The photo not doing this one justice (idk, maybe I need a better set than the top of my trash can near the window in my kitchen?). A clean-out-everything slab pie, using up my languishing stash of frozen green market sour cherries, strawberries, plums, and apricots from last year, plus a bag of who-knows-how-old frozen blueberries. I let the fruit (more than 4 pounds total) thaw and macerate overnight with sugar, then boiled down and reduced the juices. The crust is a very successful experiment with buttermilk pie dough and some fancy all-purpose that wasn’t getting any fresher. Baked for 2 hours and so perfectly set. Sometimes the baking spirits shine down upon you favorably 🌞.