Apple-berry Pie for Pie Day

Apple raspberry pie

Happy 3.14 – Pi Day! We can still get local apples at this time of year, and a handful of fresh or frozen berries make such a delicious accompaniment, adding a hit of tartness and colour to the usual apple filling. Virtually any kind of berry works, from blackberries to blueberries to raspberries – if you use strawberries, slice them first to more evenly distribute their juices. And get your kids in the kitchen to help! Since it’s Pi Day, you can even cut the Pi symbol into the top crust to allow steam to escape.

If it’s your first time working with pastry, just remember to handle it as little as possible, and don’t worry about it looking perfect – the best kind of pie is the kind that’s on your table. (And when it comes to pie, rough = rustic!)Read More

Lemon Meringue Pie

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It’s almost Pie Day! Every March 14 – 3.14, get it? – we celebrate with pie. Everyone seems to love a towering lemon meringue pie, and lemon is perfect as winter turns into spring – citrus fruit is still at its peak, but the bright flavour of lemon somehow tastes like sunny days. And if the thought of making pastry intimidates you, no pressure – this is made with a simple press-in graham crumb crust.

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Maple Apple Tarte Tatin

tarte tatin

I’m a huge fan of the tarte tatin – that upside down pie started on the stovetop and baked in a skillet, then inverted onto a platter with caramel dripping from the apples down the sides. It’s a delicious mess, and a perfect dessert to make when you don’t have a lot of time but want something rustic, comforting, and totally fantastic. It’s good with pears too – they’re a bit juicier, so anticipate more drips.

Maple Apple Tarte Tatin

adapted from Canadian LivingRead More