I was so excited to retire. I had retirement life all mapped out. Lots of travel, golf, time with family and of course I could devote as much time as I wanted to Pie Lady Bakes.

Enter COVID.

So the travel and golf took a hit, family time was limited for a while, and that left lots of time to lean into blogging.

And I really did. Lots of new recipes, a few videos, but mostly writing, photography and baking.

What I didn’t expect is that I would be offered remote work. Not a part of the plan, but I made the pivot, thinking I could add to the family coffers while keeping my brain busy.

You know, in addition to the family, writing, baking, photography, videos, building my blog etc. etc.

People would say to me “I thought you retired!” And I did. Of course I did.

But what I realized was the expectation of others was that I would ‘do retirement’ like my parents did. Lots of charity work. But also lots of sitting around, watching TV. Playing cards.

There was nothing wrong with any of that. But I knew that wouldn’t be my retirement.

So fast forward to today.

I still do consulting work, and I had expected it to end. But out of the blue I’ve been asked to continue until the end of the year.

I thought the next six months would give me the chance to focus on the blog and of course my YouTube channel.

I agreed to the contract extension. There is security in knowing that income will be coming in.

But in doing so, I realized I would need to take a hard look at my six month plan and decide what I wanted to keep, what could be changed or eliminated and would I be able to make room for anything else?

I’ve shared some of that with you over the past couple of weeks.

All of this makes me ask the question

“How do you figure out what you want your life to look like when the old plan doesn’t really fit anymore?”

With making space for paid work, I needed to look at my creative work.

Creative work includes blog post writing, baking, creating videos, writing newsletters, posting to social media, creating and selling digital products.

Why do these matter?

• I love to write and share old fashioned recipes.

• Making videos every week will help me grow my channel into something that will earn income

• Writing newsletters is helping me create and build our community

• Social media helps me get the word out - to draw in new viewers and subscribers

• Digital products are new for me this year, but they are a great way to build my own products

For now, in addition to the paid work, my creative work will include writing newsletters and making videos, while making time for my family. That still leaves me with a bit of a juggling act.

When you don’t have to keep doing everything you’ve always done, what do you still want to make room for?

I think it all comes down to choice.

I’m retired, so the argument could be “I don’t have to do any of it.”

There is so much here I want to do. And if I’m honest with you - I would love to do all of it!

But of course there is only so much of me to go around.

I’m starting to think “what’s next” isn’t something we figure out once and for all. We just keep adjusting as life changes.

Until next time,

Grandma Judy

We drove to London, I did a lot more walking than I’ve been doing lately (that’s another story!) we went to Costco — which probably counts as an endurance sport all by itself — and I bought 3 kilograms of frozen sour cherries.

I thought that was about five pounds. Honestly, even though the metric system has been used in Canada for over 50 years, I still don’t quite get it. Turns out I now have 6.6 pounds of delicious Montmorency cherries.

I bought extra because after a killing frost here at home this past Spring, these little suckers are really hard to find. So now I’m ready to bake my delicious cherry pie recipe! And of course make a new video.

The one I have is quite old and was made for me. The video editor used sweet dark cherries and store bought pie crust. I love to use store bought crust, but something was definitely lost in translation.

The new video will definitely arrive before Pie Baking Season.

Speaking of pie baking season - if you want to up your pie crust game, or just need a little help, the Pie Week Prep Kit delivers! It’s easy to use, full of charts you can stick on your fridge - just print it out at home and you’re all set to make delicious flaky pie crust! It’s a steal at only $7 😉

Get the Pie Week Prep Kit!

But the biggest purchase of the day wasn’t cherries.

I bought a new camera.

This has been on my bucket list for awhile now. I’ve done so much research, talked to fellow food bloggers, and decided on the Sony EV-10. Too exciting. I got a great open box deal at a local camera store and will get it in the next week. You’ll have to let me know if you can see the difference in video quality.

But it will still just be me in front of and behind the camera. Nothing fancy. Just me.

I found the whole camera purchase a bit funny though. Because while I’m upgrading my equipment with this new camera, and investing in my YouTube channel - I’m also going to be doing less.

