Does anyone here bake and sell apple pies? I want to make some, but I really don't know what size pan I should use, and how much you would sell an apple pie for. My friend wanted one to give her friend for a birthday instead of a cake, and all I had was a 10" ceramic pie pan. I am holding my breath until I get it back from her. I wanted her to get a nice big pie, and it was big. So, can you tell me what size pan would be best? I don't want to keep loaning out my pan, its about 20 yrs. old, and has a sentimental value. Thank you for any input you can give me.
Replies to this discussion
Here, in Texas, we have a large, roadside, gas station, rest stop-type store, called Buckies. They sell 'home made' desserts (as well as a lot of other stuff), but they sell their apple pie for $35.00! This pie comes in a 9" disposable pan. I must say, it looks home made enough, so you could take it home and slide it into a Pyrex pan and everyone would think you made it. It does not look pre-fabbed.
Sorry, I would never, never let anyone have a special pie pan. I've learned the hard way by not getting one back one time. In the long run, it's cheaper to buy one to use and roll the price into the price of the pie.
Weezer - On the OBC we had a lot of discussions on pricing of homebaked goods for resale. At that time the consensus was 2X the cost of ingredients/supplies. I think that should be more at this time. Also, disposable foil 9" pans often come with a plastic cover which makes for a nicer presentation. If you really get into this, there are paper pie boxes which can be used.
A standard apple pie uses 6 - 8 cups apples. This is a 9 inch pie pan which I wouldn't let out of my site. I would either use a disposable aluminum pan or a cheap metal one from the dollar store.
Here are some alternate containers to send that pie to others: http://plasticcontainercity.com/9-10_Pie_Containers.htm There is even a 10" pan you can bake in. These are not a lot of money. But be sure to add the cost of the container on to the 2x-3x cost of ingredients price.
Btw, the 'pie baked in a paper bag' store (Elegant Farmer in SE Wisconsin) sells a 9" pie for about $40! Jan
I'm always stunned to see the cost of a good store-bought pie, but I think in terms of what to charge really depends on the circumstances.
If it's a favor you are doing and someone wants to compensate you, then elsa'a advice is perfect. If you hope to generate revenue and start something more ambitious, I'd look to the market in your region and try to be competitive.
As previously mentioned, the dollar stores most always have stacks of glass 9" pie pans.
Recently, I learned the same lesson others have when I made a 10" cheesecake for acquaintances who promised to return my spring-form pan "right away." I had to include the pan because the cake had just come out of the oven and had yet to cool. Not only did I never get a thank you, it would be three months of chasing, begging and pleading to get it back...Dirty! LOL!
We all live and learn, but whenever possible, it's wiser to learn from someone else's mistakes!
Let us know how you do and what you decide.
Thanks everyone for your helpful comments. Thanks HickyJ for telling me about Plastic Container City, I will definitely check their products out. I went to Publix to check out their pies, just to see what their prices were, and they didn't have any pies, maybe they aren't stocking them, but bilo and F.L. pies are to commercial tasting,and they are not that expensive. I wouldn't dare compare the taste of a good homeade pie to theirs. The pie i made for the 10" pan called for 3 lbs. of apples, before peeling and coring., and Red Del. apples here in S.C. are about 2.69 a lb. So, thats almost 10.00 just for the apples,so I really didn't think 20.00 was to much to charge her for the pie. When you start adding the cost of all the ingr., and the time it takes to roll out 2 crusts, and peel the apples and slice them, and then bake the pie, I didn't feel like I overcharged her, and that pie was big, and heavy with that pan. Now that I feel comfortable with taste and looks of the pie, I might look into selling them. But I don't know if there are many people willing to pay that much just for a pie, I guess it depends on whether they prefer homeade to commercial pies.
That is VERY reasonably priced for such a big, beautiful pie. You couldn't touch one at a bakery for that.
Congratulations, it sounds like you made a beautiful pie well worth the price and I'm sure she's thrilled.
Thank you Gina, now I feel better about the amount I charged her. She was so impressed with how shiny and golden brown the top of the pie was, she had second thoughts about giving it to her friend, but she did,and her friend was very happy with the pie, I guess I would be too, if someone gave me a whopping big pie like that, but I don't know if a 10" aluminum pan would hold as much as the big ceramic one did, to charge the same amount, what do you think? As far as being able to compare prices with a bakery, we do not have any stand alone bakeries around here that I know of, so thanks again for your input.
Weezer, I would check at the dollar store or TJMaxx, someplace like that for Pyrex or ceramic pie pans at a very good price. You're right, the 10" aluminum probably wouldn't hold as much as the ceramic pie pans, but you could double the aluminum ones to give it a sturdier feel.
You might also find nice pie pans at the Goodwill Store. Just some suggestions. Be on the look out for cheap pie pans to stock up on. Another suggestion would be to tell your customer that you will bake the pie for $35 if she gives you the pan to bake it in. That way you don't have the cost of the pan, and don't run the risk of 'losing' one of your good ones.
