Fall may not be here to stay, but it definitely feels like it. A cool crisp breeze has been pervasive through the long weekend and makes me think of all good things autumnal.
I have always believed that Fall is Ontario's best season. It's not hard to see why I look to it with such anticipation: the decline of oppressive summer heat and humidity; the sudden invasion of vivid golds, oranges, reds and browns; the simple pleasures of anything warm and cozy; the piling up of fresh local produce.
On these last two notes did I decide to mark the transition into this great season, however premature. I had a little extra gluten-free pie crust pastry left over from a gluten-free Peach and Frangipan Tart, so decided to whip up a (mini) rustic Peach and Berry Pie.
Fresh peaches and [frozen] berries, tossed with a little granulated sugar, and left to macerate on the counter.
The pastry ball, cold from the fridge, rolled thin. The marble rolling pin seems a bit overkill for the task. What looks like flour is actually a gluten-free mixture of different non-wheat flours and starches. This particular mixture was sold ready-mixed from Bulk Barn, but there are other recipes that I'm looking to try. (There's a slightly funny taste to this one.)
Definitely a two-bite piece of pie, but not bad nonetheless!
Overall, everything turned out pretty well. The berries could have used a little more sweetening, but that just may be me. As frivolous and tedious as it looks, these mini rustic pies are quick and simple to make - no tart or pie pans required, no fancy edges, no leftover pastry, less dishes to do at the end. Definitely will keep this in mind for the next party!