Peach Apricot Raspberry Wedding Pie

My good friends Erik and Abra got married two weekends ago at Bare Knuckle Farm (where Abra is a business partner/farmer) in Northport, MI. The weather was *perfect* (despite the fact that much of the east coast was being hit by Hurricane Irene), old pals were there in force (making for a killer dance party later), and the food, oh, the food!


Abra is a chef in Chicago, and she enlisted her Chicago chef pals to each contribute a dish, for a local farm fancy wedding potluck, of sorts.


Two of the bakers Abra works with are Paula Haney and Kelsey Coday of Hoosier Mama Pie Company. They contributed the most delicious Peach Apricot Raspberry pies which stood alongside cakes by Sandra Holl and Meghan Stone at Floriole Bakery.


I can't speak much about the pie, honestly, because I ate it in sporadic bites while trying to prep for DJing, and don't remember specificities of taste, just that it was so fresh and DELICIOUS.

Congratulations and thank you to Abra & Erik (as well as to everyone who contributed) for this quite perfect celebration. May there be many delicious pies in your future! xoxo.

September Wedding Pie, or, "Peaches in the Summertime, Apples in the Fall"

On Saturday our dear friends Mandy and Greg had their marriage celebration at the Intervale. It was a beautiful, magical ceremony with smudging and droning and readings and singing and crying and laughing and bell ringing and despacho offering. After the ceremony, we all gathered in the barn for the D's: delicious dinner, various desserts made by Mandy's gal pals, dancing...and the Davises.

The dessert table!

For the occasion, I made a peach pie and an apple pie, in celebration of Mandy and Greg and also of the narrow window of overlap between peach season and apple season.

the apple pie, crust decorated with 2 birds...one in positive space, the other in negative space.

See archives from October 2006 for my apple pie recipe.

the peach pie, crust decorated with lots of overlapping tiny hearts

My recipe for Peach Pie filling
adapted from The Gourmet Cookbook: 

3 lbs. peaches, peeled, pitted, and finely sliced
1/4 c. fresh lemon juice
5 Tblsp. all-purpose flour
3/4 c. sugar
1/4 tsp. salt
pinch of ground mace

Toss peaches with lemon juice in large bowl. Stir together flour, sugar, salt, and mace in small bowl and add to peaches. toss until combined, and pour into crust.

Greg's dad Rowland cuts the pie!

Dale is about to enter the pie enjoyment zone!

And I know this is a pie blog, but I would be remiss if I did not mention Meghan's PERFECT white wedding cake with homemade candied edible flowers. And while I'm at it, I'll mention the other delicious desserts (though I was too full to try them): cupcakes by Angela, cheesecake by Joe and Lauren, and vegan cupcakes by Babycakes via Stacy!