Until recently I thought I had to do all the things. Blog posts, videos, reels, social media, products, newsletters.

Well as I shared last week, that’s changing. If you missed it, you can read about it here:

Subscribe and join me each week for easy baking, cozy living, and a little encouragement to keep doing the things you love.

And as you may have discovered, doing all the things can really take the joy out of the goal.

So lately I’ve been looking at what I actually want to spend my time on.

I’ve decided to stop making YouTube Shorts for now and put that time into my longer baking videos instead, in order to simply my channel. My goal is to be monetized before February 1. That’s when the watch time requirement goes up from 4000 hours to 8000 hours!

Pieladybakes on YouTube

I’m paying more attention to the people who already show up to watch, read, bake and chat with me instead of constantly trying to find the next audience somewhere else.

I want to find my people.

I know they are out there, but haven’t discovered me. Not yet.

I’m asking myself a very simple question:

Do I actually want to keep doing this?

Not all of it.

This particular thing.

Because I still want to bake and make videos, and I love to write.

I get ridiculously excited about finding 3 kilograms of frozen sour cherries. 😂

And apparently I still want to learn how to use a new camera.

Maybe the answer isn’t to stop doing things.

Maybe it’s to stop doing the things that take time away from the ones that matter.

Yesterday, our pup Ruby spent the day at doggy daycare while we were out. By the time we got home, she was completely pooped.

So was I.

There was no working on the newsletter. No getting ahead on next week’s projects. No squeezing one more thing into the day.

We were done.

And you know what?

Everything was still here this morning. The cherries are in the freezer and the camera has been bought.

And today is about relaxing, watching the Jays game and making a yummy dinner with Mark.

And of course chatting with you.

I’m wondering if doing less isn’t slowing down after all, but more about just getting a little better at deciding what’s worth doing.

Bake easy. Live cozy.

Grandma Judy

It started with my blog, Pie Lady Bakes. I love that thing.

I love writing for it, baking and creating recipes for it. Taking mouth watering photos. Designing the website. All of it.

Instagram? Check.

Facebook? Check. Check. I’ve got five pages.

Pinterest? Oh yes, and a Pinterest manager to help me.

YouTube? Every week, a long video and maybe a Short or two, that I can reuse as reels. Sometimes I hire a video editor to help as well.

Digital products? Well yes, I know how to make those and I have several I’ve created on my own.

The ‘experts’ tell you to build your email list - give something valuable to your subscribers, create a funnel to sell them a low cost product.

Post on all your socials consistently. Yes I’ve done that too.

Google SEO? Oh yes, I’m on the front page of Google search some days.

But right now I’m standing in my kitchen surrounded by video lights, tripods, and cameras, with a lemon loaf that sank in the middle and that overbaked around the edges.

I’ve just backed into one of the video lights and I’m thinking “I just want to bake pies and delicious desserts.”

And what the heck am I doing all this for at 70?

I guess I could say what the h*#l am I doing all this for at 70? but my Mom might be listening. You know, out there in the universe.

Introducing “What’s Next”

This week’s newsletter is a preview of the kind of writing I want to share with you—not only recipes and what I’m baking, but the life lessons that happen along the way as I continue building a creative life.

So beginning September 2, I’ll be sharing a second weekly letter called What’s Next. It will be a place where I write more personal stories, navigate my 70s and retirement. But more importantly, I’ll share how I’m continuing to learn, showing up for the things that matter, and figuring out what comes next—even when I don’t have all the answers.

I’ll tell you more about it soon. 💛

My blog was monetized about 6 years ago. That was alot of work, and I am so proud of that achievement. I thought WOOHOO!

Financial Freedom here I come. Well it’s been mostly good. As long as Google behaves. And of course Pinterest.

You see all of the platforms keep changing their algorithms, and that reduces the revenue. So the experts tell me I must diversify if I want to keep earning.

I’ve taken so many courses.

How to build an Instagram presence, and grow my followers. It used to be you needed 10K followers for Instagram (Meta) to verify you. Now I just pay $29.00 per month.

No big deal.

I just keep showing up. And use the automations too that I was told would grow my account - Instagram loves it when people comment ‘recipe’ on my posts.

