My friend Christina recently asked if I could teach her how to make a pie, which is very exciting since I’ve been deep into pie practice and the concept of “Pie Sunday,” (or, Pie Saturday) which involves some baked creation and asking neighbors or friends to come over and enjoy. It’s an easy way to get feedback on my latest baked goods, and a great way to keep practicing various dough recipes and fruit combinations.

I’ve also been researching what is involved in becoming a registered and licensed cottage foods operator. So far, it sounds like various applications, several permits, and a yearly fee. But not too many hurdles between making pie at home for friends, and being able to sell pie to friendly folks on Sunday. I’m feeling excited about this opportunity, but before I go too far down the road of planning, dreaming, and supposing, recent weeks have included…

Nectarine-peach-apricot pie for father’s day:

Blackberry-plum pie, just because:

    

Two galettes for the Fourth of July:

And a genuine mixed stone fruit/mixed berry pie in honor of Nick’s mom visiting from Nebraska:

This last, I think, was the tastiest of all pies of-late. I’ve ventured very timidly into the world of cherries in pastry or pie, because I always read that on their own they are not very flavorful; that the sour cherries, only to be found once a year for a brief window of time, are what make a cherry pie special. But I beg to differ! I think the texture of sweet cherry, along with its perfectly bite-sized package, is what makes it special. And tasty. And my new favorite stone fruit in pie.