We had store-bought pie crust in the freezer from the cookie pie I made for Easter, when I was new to this dairy-free game and not in the mood to tackle finding a new crust recipe, so I decided to make a pie when I was inspired by the warm weather. Years ago, I used this recipe to make a cherry pie. It was my first fruit pie and it was perfect - the filling stayed exactly in place and tasted amazing. I was intending to make cherry pie again, but there were no sour cherries at the store, so I decided on blueberries. I'm so glad I did! The pie was amazing! I followed that recipe, using 1 cup of sugar, substituting blueberries for cherries, vanilla extract for almond, and coconut oil for butter. My husband said it was the best pie I've ever made and he hates berries! And look at how well the filling stayed in place. Seriously great stuff.
In other news, I have completed the front of my sweater. I just need to do the back from the underarms up, a bit of seaming, and the ribbing around the arm holes. I think I will have enough yarn, but I'm going to save the center ribbing on the back for last, because I'm fine with only having a few rows there if I'm running low on yarn. I'm pretty sure that I like it. The pattern looks like it maintained pretty well across the increases. Here's hoping for the best!
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