Gratitude Month -- Good-bye Pie Month

Pie Month, or March as normal people call it, is over and I am grateful to call it a success.
We had pie in the house available for the evening meal every day for the entire month.
It got my creativity stirring as I looked for new ways to make old favourites.
It lead to assorted streusel toppings including one with pecans and an apple pie with a baked in rum sauce.
I made pot pies and pizzas as well. I tried to replicate Turtles (TM) in pie form, and I even followed a recipe once.
Well, mostly.
It was this one and without a formal declaration of Pie Month and encouragement from the Bag Lady I may not have ever tried:

Vinegar Pie

A commitment to pies led to this:

Bottomless Whiskey Pie

and it gave me valid cause to come up with this:

Cane Toad Pie

It was fun.
I got to invent stuff.
And I got to eat all my experiments.
I'd call the month a success.
All that aside, I'm grateful it's over.

A Pie Month Check-In

Beef Pot Pie

Pleasantly Juicy

I've devoted this month's baking adventures to pie. This includes pot pies, dessert pies, and pizza. Yesterday I took leftover roast and the veggies it got cooked with and put them between two crusts for a beef pot pie.
It turned out well.
Wheat gluten isn't so good for me. I am not celiac, merely intolerant, so I've learned to make bread products with other flours. I am lucky in that I can use spelt, Polish wheat, rye, barley, and oats.
It takes trial, error, and plenty of eating to sort out what flours need what smooth-talking to get them to do what I want.
The above is some Polish wheat (kamut) mixed with spelt. The former is ground by my husband's father and is a pleasure to work with while the latter was purchased from an Alberta company.
It was listed as whole grain and we believed this was meant in the same vein as one would buy whole wheat flour for baking. I grew up on a farm. The stuff they sent us looks like the stuff my dad made into chop for the hogs, only not as fine.
I run it through my blender for a few minutes and it chops it enough to incorporate the bran and make it easier to use. It is not great, but I can work with it.
The more I play with the flours, the more I understand them, and the easier it becomes to bake.
Pie Month.
I do it for the research.