Upper Crust: Delicious meals in the pie of the beholder

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 bit more crust; the scraps make for great little filled pastries. Sometimes I’ll stuff them with leftovers from the previous night’s dinner to make a meaty turnover, other times I’ll quick cook some fruit in a little sugar and butter.
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