Hi friends, it’s Courtney, Melissa’s daughter. I love baking seasonal pies throughout the year — it’s a lovely way to welcome a new season, mark a special occasion, or simply treat ourselves. The very first pie I ever made was an apple pie with fall leaf decorations for Thanksgiving, and the family loved it. Since then I’ve enjoyed making a new pie for each holiday and family gathering. The process of pie baking is relaxing to me, and I enjoy getting creative with different crust designs.
Last Easter I switched things up and made a fruit crisp instead of a pie, but I still incorporated pie crust shapes for a festive touch. The crisp was delicious on its own, and the added crust cutouts made it extra special for the holiday.
- I used a strawberry crisp recipe that is both vegan and gluten-free, adapted from Build Your Bite.
- For the crust shapes I used a vegan pie crust recipe, made gluten-free by substituting a gluten-free flour. I only made a half batch since the crisp required a small amount of crust.
- To decorate, I used small Easter-themed pastry cutters and mini alphabet letter cutters to personalize the design.
PS: You’ll find several of my pie designs and tips featured in our new book, A Lovely Life.
Pre-order bonus: FREE seasonal planner and botanical art prints with your pre-order of A Lovely Life.
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