FINALLY, the temperature dipped below 75 degrees in San Diego. I can officially start autumn cooking!

At one time I had great intentions of becoming an avid pie baker. I even took a 3-hour pie-baking class…actually it was more of a pie-eating class, with generous “samples” of each of the six pies the teacher made. It was incredible! As much fun as she seemed to be having in rolling out the perfect flaky crust and weaving the most beautiful lattice, I realized that the eating part was where my true passion lay.

So it was without any guilt or reticence that I leveraged ready-made refrigerated crusts to help make prepping this scrumptious pie easy as…well, you know.

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