After my trip to the farmer’s market, I was inspired in so many ways. And one of the ways this inspiration manifested was through a pie. And not just any pie, but the first pie I made without using any measurements–I went with just the feel of the dough in my hands, taste, texture, and sight. Risky business, I know, but I was ready for the challenge. After all, I’ve been making pies for a long time now, wasn’t it about time I just trusted my instincts? I thought so, so I went ahead and gave it a shot.

I sliced up the fresh rhubarb–the seasons first–cut up two fresh pears, Bosc I believe, sliced a fresh vanilla bean down the middle and scooped out the insides with the blunt end of a butter knife, tossed it all together in a bowl with a few tablespoons (about 4-6) of sugar and let it sit while I made the dough. I like to let my fruit mixtures sit for a bit while I do something else, this gives them a chance to mingle, let their juices run into each other. They become better acquainted making your fruit dish (pies, cobblers, etc…) an even better experience.

I then set in for the dough. I scooped out what I thought looked like a quarter cup of earth balance buttery-spread, cut off what I believed was about 8 tablespoons of butter from the fresh brick of Kerrygold we had in our fridge, dumped in about 3 cups of flour, added a bit of apple cider vinegar, and ice cold water, then kneaded it with my hands. It was a pretty neat experience just trusting my hands to tell me if it was ready or not. It felt a little dry initially, so I simply added a little bit more water, worked it a little longer with my hands, and wa-la! Pie dough was ready to go. I gave it a rough roll out with my rolling pin–meaning I kept the dough pretty thick and was just trying to get it flat so I could lay it in the pie plate–filled the pie with the fruit, then realized I needed a topping. I used about a cup of oatmeal, some brown sugar, a bit of cinnamon, and a few tablespoons of olive oil, mixed it all together, and sprinkled it on the top. In it went at 400 degrees F and baked for 40 minutes.

People, this pie was fantastic! I would recommend trying to make a pie, or any dish for that matter, based on touch and flavor, then relying on the visual. It keeps you present, honest, and fully in the moment–especially if you want your food to taste good! I also used really good ingredients which definitely helped with the flavor. If you do try something like this, I’d love to know how it turned out–even if it comes out looking like and/or tasting like hell! The first try is always a little wonky, so don’t give up and give it a go again. Your thoughts are always much appreciated.

In other news, I’ve made some significant updates to my Food Loyal website. I’m excited the direction it is taking. It just makes so much sense to pair health coaching with eating design, bringing people a creative and holistic approach to their health and nutritional needs. I can not WAIT until I am certified in May and can start seeing clients then officially! I especially love working with small groups and families to find creative solutions to reach their goals and meet their needs–so much fun and talk about an interesting design challenge. Hope you are having a wonderful week!