I had a lot of flat peaches in my veg box. And some random veg box pears and strawberries. So I made a little peach, pear, strawberry pie, with a bit of mint and a teaspoon of chambord. Because I’m the kinda person who has a little pie plate. Many ready-to-roll crusts in the UK are vegan, so easy and convenient for a lot of people. I used one here. I think the trick with most pies is to not overfill it; leave some room for it to bubble while it bakes. I measured my fruit in the empty pie plate first and then added the sugar and thickener accordingly.

On the topic of pie, my pie-game was vastly improved recently when my sister-in-law Diana bought me a fabulous book by Kate McDermott called “The Art of the Pie” which, if you like pie, is a good read https://artofthepie.com/books/

One of the things I learned from McDermott’s book is not to be limited by a pie plate. As long as you know the ratios and taste as you go along, you can scale up and down for any size pie plate! She provides the following ratios in her book:

Sugar (pg 114)

• 1/2c (100g) for apples and pears
• 3/4c (75g) for blackberries, blueberries, raspberries, and stone fruits like peaches, plums, and apricots
• 1c (200g) for rhubarb
• 1 1/4c (225g) for sour cherries

Thickener for a 9″ deep dish pie plate (pg 116)

• 1/2c (73g) flour for apples and pear fillings
• 2-3 tablespoons (24-36g) tapioca for blackberries, blueberries, raspberries, and other berries, sometimes followed by 1 tablespoon of flour
• 1/3c (60g) tapioca for deep dish rhubarb, sour cherries, and juicy stone fruits like peaches and plums