Hi friends! I hope you all had a lovely Easter. We enjoyed a quiet, joyful day: a late-morning brunch, a streamed church service, and a short neighborhood “drive-by” to see spring decorations and say hello from a safe distance.
In the afternoon we gathered several family members in Portland on Zoom. The kids and cousins spent the evening playing online games together. I’m grateful for technology — it helped make our quarantine Easter feel close to normal.
To top the day off, my daughter Courtney baked a delicious pie for us. She’s living at home right now, which means pie perks for the family! You might remember the gluten-free vegan apple pie we enjoyed at Thanksgiving; this time she used the same gluten-free, vegan crust but filled it with mixed berries instead of apples. The crust recipe works well with a 1:1 gluten-free flour substitute.
We also used some cute Easter pie crust cutters — how fun are those? There never seem to be too many reasons to experiment with fancy pies, so we’ll keep finding excuses to bake seasonal tarts. We saved a few of the butterfly and chick cutters for a future spring pie.
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Easter Pie Crust Cutters
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