The weather was magical yesterday. It was almost 50 degrees. A lot of the residual snow/ice melted. Seriously, it was glorious.
And now winter storm “Vulcan” is a-coming. Mr. Vulcan is bringing 6-10 inches of snow in his suitcase. Obviously, he’s over packed. It’s just an overnight stay, after all.
Clearly, Mr. Vulcan is quite rude. So rude, in fact, that even the cat feels the need to throw some (sleepy) shade toward Mr. Vulcan.
But enough weather talk…let’s talk about better things. Like pie.
Let’s talk about pie! Continue reading
For some reason or another, a lot of people I know seem to dislike pie. Usually, it’s for one of two reasons: one, people don’t seem to enjoy cooked fruit, and/or two, nobody wants to be bothered with making pie crust.
I don’t understand you cooked fruit haters. I will eat just about any fruit, pretty much regardless of preparation. I’ll even eat durian, world’s most hated and possibly stinkiest fruit. Funny story about durian…one time, Brandon’s cousin brought durian to work for lunch, and they ended up evacuating the building because they thought there was a gas leak. Yeah, it’s that stinky.
I totally understand the hatred of making pie crust, though. It’s annoying. And store-bought pie crusts are never really all that tasty. So then you end up just sort of…avoiding pie. This recipe, though, will solve your pie crust problems. It’s insanely simple. I even cheated a little (okay, a lot) and used my food processor for the part where you have to cut in the butter.
The best part about this recipe is the adaptability factor. Use whatever fruit is ripe/in season. Change up the citrus to match. You could even substitute the sweetened cream cheese with chocolate, if you wanted to. Or leave it out altogether.