I grew up eating Baltimore Peach Cake and my mom and I experimented with a variety of different recipes (before the internet!) As an adult I’ve gone back to the super thin yeast dough base, so it’s very much not a cake, but still delicious! Time: 45 minutes active, 2 hours 30 minutes passive Ingredients:
baking
Gluten Free Pie Crust
I use this a lot for making quiche (when you have backyard chickens, you make A LOT of quiche!) and there are a number of strictly gluten free people in my life. It’s a high dairy recipe, but the texture is lovely and it holds up well with a heavy filling. You can also use
Blueberry Lemon Verbena Pie
This is one of my favorite summer pies, I have four blueberry bushes and this is the primary dish they go into! This recipe is just for the filling assembly and baking, for my regular pie crust click here and for a gluten free pie crust click here. Time: 20 minutes active and 35 minutes
Pie Crust
I use this for both sweet and savory pies, but I leave the sugar out for savory crusts. This is specifically for a gluten centric crust, check out my gluten free pie crust here. This recipe makes enough for one bottom crust and one top crust. If you’re making a quiche, half this recipe. Time: