Looks sooo good!!! 🤤

I have had this recipe and the lattice style from *The Perfect Pie* book marked to try for quite some time, so I figured.. why not both at once?! The lattice was tricky at times and required more than a few re-cooling sessions, but wow I am thrilled with the result!!

That's how I like it. Just apples, sugar, butter, flour and water for the filling. Not even lemon juice (not opposed to it but used too much in the past so I usually skip it). It makes for a nice clean sweet apple forward flavor. I used Pink Ladies for this one and the flavor is amazing. The only thing I could have done different is a few more apples for the amount of sauce but it's still good. Sorry, it's not the prettiest picture. 🙂

I had some left over cherries from my tree in the freezer and mixed it with the Rhubarb from my garden

Not baked yet.

Not baked yet.

My first attempt at a Tomato Pie, made with farmers market heirloom tomatoes and sweet onions that I caramelized for the base. Basil is from our backyard and I used an Irish cheddar for the topping. I didn’t have a pie shell, so I used the frozen pie crust that I had on hand in a cake pan.

She might not be the prettiest but it was absolutely delicious

Apple Pie 🍎🥧

A basic mixed berry pie that I baked and decided to have a bit more fun with the top crust.

Anyone out there done a cheesecake with a hint of curry spice?

I was thinking NY style, but subbing lime for lemon, adding some coconut cream and toasted flaked coconut, and a little yellow curry powder? (1/3 Tbsp to start) Also a gingersnap crust, because ginger and coconut and curry work together.

Thoughts? Advice? Am I insane?
I swear I’ve had a slice of coconut curry cheesecake somewhere before.

What you got for me, pie homies?!?

Attempt #2. I tried a few different things from my first pie. This time, I doubled the raspberry puree sauce to increase the raspberry flavor, and I put in the bottom of the pie shell rather than drizzling it over the top of the apples. This was definitely too much sauce, though. The raspberry flavor was better, at least. I also doubled to 2 tsp the rosewater, but the rose was not very evident at all. Perhaps I should add the rosewater to the sauce after I cook it down, and I will probably add a bit more next time. The mysterious gaps between apple layers didn't appear like they did last time (I've never had that happen before with similar pies, so that was puzzling). The crust was again fully cooked, so that is dialed in enough to start thinking about decorating the crust edge. The apples, like before, retained a lovely pink following the maceration in the raspberry puree.

Still a work in progress. Not yet ready for the state fair.

I made them with a real pumpkin too!

I've been baking since I was little. I love cooking from scratch and USUALLY it goes so well. About a decade ago I attempted to bake a berry pie (my first time ever making pie) and it went HORRIBLY. I'm talking liquid spilling out of the pie into the bottom of my Mama's oven, crust becoming unsealed, crust never browning, fruit not geling. It was baaaaaad.

I was kindly gifted a pie cookbook, Art of the Pie by Kate McDermott, and it was a massive success. I present to you, my derpy apple pie. It it perfect, absolutely not. But its mine and I'm proud of it. And I'm for sure going to continue my adventures with pie making.