Same for Facebook. Now Facebook will actually pay me if they decide my pages are worthy of being monetized. That means at least 5-10 posts per day (according to the experts).

I’ve attended so many ‘free’ Masterclasses - and I’ve been convinced by many to give them my money. Some were worth it, but so many weren’t. Live and learn right?

I’ve created 3 different low cost digital products. Not to promise people they will make money. But to help them make really great pie crust and even better pies. Everybody loves pie, don’t they?

But getting back to the lemon loaf. I was wanting to create a video for my YouTube channel using an old recipe from the blog: a Starbucks copycat lemon loaf.

When I wrote the recipe, it used a box of cake mix that was 18.25 oz. and made enough for two loaf pans. Well you can’t buy a box of cake mix that size any more. Duncan Hines, Betty Crocker and most others have shrunk their boxes.

Here in Canada our boxes are 375 g which is roughly 15.25 oz. I’m sharing this because when I went to make the recipe I used the new amount and decided to bake the batter in one loaf pan.

Big mistake. The batter rose up around the edges where it overbaked, sank in the middle and was still underbaked after an extra 16 minutes - when I was going for a ‘moist crumb’.

Here’s a photo:

Lots of great cracking along the top - but you can see what I mean around the edges.

Now I could have gone ahead and used that loaf in my video as the finished result and just passed it off. But I couldn’t do that to my viewers or readers. I figure if people are taking time out of their busy lives to watch my videos or read my recipe posts, then they deserve my very best.

Instead I frosted the lemon loaf with a delicious glaze and Mark and I enjoyed it after our senior’s dinner today. 🤣

So tomorrow, this 70 year old grandma, will start again, and bake this #^&*? lemon loaf, pour the batter into two pans and I’ll hold my breath until it’s baked.

Well no I really won’t but there will be some anxiety. And our apartment will remain in film studio mode overnight, so we’ll have to be very careful walking around the lights, tripods and cameras.

My wall planner says I’m scheduled to create a bunch of Facebook posts tomorrow and update recipes, but what can you do.

The truth is I really don’t know why I keep doing this every day.

I do know I’m not ready to stop.

Grandma Judy

I was thinking about the dog days of summer this week.

We’re halfway through August already, and everywhere I look it feels like people are ready to move on to fall. Mark brought home a box of those mini chocolate bars you give out at Halloween!

Pumpkin recipes. Apples. Back-to-school everything.

I’m not ready. 😂

There’s still plenty of summer left, and this week reminded me that it doesn’t have to be anything terribly exciting to be good.

Mark and I tried a new restaurant, Pür & Simple, for brunch. We really enjoyed the food, but the price was a little on the high side for us. A treat for sure! He also had a pretty exciting day on the golf course — he shot his age. 75! I think that deserves a little bragging.

Ruby got a haircut and is looking very spiffy again. And we’ve been watching the Blue Jays together, still hopeful for a playoff spot, which is pretty much a summer tradition around here.

These are the things I want to hang onto for a few more weeks.

Warm days, baseball, golf, going out for brunch and just enjoying being at home.

And baking, of course.

I’m still baking with blueberries, and I’ve been in blueberry pie mode lately. If there’s ever a dessert that tastes like summer, I think a fresh blueberry pie has to be right up there.

My new video for my classic blueberry pie turned into a bit of a baking lesson too. I show you how to make and seal a double crust, how to vent it, and — something I think a lot of us struggle with — how to know when a fruit pie is actually done.

You can get the Blueberry Pie Recipe by just clicking the button below!

BLUEBERRY PIE RECIPE

Want to see it come together?

There will be lots of time for apples and cinnamon and cozy fall baking.

But not yet.

I’m going to enjoy these dog days of summer for a little while longer.

I hope you do too.

Have a wonderful Sunday. 🥧🫐💙
Grandma Judy

Bake Easy. Live Cozy.

There’s something about August that always makes me want to slow things down just a little.

The days are still long, the berries and peaches are beautiful, and there are plenty of summer pies left to bake.

I’m reminding myself that I don’t have to rush through August. Sometimes the best summer plans are the simplest ones.

