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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Good morning, internet. Today is the first of what may be many posts about combination fruit pies or, fruit pies that combine multiple fruits (think "strawberry rhubarb"). I've recently had several experiences that have reaffirmed my belief that cabin fever is great for culinary creativity - so is having an arbitrarily stocked kitchen (*note: only true sometimes - other times disastrous). A combination of these two circumstances have fostered some of my best (and many of m...
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 Summer's making its last stand around here, so I played along this weekend and made peach cobbler with my AC on.
I used THIS recipe, which I loved. I also finally got to use my tapioca flour!

Filling
6 cups peaches (skinned, quartered, sliced)
3/4 cup sugar
1/4 cup tapioca flour (I used flour not 'quick cooking tapioca' because I don't know what that is, and the internet said they could be used more or less interchangeably). 
cinnamon
lemon juice

Note: As far as thickening agents are ...
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 Again: Technically a cake, but it both looks like a pie and was made in a pie dish so... sort of a pie. 

For the yogurt cake I used the recipe from The Complete Robuchon 

1 stick butter

2.5 cups flour

5 oz plain yogurt

3 eggs + 1 yolk

3/4 cup sugar

1 TBSP baking powder

1.5 TBSP white rum (I didn't actually use rum, but it's in the recipe)

> Line the bottom of the pie dish with thinly sliced peaches & drizzle them with honey. Let this mixture soak while you mix the cak...

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