Hi friends! I hope you all had a lovely Easter. We enjoyed a quiet, joyful day—brunch at home, an online church service, and a little neighborhood drive-by to wave at family from a safe distance since the weather was so nice.
Later we gathered some family in Portland on Zoom and let the kids and cousins play games together. I’m grateful for technology; it helped our quarantine Easter feel almost like the real thing.
One of the highlights was a delicious pie my daughter Courtney made for us—one of the perks of having family nearby! She used the same gluten-free, vegan crust she made for Thanksgiving but swapped the apple filling for a mixed berry filling. The crust is the same reliable gluten-free recipe adapted with a 1:1 gluten-free flour blend.
We also had fun with Easter-shaped pie crust cutters. How cute are those? They inspired talk of more seasonal pies—there are never too many reasons to bake, so expect more spring-themed pies soon. This time we kept things simple, but the butterfly and chick cutters will definitely make an appearance in future pies.
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