I gotta a new pie book in the mail and I LOVE IT! Immediately these Cheddar Rye Apple Hand Pies leaped out at me!
The world needs more pie, I think. Especially this week (and after last week) lol. Last year, I was in Chicago for work so I took a quick trip to Detroit to visit my brother who just moved there for a job. And while he was at work, I asked some of you for recommendations and the number one place you cute people told me to visit was Sister Pie. I was super excited. I jumped in his car (he lent me) and drove to Detroit. As I cruised around the city, I decided to drop in to Sister Pie.
The place is vibrant, warm and feels like a place that serves the community. Because I was so excited to be there AND because their case was jam-packed with baked goods, I ordered one of everything!
I’m having a moment with sour cherries. They never pop-up too much in LA. In Michigan, yes. But here, not so much. They’re pretty infrequent but OMG do I love them.
They’re the prettiest hue. Regular ol’ cherries, which I love, are usually much darker in hue, but sour cherries are the prettiest of pink. And their flavor! The perfect balance between tart and sweet. Sandwiched in between two pieces of flakey, buttery pie crust is a good move. A VERY good move.
On hot summer days I’m always feelin’ pie. And ice cream. Ice cream is important.
Somedays I want pie with a side of ice cream. Somedays I want ice cream with a side of pie. If I’m feeling the latter, that’s when these little baby mini hand pies are called to order. Cuuuuute.
But let’s be honest, while I love the flavor of this buckwheat crust (it’s nutty and robust and earthy), it kind of gives the crust a more dull brown color than the pretty golden brown we usually associate with pie crust. Soooo, we’re calling these ‘rustic’. That’s what we do, right? Whenever something is sort of ugly, we just call it ‘rustic’…? Yes. I think we’re gonna call these “rustic.”