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I’m pretty sure that I’ve discovered total baking zen lately: that glorious moment when you are completely and utterly in the zone, when everything comes together smoothly and calmly and, above all, you are at peace with the world. Yep, my baking happy place is pie. Fruit pie. Summer fruit pie. Cherry pie. Peach pie. Raspberry pie. Pie, pie, pie. My God, I love baking pies. If I had a pie shop I’d call it What Pies Ahead. Or maybe Pies From The Sky. Or Pie It Forward.

Something about making beautiful pate brisee (shortcrust pastry) from scratch, followed by blanching fruit, stoning fruit, sitting fruit in a mixture of sugar and cornflour is just total baking bliss for me. And then eating pie… y’know, as much as I love the eating of the pie, I think I like the making of the pie a little more. Which is both weird and good – weird because who doesn’t love eating pie?! Good because I need to stop eating pie. Stop Jackie. Stop it now.

But that’s okay because I’m going to pass my pie torch to you (tee-hee, pie torch) and you can make pie and then I can stop being so fat. Okay? Got it? Good.

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So I’m back! But I’ve got to deal with a little housekeeping before we get into the food, so please excuse me whilst I discuss something that is not at all food related and a little personal: this post has good news and bad news. The good news is that hey! I’m posting again! I know, that’s hard to believe in itself! The bad news is that I may disappear again because I am not a very well bunny & I’m going to be getting myself better & running back & forth between the doctor’s surgery, hospital & various events, so let me explain (there is food at the end of it, I promise!).

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