Good Morning, all. After several failed experiments I took a week or so off from baking to wallow in discouragement and work my way through the September issue of Vogue. Having accomplished both, I am happy to say that I'm back at it again and have enjoyed some success with something I've been wanting to do for awhile now: a gluten-free crust! 

It's not so much that it being gluten free mattered to me, but more that I wanted a nutritional improveme...
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This is a catch-up post - I made these little pies awhile back and never got around to posting them. The truth is, I'm not a huge fan of crumb toppings, so I wasn't especially proud to have used one in this case, but it actually worked really well for this pie. I find that crumb toppings are often on the sparse side, so I really layered it on here. Throw on some ice cream, and you really can't go wrong (provided you have good nectarines to begin with). I used a crea...
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 Crust

graham cracker + almond flour + butter

This is the first time I’ve made a graham cracker crust, and I feel compelled to point out that I don’t own a food processor - so all graham cracker crumbs pictured here were hand-smashed by moi. This is (1) harder than it sounds (2) Not good if you have a paper cut. I added almond flour to the crust because… I had just bought almond flour (think: kids who insist on wearing their new shoes out of the store) and sub...

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