🥧 Summer is always pie season 🍑

I’ve been spending a lot of time with blueberries lately — Blueberry Cobbler, Blueberry Pie, and plenty of pie crust practice along the way.

And I still think one of the nicest things you can do with summer fruit is put it in a pie.

Like my Peach Mango Pie! It’s the perfect blend of sweet and tart. I love to bake using my cast iron skillets and this recipe I developed always turns out beautifully. Add a scoop of ice cream and you’ve got a dessert that feels like summer on a plate. Click the button below to get the recipe!

Peach Mango Pie Recipe

If pie crust makes you hesitate, remember: it doesn’t have to look perfect to taste wonderful.

Every pie teaches you something.

Make pie day a little easier

One thing I’ve learned after baking a lot of pies is that the baking itself is much more enjoyable when you’re not scrambling around looking for ingredients, wondering what pan to use, or trying to remember what needs to be chilled first.

That’s exactly why I created my Pie Week Prep Kit.

It helps you get organized before you start baking so you can spend less time fussing and more time enjoying the process.

If you have a summer pie on your list — or you’re already thinking ahead to apple pie season — you can find it here:

Get the Pie Week Prep Kit

🏡 We’re just staying home this summer

Mark and I have been talking about travel lately, and while I absolutely love having a trip to look forward to, I’ve also been thinking about how easy it is to overlook the life we have right here at home.

A staycation doesn’t have to mean filling every day with activities.

For me, it can be something much quieter.

A morning walk with Ruby and a trip to the farmers’ market.
Baking something just because we feel like it, or planning a good dinner together.
Late afternoons you’ll find us sitting outside on the balcony, sharing the day, sometimes with a cold drink and nowhere we need to be.

And most importantly, making time for me and my family without feeling like every free hour needs to become another item checked off a list.

I love my work and I have lots of plans for Pie Lady Bakes this fall.

But I want to enjoy this part of summer too.

Maybe you need that reminder as well.

You don’t have to travel somewhere wonderful to make a wonderful memory.

Sometimes home is exactly where you need to be.

Happy Baking,

Grandma Judy

P.S. What does your perfect staycation day look like? Hit reply and tell me — I’d love to hear it.

This week has been one of those weeks where everything seems to happen at once.

The blueberry cobbler is baked, the video is ready, and I’m very happy to finally share it with you.

Blueberry cobbler is such an easy summer dessert. You get all that warm, juicy blueberry filling underneath a soft, golden topping, without having to roll out pastry or fuss with anything complicated.

And yes, you can make it with fresh or frozen blueberries, so it’s a good recipe to keep handy all year round.

One of the things I love about cobbler is that it looks like you’ve made something really special, but it’s actually very simple.

In the video, I also show you how to make sour milk if you don’t have buttermilk. It’s one of those little baking tricks that is always useful to know.

The recipe is up on the blog right now!

Get the Blueberry Cobbler Recipe Here

I’ve been trying to include more teaching moments in my videos, along with the recipe itself.

So rather than just showing you the mixing and baking, I’ll explain why we’re doing certain things along the way. My hope is that each recipe helps you feel a little more confident in the kitchen.

Watch the Blueberry Cobbler Video

Click here to watch the video!

And we’re not finished with blueberries yet.

Next week, I’m making a proper double-crust blueberry pie.

This will be the first two-crust pie I’ve shared on the channel, and I’m planning to walk you through the whole process, from the filling to the crust to getting that pie beautifully golden.

There may be a little flour on the counter by the time we’re finished. 😉

If pie crust has ever made you nervous, or you’ve wondered why your dough cracks, sticks, tears or shrinks, my Pie Crust Playbook walks you through the process one step at a time.

It’s the resource I wish I’d had when I was learning.

Get Your Pie Crust Playbook

Get Your Playbook here!

For now, I hope you enjoy the blueberry cobbler.

It’s warm, simple and very good with a scoop of dairy-free vanilla ice cream or a spoonful of whipped topping.

Happy Baking,

Grandma Judy

I had every intention of starting Blueberry Week with a new blueberry cobbler video and new recipe post. I love baking with blueberries!

Then I ended up needing a root canal. Ugh.

