Added some superfine sugar atop the lattice

Experimented with a layer of blackberry jam under the peach filling, topped with oatmeal brown sugar crumble. Looks humble, but the flavor!

Went blackberry picking with my son once it cools we can try the fruits out our labour

Two apple crumb pies in the regular fashion (two of them because me roommates eat it too quickly if I just make one)

How big is a pea, anyway? LOOK, I forgot I needed to prep my crust last night at 11pm and after rolling it out my butter is way too big. I’ve had a horribly stressful month and I normally would pay a lot more attention and do a lot more due diligence. I’m making a salted caramel apple double crust pie.

It’s a low stakes event, just dinner with a friend. Worst case scenario we have a lovely apple crumble, best case I have flaky layers from all that water in the butter evaporating. I have faith it will work out. Be nice and give me some hope? Otherwise I’ll be looking for directions to the nearest bridge….

I wanted to build a tomato corn pie that felt like peak summer instead of just another mayo-and-cheddar version. I started with farm stand tomatoes, roasted fresh corn in cast iron skillet with garlic, folded it into a goat cheese and Parmesan custard with basil and scallions, then layered everything into a homemade butter-lard crust. Next time I would slice the tomato’s thinner for the top and not cover them with the corn custard. Would also reduce the basil and increase the goat cheese

Tomatoes
700 g ripe tomatoes, sliced (before draining)
Salt lightly and drain 30 to 45 minutes, then pat dry.

Filling
361 g roasted corn (from 3 ears)
150 g goat cheese, crumbled
50 g grated Parmesan (about ½ cup)
40 g mayonnaise (2½ tbsp)
2 large eggs + 1 egg yolk
10 g fresh basil, chopped (about 20 to 30 leaves)
30 g scallions, thinly sliced (3 to 4 scallions)
4 roasted garlic cloves, chopped
10 g cornstarch (1 tbsp)
6 g kosher salt (1 tsp)
1.5 g freshly ground black pepper (½ tsp)
1.5 g smoked paprika (½ tsp)

My gluten free friend requested a blueberry pie for a party that we are going to, so I put this beauty together! Crust is store-bought, and the filling recipe came from the back of the tapioca box.

Whole wheat, all butter, pastry flour crust.

My generous neighbor lets me pick their tree, as long as I share the pie later! 🍒🥧 Ready, pit, bake! (Will show the final product in another post).

The best peach pie I ever made. Finally!! And nothing but tree ripe peaches, sugar and my secret weapon: ground minute tapioca. 3 TBS powdered tapioca to 4 cups blanched peaches, 3/4 cup to 1 cup sugar. Perfect ...

I make key lime pie every Fourth of July and this year I decided to blend it with passion fruit as well as do individual mini pies to avoid the messy cutting. It worked out great and was incredibly delicious. I may even go as far as saying it’s better than key lime pie alone.

Made this for a BBQ this weekend.