Worth Celebrating

Pie gets top billing, but doughnuts have their own fan club. They were a popular treat back when the original owners ran things.

Suzanne Tomlinson brought them back, though they show up on select days rather than every day, so check the bakery’s social pages before planning a doughnut run.

Doughnuts and pie under one roof feel almost unfair. How are you supposed to choose just one treat?

My answer is easy. Get a doughnut for the car and a pie for later.

A morning stop makes sense here. The shop opens at 7 AM, which lines up nicely with doughnut hours.

Breakfast on the road rarely gets this charming. A fresh doughnut beats a gas station pastry every single time.

The bakery’s social pages are worth watching for updates. Doughnut news tends to travel fast around here.

I’d also keep expectations flexible. Baked goods disappear quickly, especially the popular ones.

Doughnuts make a great add-on gift too. Bringing a box to friends is an easy way to become everyone’s favorite visitor.

And if you show up for doughnuts, you’ll see the pie shelves anyway. That’s a dangerous little setup, in the best way.

Plan Your Stop Before The Shelves Run Bare

Timing is everything at this bakery. Hours run daily from 7 AM to 5 PM, or until the pies sell out.

That last part is the real clock. Late arrivals may face a smaller selection than early birds.

You’ll find the shop at 419 VT-15, Underhill, VT 05489. It sits right along a busy route through northern Vermont.

That location makes it an easy detour. Drivers heading toward mountain towns can swing in without much fuss.

The shop is self-serve and grab-and-go. Checkout happens on an iPad inside, which keeps things moving.

Don’t plan on a long sit-down meal here. Think of it as a quick, tasty pit stop for pie supplies.

Morning visits make the most sense. Arriving early gives you the widest pick of sweet and savory pies.

Calling ahead can also help with special requests. Custom pies from the menu may be possible with advance notice, and the Underhill shop can be reached at (802) 858-9129.

Pack a cooler if you’re traveling far. Savory pies and cream pies will be happier staying cool on the ride home.

Local Ingredients Give Every Slice A Hometown Accent

Every great pie starts long before the oven. At Poorhouse Pies, it often starts on nearby farms.

The bakery prioritizes local ingredients. Spring rhubarb, local apples, and blueberries from a nearby farm all play a role.

Maple syrup comes from a local sugarhouse. In Vermont, that’s about as hometown as an ingredient can get.

This approach means the menu shifts a bit with the calendar. Strawberry Rhubarb, for example, waits for its season.

I like that kind of patience. A pie tastes more special when you know it came from a certain time of year.

Buying here also supports nearby growers. Your slice helps keep local farms and sugarhouses busy.

The business keeps growing too. In 2026, a second location opened as a cozy café in Cambridge, across from Boyden Farm.

That café has a larger production kitchen and a menu that goes beyond pie. Still, the Underhill pie shop remains pie-making central and the classic stop for whole pies.

So plan a return trip for each season. Spring rhubarb, summer berries, and fall apples all make strong excuses to come back.