Wiard’s Orchard and Cider Mill in Ypsilanti, Michigan, has been offering u-pick apples to customers for over 80 years. The varieties offered over the years have changed as older trees die off and new trees are planted. We currently offer: McIntosh, Jonathan, Empire, Red Delicious, Golden Delicious, Fuji, Cameo and Ruby Jon. It is best to call ahead at 734-390-9211 to find out what varieties are available for u-pick and in the Country Store at any given time. The available variety changes with date, season, crop production and customer load. The u-pick apple orchards and the pumpkin field are inside the Wiard’s Country Fair.
We only have enough land to produce apples & pumpkins for our Country Fair guests and for our Children’s reserved group field trips. If you are visiting as one of these guests, then as long as we have apples on the trees and/or pumpkins in the field we will have u pick apples/pumpkins available for you to pick and purchase. If you are not coming as a Country Fair or a Field Trip guest, we will have apples & pumpkins available in our store for the same prices as u-pick.
In our yester years, customers picked apples by the bushels. With families being too busy to freeze, can apples and make cider like they once did, our most popular size is now the 1/2 Peck bag. Families enjoy the experience of seeing the apples on the trees and picking a perfect size bag for that one special homemade pie. For many families, Wiard’s Orchards provides the only experience of seeing a crop from the field to the dining room table.
Apple Pie Recipe
(Can cheat and buy a ready made crust)
- 4 C flour
- 1/2 T sugar
- 1 tsp. salt
- 1 C shortening
- 8 T cold water
- 9 avg. size Ida Red apples, peeled, sliced about 1/4″ thick
- 1 C sugar
- Dash of salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 3 T white flour
- 5 T butter
Crust – combine flour, sugar and salt together in mixing bowl. Cut in shortening with pastry blender until coarse. Add water, one tablespoon at a time, to flour mixture, stirring lightly with fork until it becomes a sticky dough. Take about 2/3 and roll to about 13-inch in diameter. (Roll on a floured counter top or pastry sheet.) Put into a 9-10″ pie dish- this should be a deep pie dish. Some folks like to refrigerate the dough for 1 – 2 hours before rolling.
Filling – combine all ingredients except butter and apples in a bowl. Peel and slice MICHIGAN IDA RED APPLES. Now stir the apples thoroughly into the dry ingredients to coat all the apple slices. Let mixture set for 15 to 30 minutes to develop a “juice” while you roll out the crust below. Combine remaining dough and roll to about 11-inch in diameter. Add filling to dish and place 8 slices of butter on top of the filling. Add upper crust, roll the edges and cut a few slits in the top. Bake at 400 degrees for 15 minutes and then reduce to 350 degrees for 40 to 50 minutes. Cool on a wire rack.