Hi friends — Courtney here (Melissa’s daughter)! I love baking seasonal pies throughout the year. It’s a lovely way to welcome a new season, mark a holiday, or celebrate just because. The very first pie I made was the apple pie I shared for Thanksgiving, and the family loved it so much that I kept creating a new pie for each holiday and family gathering. I find pie baking calming, and designing unique crust patterns lets me be creative and playful.
Last Easter I decided to change things up and made a fruit crisp instead of a pie. I still incorporated pie crust shapes on top to give it a festive look. The crisp was delicious on its own, and the added crust cutouts made it even more special for the holiday.
- I used a strawberry crisp recipe that’s vegan and gluten-free—perfect for a lighter, seasonal dessert.
- For the crust shapes I used a reliable pie crust recipe, adapted to be gluten-free and vegan by using gluten-free flour. I only made a half batch since I needed just a small amount of dough for cutouts.
- To create the festive top I used Easter-themed pie crust cutters and tiny alphabet cutters to personalize the crisp.
PS — you’ll spot some of my pie designs and tips in our new book, A Lovely Life.
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