Last weekend, we hosted our annual pie social and over sixty of our friends showed up on a rainy Saturday afternoon.
Guests who love to bake came bearing pies of all kinds, until my table was filled with fifteen homemade creations. Some were bursting with local fruits such as blueberries, apples, pears and raspberries, as well as rhubarb. Others featured nuts like pecans or coconut, and a towering Banoffee pie held sliced bananas under a mountain of whipped cream.
We had classic pumpkin pie, too, as well as a huge pot of hot spiced apple cider to accompany the desserts. It was an afternoon to remember.
Surveying the spread, one thing was apparent: my friends are as excited for fall baking as I am.
is the second cookbook from Alana, and a long awaited companion to The Homemade Pantry. It’s a personal and passionate ode to home cooking without an ounce of pressure. Alana encourages aspiring cooks with memorable lessons such as Do Your Best and Then Let Go, Be a Beginner, and Do the Work. In fact, these guiding principles form the outline of her book, and she explains and expands on them in thoughtful essays that undoubtedly come from a place of learning.
