Pie Day

Pi Day is March 14 (3.14), but pie day is when we looked at all the potatoes and apples in last week's share and thought: pot pie and apple pie! Last Friday's suddenly chilly weather helped, too.

(Let me admit up front that I can't take any credit for this one. The level of cuisine has improved markedly in our kitchen since other people have been doing the cooking.)

The pot pie recipe was Vegetable Potpie with Cheddar Biscuit Topping from Gourmet Today. (Full disclosure: I did the production editing for the book -- which pubbed just last Tuesday! -- so when I tell you it's amazing, that's with the slight bias of having hand-capitalized every main entry in the index. On deadline day.)

(This recipe, minus the turkey, is pretty much the same, and gets you the cheddar biscuits, which were sort of life-changing.)

My housemates, who are only slightly better than I am at following directions, improvised the filling based on the vegetables we had on hand -- potatoes, onions, carrots, celery, beets, eggplant, mushrooms, and frozen shelled edamame -- and used rosemary and sage instead of thyme. It was quite possibly the best pot pie I've ever had (though, to be fair, I was raised eating frozen Swanson pies).

I don't think my housemates used a recipe for the apple pie, so you'll just have to take on faith that it was a delicious and evocative taste of fall.