story and photo by Marisa McClellan WE'VE ARRIVED AT THE TIME OF YEAR I fondly refer to as pie season. There’s truly no better winter dessert than a flaky pastry filled with something sweetened and spiced. When I bake a pie—especially one that isn’t going to hang around my kitchen—I’ll always make a
MorePeach Pie with Crumble Topping
1/2 recipe of basic pie dough5 cups sliced peaches (8-9 peaches)1/2 cup brown sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/2 tsp. almond extract
1 min read
Basic Blueberry Pie
1 recipe of basic pie dough6 cups blueberries (fresh or frozen)1 cup sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/4 tsp. grated nutmeg2 Tbsp. butter1 egg (for egg wash)
1 min read
Strawberry-Rhubarb Pie
1 recipe of basic pie dough1 quart strawberries, washed and quartered1 pound rhubarb, chopped into 1-inch lengths1 cup sugar1/2 cup all-purpose flour1/2 tsp. vanilla extract2 Tbsp. butter1 egg (for egg wash)
1 min read
For most of my life, I believed that pie was special occasion food, reserved for big family dinners and primary holidays like Thanksgiving and Christmas. Because of that, I developed a parallel opinion that making pie was extraordinarily hard. Why else would it be trotted out only once or twice a year?
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