I made a pie.
I started with Dorie Greenspan’s apple pie recipe from Baking: From My Home to Yours, which uses tapioca as a thickener, and added a bit of cornstarch as I did not intend to use only apples. No no no.
I made a peach apple raspberry pie.
First a layer of Jonamac apples (similar to McIntosh, they baked very nicely) and raspberries, then a picturesque layer of fanned peaches, which took ages and which of course I forgot to document, and which really ought to have been the top of a tart, which is the new species of baked thing I want now.
Then a tartan latticework crust, because I never can do things the easy way.
Brushed with milk and sprinkled with cinnamon sugar.
So pleased with my pie, which turned out beautifully. I should really make more pie. I don’t have any rabid love for pie (excepting pecan pie, in which case it may be love), but I enjoy it. I think it’s one of those things I like making even more than I like eating, a satisfyingly involved, crafty process. It’s one of those things I am happy to give away.
The pie bird isn’t strictly necessary when the crust is open, but it’s just so cute. And, for what it is worth (this was my first time using it), the juices did not run over, and the crust was not a soggy disintegrated mess.