9 Georgia Produce Stands That Locals Swear Serve Better Pies Than Bakeries
There’s something magical about biting into a homemade pie from a roadside produce stand.
Last summer, I embarked on a delicious adventure across Georgia to find the sweetest treats hiding beyond city limits.
These family-run stands combine generations of baking expertise with farm-fresh ingredients harvested just steps from their kitchens.
Forget fancy bakeries with their glass cases and printed menus—these humble pie havens are where Georgians go when they want the real deal.
1. Jaemor Farms: Where Peach Pies Reign Supreme
My grandmother swore Jaemor’s peach pie could make grown men weep, and she wasn’t exaggerating! This family-operated treasure in Alto has been perfecting their pie game since 1981, though their farming roots stretch back to the 1920s. The magic happens in their rustic kitchen where third-generation bakers fold just-picked Georgia peaches into flaky, butter-rich crusts.
Nothing compares to watching steam escape from that first slice while the aroma of cinnamon and sunshine fills your senses. Beyond their legendary peach masterpieces, don’t skip their apple or blackberry creations. The farm market stays bustling year-round, but locals know to arrive early during summer weekends when pies frequently sell out before noon.
2. BJ Reece Orchards: Apple Pie Paradise In The North Georgia Mountains
Holy apple pie heaven! The first time I visited BJ Reece in Ellijay, I watched a woman buy six pies at once—and after tasting one, I understood why. Their signature double-crust apple pie features a perfect balance of tart and sweet apples grown right on their 120-acre property. What sets their pies apart is the orchard’s dedication to traditional baking methods.
Each crust is hand-rolled and crimped, giving those edges that distinctive homemade look you can’t fake. The filling remains chunky rather than mushy, letting the true apple flavor shine through. Fall visitors get the bonus of picking their own apples before grabbing a warm slice. Their cinnamon-dusted apple fritters deserve honorable mention too—I’ve been known to drive two hours just for these alone!
3. Penland Orchards & Farm Market: Fried Pies Worth The Drive
Grandma’s secret recipes have nothing on Penland’s fried pies! Tucked away in Ellijay’s apple country, this unassuming roadside gem has perfected the art of portable pastry. Their hand-held fried pies feature a half-moon shape with crimped edges that seal in all that gooey goodness. During my last visit, I watched Miss Betty (who must be pushing 80) expertly fold and fry each pie to golden perfection.
The peach-bourbon variety literally stopped conversation at our table. Each bite delivers a crackling crust that gives way to warm, spiced filling that tastes like summer in Georgia. Unlike their baked cousins, these portable treasures hold up for days—though good luck making them last that long! Pro tip: call ahead if you’re traveling far, as they sometimes sell out by early afternoon.
4. Mercier Orchards: Fourth-Generation Pie Perfection
“Y’all better get here before noon if you want pie!” warned the cashier when I called Mercier Orchards. She wasn’t kidding—this Blue Ridge institution sells over 300 pies on busy weekend days. The sprawling orchard operation has been family-owned since 1943, and their baking prowess shows in every flaky bite. What makes their pies extraordinary is their commitment to using only fruit grown on their own land.
Their signature caramel apple pie features thick apple slices bathed in house-made caramel sauce that somehow never turns soggy. The massive farm store offers everything from cider to jams, but the bakery section draws the longest lines. After pie-tasting across Georgia, I’m convinced their strawberry-rhubarb deserves its own food holiday—tart, sweet, and impossibly fresh all at once.
5. Panorama Orchards & Farm Market: Secret Recipe Cherry Pies
Cherry pie lovers, prepare for nirvana! When I stumbled upon Panorama Orchards during a rainy afternoon in Ellijay, I wasn’t expecting to discover the best cherry pie in the Southeast. This family operation nestled in the Blue Ridge foothills keeps their recipe under strict lock and key. The market itself feels wonderfully old-school with wooden floors that creak as you approach the bakery counter.
Their cherry pies feature a perfect balance of sweet and tart, with plump cherries suspended in a filling that’s never goopy or artificial. Unlike many farm stands that close seasonally, Panorama stays open year-round. The fourth-generation owners source cherries from trusted partners when their Georgia growing season ends. Don’t leave without trying their cherry-peach combo pie—an inspired marriage of Georgia’s favorite fruit with their cherry specialty!
6. Burt’s Farm: Pumpkin Pies That Define Fall In Georgia
Autumn hasn’t officially arrived in Georgia until Burt’s Farm opens for the season! This Dawsonville institution transformed my understanding of what pumpkin pie could be. Unlike the pale, overly-sweet versions found in grocery stores, Burt’s pies showcase deep orange filling with complex spice notes that evolve with each bite. The family grows over 20 varieties of pumpkins on their 70-acre farm, but only certain heirloom types make it into their coveted pies.
My first visit happened during a chilly October afternoon when the aroma of baking spices wafted across the entire property. Beyond their classic pumpkin masterpiece, their pumpkin-pecan hybrid deserves special recognition. The contrasting textures of creamy pumpkin custard topped with crunchy, caramelized pecans creates pie perfection that locals plan their fall schedules around.
7. Mark’s Melon Patch: Summer Berry Pies That Steal The Show
“Lord have mercy, these berries are happy today!” exclaimed Mark as he carried fresh-picked blackberries into his bakery section. That enthusiasm explains why this Dawson produce stand creates berry pies that haunted my dreams for weeks after visiting. The humble roadside operation looks deceptively simple from Highway 82, but locals know it houses pie wizardry of the highest order.
Their mixed berry pie features a gorgeous purple filling that balances sweet strawberries with tart blackberries and blueberries, all crowned with a lattice top that browns to perfection. During peak summer, Mark’s wife creates limited-edition watermelon custard pies that sell out within hours. The stand operates seasonally (April through November), making their pie calendar a closely watched event among Georgia dessert enthusiasts. Their strawberry-rhubarb pie alone justifies the drive from Atlanta!
8. R & A Orchards: Fried Apple Pies With Cinnamon Sugar Crust
Grandma’s apple pies have nothing on the hand-held treasures at R & A Orchards! This Ellijay family farm creates fried apple pies that made me seriously consider moving to North Georgia just to be closer to them. The magic begins with their proprietary apple blend—a mix of tart Granny Smiths and sweeter varieties that create perfect balance.
Each half-moon pie gets hand-crimped before being fried to golden perfection, then dusted with cinnamon sugar that creates a slightly crunchy exterior. During my September visit, I watched three generations working side-by-side in the kitchen, following recipes passed down since the 1940s. The orchard’s stunning mountain setting makes enjoying these pies even more special. Don’t miss their apple cider slushies—the perfect companion to their warm, portable pies during Georgia’s still-warm fall afternoons.
9. Dickey Farms: Peach Cobbler Pies Since 1897
Stepping onto the sprawling porch at Dickey Farms feels like traveling back in time. Georgia’s oldest continuously operating peach packinghouse has been serving their legendary peach cobbler pies since before your grandparents were born! Unlike traditional two-crust pies, their peach cobbler pie features a unique hybrid style—flaky bottom crust topped with a crumbly, buttery streusel that caramelizes around perfectly ripe peach chunks.
The recipe hasn’t changed in generations, though current family members admit to increasing the cinnamon slightly in the 1950s. The Musella farm stand operates seasonally, with peak peach pie season running May through August. On hot summer days, their peach ice cream paired with warm cobbler pie creates a contrast that’s worth every calorie. Fourth-generation family members still oversee daily operations, ensuring quality remains paramount.