We’ve gotten our first whiff of fall in New York City this week. This morning, I actually put on socks. But now that summer is beginning to fade (and soon, too, will my flip-flop foot tan), it’s officially okay to start thinking about baking, specifically pies. There is so much good fruit around.
If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.