The Apple House

The old brick Apple House, was built in the 1940's and the bakery was added on to the east side of the building in 1991. The walk-in cooler was the old Pipe village school house from up the road. It was disassembled, moved and rebuilt by Emil Beyer in the 1950's. This quaint building houses the main salesroom, bakery, caramel apple kitchen, refrigeration equipment and the apple grading area where the apples are washed, sorted on our new computerized Integra sizing machine, visually inspected and then bagged.

When the first apples are harvested in August, the Apple House becomes the main hub of activity for the rest of the season. The salesroom is stocked with merchandise, the bakers return to gear themselves up to make thousands of pies and muffins, the apple peeler is prepared to peel literally tons of apples, staff gets hired and trained — all in preparation for you.

Items for sale

• Apples!!!
• Caramel Apples
• Fresh baked and Frozen Pies and Muffins
• Sugar-free Apple Pie
• Seasonal and gift items
• Cookbooks
• Honey and bee's wax products
• Jams, Jellies, Fruit Spreads and Butters
• WI Maple Syrup
• Soup, bread and dip mixes
• Pasta
• Sauces, organic sauces, rubs, marinades & dessert toppings
• Candles
• Housewares
• Pottery
• Children's toys, marbles and puzzles
• "Little Farmer" apparel for all ages
• Michigan Peaches (in season)
• Door County frozen cherries
• WI Cranberries (in season)
• Squash, gourds and Indian Corn
• Apple Cider is available from Labor Day weekend through early November. Our cider is not pasteurized and therefore must be refrigerated or frozen.

The apples we grow
The apples we grow and sell are listed below in the approximate order of harvest.

When you take your apples home, keep them refrigerated between 32 and 40 degrees. If you have a frost-free refrigerator, keep the apples in a vented plastic bag to prevent moisture loss.

Early August
Jersey Mac - good flavor for eating - tastes like a McIntosh 
Puritan - sweet to eat 
Duchess - Quite tart and great for pies and sauces!

Labor Day Weekend
Paula Red - snappy & crisp to eat or cook
Molly Delicious - sweet to eat
Ozark Gold - a beautiful golden apple which is firm and great for eating
Ginger Gold - a greenish-yellow apple for eating or cooking
Zestar - a crisp, juicy apple planted in 2001, used for cooking and eating

Mid September
McIntosh - tangy for eating or cooking
Empire - deep red, tangy and great for eating or cooking
Gala - a tart and pretty pinkish apple used for eating or cooking

10 Days after Macs
Cortland - tangy, large, stays white when sliced - to eat or cook
Haralson - tangy, Wisconsin’s “Granny Smith”
Spartan - fruity, tangy flavor to eat or cook
Honeycrisp - a crisp and juicy apple first planted here in 2001
Jonamac - cross of a McIntosh and Jonathan to eat or cook

Last Week in September
Red Delicious - very sweet and firm

2nd/3rd Week in September
Golden Delicious - distinctly sweet/tart to eat or cook

2nd/3rd Week in October
Russett - tangy and tart for eating or cooking with game