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

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4 mins read

Recipe: Peach pie with crumble topping

Peach 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

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1 min read

Recipe: Basic Blueberry pie

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)

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1 min read

Recipe: Strawberry-Rhubarb pie

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)

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1 min read

Upper Crust: Pie, demystified

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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2 mins read