Pie season is upon us, so here's a simple recipe for a deep dish pie crust. It turns out flaky and crisp, baking perfectly for those recipes where you need a pre-baked bottom crust. If you are making a double crust pie, just double everything and you'll have plenty of dough, and enough left over for a few sugary cinnamon roll treats.
It's August and high season for tomatoes. It's the season when tomato bonanza meets the world of extreme sports, the season of county fairs and tomato catapulting contests from mid-evil contraptions designed to launch soft red orbs into oblivion! What else will we do with such pomodoro overflow?
If your neighbors have had enough tomato generosity and you need something more than another recipe for sauce, and gazpacho is not your thing, this is for you. Calling for 2 1/2 pounds of fully ripe "love apples", here is a savory pie with more sauce appeal than a great pizza.
For those who either cannot or will not eat dairy, I offer this superb version of Espresso Chip Ice Cream, calling it "ice dream" because truly, it is the stuff of dreams for anyone having to kiss dairy good-bye. I had a period of several years where dairy and I were not getting along, hence, you have my sympathies. It was a time when the only dairy free option was a lactose free ice cream; I tried it and chose to abstain. It just wasn't a worthy option.