On hot summer days I’m always feelin’ pie. And ice cream. Ice cream is important. Somedays I want pie with a side of ice cream. Somedays I want ice cream with a side of pie. If I’m feeling the latter, that’s when these little baby mini hand pies are called to order. Cuuuuute. But let’s be honest, while I love the flavor of this buckwheat crust (it’s nutty and robust and earthy), it kind of gives the crust a more dull brown color than the pretty golden brown we usually associate with pie crust. Soooo, we’re calling these ‘rustic’. That’s what we do, right? Whenever something is sort of ugly, we just call it ‘rustic’…? Yes. I think we’re gonna call these “rustic.” I feel a little one-trick-pony-ish with this recipe because they’re sort of a smaller version of this Cherry Pie with a Rye Crust. So, I’m sorry (a little), but seriously mixing different flours to make new flavored pie crusts is my new obsession. I’m pretty into using different flours, playing them off of the different fruit they’re paired with. I think it’s neat. I’m also really obsessed with fall-like spices paired with summer fruit. In this instance, …
Oct. 1, 2021, 12:03 p.m.
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This rustic, herbed wheat bread is delicious alone with butter, or paired with a hearty soup. Heck, ..
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My favorite zucchini bread recipe gets bumped up with pumpkin, spices and a special ingredient to cr..
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A dessert-style cornbread that absolutely tastes exactly like fall.
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