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Wednesday - Friday: Noon - 6pm
Saturday: 9am to 5pm
Sunday: 10am to 5pm
Monday & Tuesday: Closed

Final day of 2017 season - November 22nd from noon to 6pm


Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.


Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Sunday, August 30, 2009

Recipe Sunday – Brandied Apple ‘N Cream Cheese Pie

I made this yummy pie last week just before I rejoined Weight Watchers…so good! It comes from the WAGA Cookbook.

Brandied Apple ‘N Cream Cheese Pie

Linda Kolbach, Grafton

2002 Finalist

Pie Crust:

1/2 cup soft butter

1-1/4 cups flour

1/2 cup chopped walnuts

1/2 cup firmly packed brown sugar

1/2 tsp cinnamon

Cream Cheese Layer:

8-ounces cream cheese, softened

1/4 cup sugar

1 egg

1 shot apple brandy (non-alcoholic, use lemon juice)

Apple Filling Layer:

6 apples, peeled, cored, and sliced thin

1 cup water

1 cup sugar

1/2 tsp cinnamon

4 tsp cornstarch

2 shots apple brandy (non-alcoholic, use extra water)

1/4 tsp nutmeg

Preheat oven to 350-degrees. Mix pie curst ingredients together with pastry fork, except for the walnuts. Pat all but ONE cup of this mixture in a Pyrex pie pan [I think a longer dish might work a little better…my pie overflowed quite a bit…] To the reserved pie crust mixture, add the walnuts and set aside. This will be used as the topping to the pie.

Place pie crust in oven and bake for 8 minutes. During this time, blend the above cream cheese filling ingredients with mixer until smooth consistency. When done, place in the partially baked pie crust and return to oven for 15 minutes more.

Next prepare the pie-filling layer. Combine the cornstarch and sugar in a saucepan and then add water. Cook over low heat until it starts to become thickened. Then add the flavorings, brandy and prepared apples. Cook over low heat till apples are glazed and soft, but not mushy. Pour this over the baked cream cheese layer. Top with the remaining pie crust mixture and return to oven for 10 minutes.

Note: This recipe is rich and filling, so do not cut large pieces when serving. Can be served warm or cold.


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