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peach

Vegan Peach Pie with Spelt Rye Crust

Vegan Peach Pie with Spelt Rye Crust

Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.

This, my friends, is true summer beauty.

Vegan Peach Pie with Spelt Rye Crust

I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.

Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.

Vegan Peach Pie with Spelt Rye Crust

Juicy and sweet, peaches are certainly undergoing a stellar year.

And as a result, the pies that are produced from those peaches are reaping all of the benefits.

After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.

Vegan Peach Pie with Spelt Rye Crust

The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.

Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.

I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?

Vegan Peach Pie with Spelt Rye Crust

If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.

The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.

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Easy Fruit Crisp in a Jar

Fruit Crisp in a Jar

Who doesn’t love eating out of mason jars? Or drinking for that matter.

I bought a simple glass water jug with a swing-top, and find myself drinking so much more water throughout the day as a result. There’s something majestic about glass.

Spooning fruit crisp out of it feels divine.

Fruit Crisp in a Jar

Apples are quickly beginning to take over farmer’s markets, with wooden boxes that leave little room for other fruit. This past weekend, however, I managed to snag a few of the lone cartons of raspberries sitting on the table. From my freezer I grabbed some late August peaches, and went to work making this crisp.

I wanted one last taste of summer, baked to perfection.

Crisps are so simple to make, and baking them straight in a jar makes for an equally easy presentation. I love how healthy crisps feel, and how few of the ingredients really need to be measured. This compared to much of the rest of the baking world. A spoonful of cinnamon here, a dash of ginger there. It’s really up to you.

If you can’t find berries (and didn’t save any summer peaches), I’m sure apples would work well here too. Given the jar method, choose a softer apple and slice thinly. This way you ensure you’ll end up with a soft, perfect-for-ice-cream dessert. Adorable, right?

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