It's with a tiny twinge of pride that I tell you the pie crust was a success. As I'd mentioned, I had given up on making pie crust a long time ago. I sometimes fall into these ruts in which I define myself by what I am not. Such as, I am not a morning person, I am not the best at keeping in touch with people I care about, and I'm not a pie maker. But yesterday's pie crust gave me a glimmer of hope that those ingrained tendencies can sometimes rather easily, sometimes with determined hard work, be molded, directed and, *heavens!* changed.

I may actually make pie again. And maybe I'll start going for 6 AM jogs...

Yesterday's pie was an autumn harvest full of tangy, tart, sweet, and spicy. Pear, apple, cranberry, and my addition, ginger, made for a color rich, burst in your mouth juicy mess. The basic recipe is 2-3 tart apples, one ripe pear, 1 and half cups of fresh cranberries. I added (a little too much) fresh, finely diced ginger and lemon zest. The bottom is a traditional flaky dough crust, and it's topped with a streusel made of whole oats, flour, sugar, butter and spices.

Top with lightly sweetened whipped cream.

Think about the next pie you're going to make.

Clare1 Comment