I think $35-40 is more than reasonable for a 10" homemade apple pie! Good luck!
I think Cindy's idea is a good one, but I'd be wary of whom you make that offer to:
I don't think you'd want someone else's pie dish to suffer fatality in your kitchen. Not that you're a klutz, but things can happen even when we take special care!
I would recommend you use disposable pans.
I would also recommend you figure out the typical cost of your ingredients (including incidentals like salt and spices) and TRIPLE that to set the cost of your pies.
And by 'typical cost', I mean that just because you can buy pie apples one day at, say, 98 cents a pound, that doesn't mean you'll always be able to get them at that price, even in volume.
You're absolutely right, Mike. Many times we, as cooks/bakers are looking for the 'on sale' item and forget when it comes time to price something that we may not be able to get it at that price. And we often times overlook the incidentals, like that 1/4 tsp of salt and 1/2 tsp of cinnamon. All of it adds up if you aren't careful.
Triple the base cost sounds about right. That factors in time and don't forget electricity!
Good morning everybody! Yes, you all have very good points. Mike, thanks for reminding me about the prices of ing. For example, red del. apples at the roadside stand are usually 1.00 a lb., while at Wally-World last week, they were 1.67 a lb, and of course our local gro. store is 2.69 a lb., so are you saying I should use the normal reg. price as a base for pricing of the apples? Since I am very new at this, I really appreciate all the input. I had no idea a good pie went for that much. I will be on the lookout for pans now. I need to do some more experimenting now on how many lbs. of apples I can put into a 10"alum. pan to make it worth 20.00. Any suggestions from someone that has made one in a 10' pan? Thanks again for all your input.
Weezer, KidPizza says you need 3 pounds worth of apples for an apple pie. He did not specify what size, but he WAS allowing for a 1/2 pound of 'waste' from rotten/not good apples. Most pie pans fall in the 9" range, so I think you would be good to use the 3-3 1/2 pound weight for your apples.
For the cost basis, get the price from every source you buy from and average the cost. However, depending on when you make the most pies, you might find you are being forced to pay the higher price most of the time. In that case, use the higher price for your apples.
As you can see, there are lots of variables and you don't even have a good feel, yet, for how many people are going to want pies after hearing the cost. Some people are just too cheap and always think they can do it better for cheaper!
Now, that said, DO NOT LOWER YOUR PRICE ONCE YOU'VE SET IT!!!!! Some people will try to guilt you into it. Don't do it. You have looked at the cost/time/hassle of doing a single pie. If they want to do it cheaper/better/quicker, then smile and say, "be my guest". Do not give away your expertise.
I hope all we've said isn't falling on deaf ears. I don't think it has. You have a darn fine product to sell and you and your time are worth the money.
p.s. BTW Good Luck! We all want to see a fellow baker succeed!
Thank you MrsCindy for your helpful advice, and your kind words, and be sure to thank KidPizza also for his input. I can assure you, all of you'lls help is not falling on deaf ears. I have came a long way with my baking, considering I had no teaching whatsoever growing up, my mother died young, so when I got married, I could not even boil water. But, I was determined to learn how to bake, and never in my wildest dreams did I ever think that my baking would ever be good enough that people would want it, let alone buy it, but over the years, and with very helpful and grateful guinea pigs, I was able to build my confidence in proving to myself that YES I CAN!!!. Thats why I appreciate any help I can get from all the good folks here. But, I do have a problem with being talked into giving stuff away, and I will admit, I do it on occasion. But, I will try to be more firm, and look at it from the perspective that, they know I have a good product, and if they didn't, they wouldn't be calling me asking for it. Thank you again!
I have just the alternative for those times someone wants to bargain with you and you think you might cave.
Look at your tendency to bend in another way: It is good to be flexible in business, so use that to your advantage. Rather than "being talked into giving stuff away," try looking at it as if the customer is really asking for something else:
"That's kind of high for a pie, but I can give you 15.00."
"That's great! If 15.00 is in your budget, you can afford two 6" pies. When should I have the pies ready for you?"
This way, the customer saves face if they really do only have 15.00 in their budget, they still get to enjoy the pie and you still make money.
It's called the take-away close, but it's also a kinder, gentler way to get your customer back to reality without feeling guilty or turning them away: Put it on them.
There's always going to be the customer who wants to bargain. Rather than take offense or feel obliged, see it as someone asking for options. This keeps the pressure off you and shows the customer you are willing to fill a need. They'll have a hard time arguing with someone who's being so nice to them.
Afterall, you aren't saying no, you're trying to help them. I promise you that this tid-bit isn't an idea I pulled out of my nose. I have decades of experience with successful negotiating and trust me: Whether it's over a million dollar contract with an insurance company or a piece of pie, the premise is the same.
Omygargle, that is just the height of chutzpah! Unbelievable how some people are. Just unbelievable.
So glad I found this. I'm wanting to start a little business (on the side) of old-fashioned baked goods. Was wondering about what to charge for a pie. Also, cookies - all the old fashioned kinds, cakes. Everything homemade.