I can’t tell you how thankful I am to have found this recipe for donuts. If not for this, I would be drowning in greasy, fried donuts from the local donut shop this past month.
Every few months or so it hits me how amazing donuts are and then I go on a bit of a bender. So I’ve been baking these donuts all fall. One too many times. Ok maybe five too many times.
I’m going to keep this post really short. It’s the start of the holiday weekend and there’s many things you should be doing other than reading this post. Like making this pie. And eating this pie.
When I saw a picture of this pie from Broma Bakery show up on my Instagram feed I knew I had to make it. I loved the rustic simplicity of it. I couldn’t stop staring at it! It conjured up an image of sitting at an old wood picnic bench on a hot summer day with fireworks overhead sharing pie with friends.. That’s not how I ate the pie – in reality I enjoyed this pie while my dog and one year old daughter clawed and pulled at my leg. But, nonetheless, still a festive time. My dog was in his patriots bandana.