Rhonda’s Pies

Rhonda donated some goodies to our fundraiser last year and they were awesome! Thank you!

Do you love pie? If so, stop what you’re doing and come to Rhonda’s right now – she has a slice with your name on it, and it will be the best pie you’ve ever had. EVER. (Sorry, Mom!)
Rhonda also bakes up a variety of ‘turnovers’ which are similar to pot pies. This makes it easy to have a complete meal: choose a turnover, add a little salad, and cap it off with the aforementioned pie. If you’re not a fan of pie (gasp!) she has some other incredible desserts, so it’s worth stopping by no matter what.
Be sure to arrive early, as the place closes at 7pm.

Good pies! We had the. Beef, and a chicken meat pies. Good flavor no gravy needed! For dessert we got the chocolate, smores, sour cream lemon, and strawberry cream pies all good. We’ve got to try the quiches next time! Well worth the drive from Salt Lake. It can be a wait to get your order in but worth the wait. Everyone is very friendly and helpful. Parking is out front but the store could be difficult to find just remember to either use a GPS or watch for the side street it’s just a bit off Main st!

Best pie place period!
I love the peanut butter pie, s’mores pie, seasonal ginger man pie… The pricing is also great. For dinner we had the chicken meat pie, salad, and soda for $ 4.50. If you are ever in UT County — you need to go here!

This is the best place ever to get pie. I love the chocolate one, or the German chocolate one, or the savory meat ones, or the ones that are on the menu. They’re all good!
I feel like I’ve snuck into someone else’s grandmothers kitchen. And am sneaking delicious lived pies. I’m paying for them of course. Anyway if love had a flavor it’d be rhonda’s pies

4.5 in reality. The chicken and cheeseburger turnovers were savory and I liked the gravy. We tried 3 desserts and liked them all. The blueberry and sour cream pie was great, blueberries packed the sweet and sour cream brought the rich and tart. Peanut butter was extremely rich and dense. We liked eating that one with our hands. We had a pumpkin bar that was good, but not on the same level as the pies.
The prices were great and we learned on the way out that you can order a whole pie and mix and match slices from any pie you want. What! We would have totally done that. Definitely going to do that next time we are in.

I love pie. This has been well-​documented and borders on a clinically diagnosable condition. So when I heard that a little pie shop/​café had opened in American Fork, I knew I had to make the quick trip from SLC to AF to give the pie a try.
Rhonda’s Pies – named for the nice lady who owns and runs the place – is a simple little operation on Barrett Ave (just north of Main Street between 100 and 200 West) that perfectly illustrates what «Ma & Pa Shop» means. Both Ma (Rhonda) and Pa (her husband) were onsite during my visit. Pa works his regular job during the days, and then comes over at night to help out. Ma works the early shift, baking her pies and manning the cash register. It’s adorable.
It’s a simply decorated but somewhat quaint little café setting. As you enter, there are two large display cases with all the pies, pastries, and other edibles for you to admire. The main dining area has several tables, and there’s a back section for the kids to play in. Not so much a Mickey-D’s playground, more like a playroom. It’s cute in a small-​town pie shop way, but not in a crafty Disneyland of pie shops way.
So what about the pies? Ladies and gentlemen, boys and girls: welcome to your pie smörgåsbord. That display case of pies was like a sweet sweet treat for my eyes, and my belly began bouncing around inside of me in anticipation. So many pies. Fruit pies. Cream pies. Meringue pies. And pecan pie. Piellelujah! Once again, they’re beautiful in the «I want that in my belly» way, and not the «that’s way too pretty to eat.» These are homemade, real, just like grandma used to make pies.
I started with a savory turnover pie. Think: empanada or freestyle pie. It was simple, but baked until golden brown and stuffed with beef, potatoes, carrots, corn, and other stuff mom would be proud of; topped with a brown meat gravy. The chicken version was similar, but held a white sauce on the inside and topped with more of a white country gravy. Both were quite good and felt like real, homemade food. They also sell them as frozen take n’ bake options. I would have grabbed some to go but wasn’t headed home immediately afterwards.
Next time I’m there, I’ll have to try the quiche. The case on the left was packed with quiche options which looked hearty and help promise for breakfast or brunch (or shoot – anytime) greatness.
The pastry case was calling my name, which took me by surprise. I was so set on pies, that I almost overlooked them. But once I saw them, they shouted for me to try. I did sample a smidge of the peanut butter bar which was rich, creamy, and ganache-​y, but also ended up ordering a pumpkin bar as I had mentioned earlier that day that I saw them on the menu and was told I needed to get one. That pumpkin bar was massive, devilishly dense, and topped with a just sour enough cream cheese frosting. I ate it slowly over the next 10 hours, which I believe is the only proper way one could savor something so powerful.
Finally, let’s get down to business: I ordered a slice of the chocolate pie and a slice of the Pearadise Pie and also sampled the sour cream lemon and peanut butter. The chocolate pie was actually delightfully light and not overpoweringly rich. It’s the kind of chocolate pie that you could eat several slices of back to back and not get sick of it. The peanut butter was rich, creamy, and almost peanut butter sticky decadent. The sour cream lemon was perfectly tart and cut through the richness of the other pies, with a nice crisp to the crust and a really smooth aftertaste when you’re done puckering. And finally, the Pearadise Pie knocked my socks off. I love pears, and they were glorious in cold pie form. Soft pears in a cream cheese sauce topped with a little harvest-​y spice (nutmeg?) in a light and crispy pie crust. I’m not usually a huge fruit pie fan, but I want to go back for another slice.
As I was leaving, I grabbed a small peanut butter pie and cookies and cream pie to go. They offer 5-​inch, 9-​inch, and sometimes 10-​inch pies that start at around $ 5 and go up to $ 10 – 12. Pecan’s a little more. That’s the other really tremendous thing about Rhonda’s: prices are super reasonable! I got my meat turnover pie, the two slices, the pumpkin bar, and one of the 5″ pies to go all for $ 15. (I added the second 5-​incher later for another $ 5). I was pretty full when I left, and had only nibbled a corner of that massive pumpkin bar. You can also add a fountain drink to your order for a buck, or make the meat pie a combo with a salad and drink for under $ 5.
For my return visit, I’ll be trying more of the pie flavors (that strawberry looked like a giant pink neon light, and I’m now super curious about the other fruit pies), and I need to get into the orange rolls or cinnamon rolls, or perhaps and éclair. I’m also kinda fascinated by the kids menu item called «Wacky Macky Pie.» Mac n’ cheese pie? Further investigation needed.
It’s not pretentious, fancy, or gourmet. But oh mama, it’s good!

This is a friendship defining establishment.
What does this mean? It’s a place so good that your friendship is tested — are you willing to share all this delicious food or do you keep this your secret all to yourself. It’s a tough choice sometimes.
It’s a modern ma and pa operation, food is made simple and basic. For example, the savory meat pies aren’t made from potatoes boiled in mineral water from a rare spring brought in by sherpas. The beef isn’t from holistic raised cows. The peas aren’t from a variety that are direct descendents of Mendel’s… you get the picture. It’s just basic ingredients made into a good dish.
Their main staple are the sweet pies and as George Takei would say, «Oh Pie!»
They have quite the variety of these in slices, mini and whole sizes. I’m starting to go into a sugar coma right now so I’ll be brief and have to update this but the sour cream lemon is a sure hit. But the pie not to miss is the Pearadise made with PEARS!
Where does the modern come in? They use Square’s iPad POS for payment. Bonus!