Actually, I didn’t have to bring it anywhere, I was already here.
Just made the fambly a crumb-crust, not-too-sweet custard pie with fresh apricot, strawberry and prickly pear (cactus fruit) on top. Pretty danged good.
Whatchy’all eating?
Sigh… Going to a party Sunday, gonna go to a supermarket and buy a frozen pie.
Oh, it’ll be good enough. It’ll get eaten! But, ah, yours will have been so much better!
Bon appetit!
ETA: ooooh, I love cactus fruit! Cactus Apples, we called 'em. And you had to trim 'em REAL careful, as there was always a spine that was lurking to get jabbed into your tongue! I’ve had some interesting results using the broad, flat, “beaver tail” leaves of cactus as a thickener. Kinda tasteless, kinda slimy. Not unlike okra. You can also fry strips of it for dipping in salsa. Yum!
Dang, now I’m hungry…
The only pie I’ve brought lately are my rather popular blueberry and cherry cream cheese pies. I’m planning to experiment with a rhubarb cream tart, but it will have to wait until I have more time to cook. (I’m living on leftovers and fast food until a couple of projects are finished.)
My neighbours unexpectedly cut down all the mulberry trees that so shaded my yard, and berry patch. Lots more sunlight, and an abundance of rain this season produced a crop of wild blackberries of truly epic proportions. I was giving them to everyone! My friend the pie maker immediately proposed perhaps next year we could have pie! So, that’s happening, definitely!
Madame Pepperwinkle got a doughnut-maker for her birthday. So far we’ve had cake doughnuts, spice doughnuts, bagel-type doughnuts, lemon doughnuts, devil’s food doughnuts and orange doughnuts. She’s trying to figure out how to do pizza doughnuts. I must say, so far it’s all been good!
I made a cherry cobbler last week that was very, very good. The cherries were frozen, unfortunately, but they had been picked off of my sister’s cherry tree last summer when they were perfectly ripe and then frozen, so they were much better than any kind of canned cherries. I love me some crispy-edged cobbler. 
Sort of a pie…I got a recipe for Texas Style blueberry cobbler from Americas Test Kitchen and it’s goin down this weekend. I’ve never been disappointed with any of their recipes.
Last night I had a hankering for muffins but only had some miscellaneous fruit I had frozen right before I thought it would turn – apples, strawberries, peaches, etc.
So instead I just mixed it all together into a cake pan and made my new invention, Fruit Muffin Cake.
It was awesome.
Making a Banana and Pineapple Rum pie for some friends next weekend.
I want to make this sometime soon- BAMBROSIANANA
Ambrosia salad layered with banana pudding.
My 7 year old daughter and I made her favorite last weekend, chocolate cream pie. The secret ingredient was duck eggs. Plus a blackberry pie using frozen blackberries we picked last summer.
People, home-made pie crust is not that hard to do, and it is miles away better than the frozen ones. You might as well make the filling and serve it in desert cups and skip the crust if you’re going that route.
Just follow the recipe in America’s Test kitchen cookbook http://www.cooksillustrated.com/bookstore/detail.asp?PID=265. Not hard to do.
I’ve made several mulberry pies thsi year, and still have berries in the freezer. I’ve also made mulberry ice cream