Between the tooth pain, a few sleepless nights, and the appointment itself (yesterday), filming that cobbler simply wasn’t going to happen.

Thankfully, I already had something else ready to share: my new strawberry shortcake video.

What makes this shortcake a little different is the strawberry pie filling tucked between the layers. In case you missed it, you can find that recipe here.

It wasn’t my plan for this week, but life happens right?

🎥 You can watch me make my delicious Homemade Strawberry Shortcake here:

Have a wonderful weekend!

Grandma Judy

If you’ve been following along, you may recall that I mentioned we used to have an RV. A 29’ Fifth Wheel, pulled by a dually one ton with a long box. About 40 feet nose to tail.

We called it Mark and Judy’s Adventure, and piled the three dogs in with us, golf clubs and enough gear, well, let’s just say we always had too much stuff.

Our biggest adventure was in July of 2014. We pulled our ‘Fiver’ down to the Carolinas, where we met up with friends and travelled to the US Open.

The weather was spectacular that summer, and we were able to visit family too.

Not rushing, just enjoying it all.

On Canada July 1 we set up camp on Prince Edward Island. (note: Islanders always say ‘on’ ) and we spent two weeks golfing, eating lobster, visiting more family and spending time with Anne of Green Gables.

Well not Anne specifically, but lots of places that were called that. You know what I mean.

But all good things come to an end right? We both had jobs to get back to, so we packed up and headed for home.

It would take us about two or three nights, because travelling with 3 dogs and my small bladder wouldn’t handle much more.

Once we were out of the Maritimes, the majority of the drive was through Quebec, a beautiful province, and the highway was along the St. Lawrence River.

Not sure why I’m setting the scene here, but I wanted to give you a backdrop.

The road was long, flat and straight.

One morning we were starting to get really tired of driving and decided a coffee from our favorite coffee shop would perk us up.

My job as navigator (this just means I could read maps) was to be on the lookout for a Tim Horton’s sign.

Not too far up I found one, and Mark pulled our rig off the highway and we made our way, gleefully looking forward to coffee and donuts.

Now remember we had been travelling for several weeks, and mostly in the U.S. where service centres are huge and welcome big rigs like ours and truckers of course.

We just figured we’d drive on in, turn around and park at the back.

Uh no.

This Timmie’s had no place to park at the back and in fact, the only way out was to go through the drive thru! And that definitely wasn’t happening. So.

The only thing to do was to back the RV out of the parking lot and somehow get to the road.

While Mark was trying to actually turn around, so that he could drive out, people starting to run out of the coffee shop to move their cars.

But my honey kept his cool, even if I couldn’t and finally we were back out on the road where we could safely park. When we walked in to the coffee shop and ordered our coffee, everyone cheered!

You know at the time, it seemed like a crisis. Now we remember and just laugh and laugh. I think I need to write a book. 🤔

This week kicks of 🫐 Blueberry Week 🫐, and there are lots of great blueberry recipes coming your way!

Tomorrow I’m filming a delicious Blueberry Cobbler, so be on the lookout for that recipe next week.

🎥 You can watch the latest video for Slow Cooker Rice Pudding right here.

Have a wonderful weekend, 🤗

Grandma Judy

Good morning, friend! ☕

I’ve been thinking about my mother’s kitchen this week.

Every summer, right around the time the rhubarb got tall enough to pick, she’d make a strawberry rhubarb crumble. Not a pie, exactly — just fruit, sugar with a butter and oatmeal topping, baked until it bubbled at the edges and smelled like every good thing about July.

We’d eat it warm, with ice cream if we had it, sitting on the picnic table that Dad made in the backyard. Nobody talked much because there wasn’t much to say. It was just one of those perfect, quiet moments that you remember later.

That crumble wasn’t fancy. She didn’t measure anything. But it showed up every summer, and it meant something — it meant the season had officially started, and that we had time, for once, to just sit as a family and enjoy it.

I think that’s what baking does, at its best. It doesn’t just feed people. It marks time. It says: this day mattered.

This week I’ve got two desserts that I think deserve a spot at your summer table — and maybe a place in someone’s memory someday, too.

🎥 Strawberry Rhubarb Crumble 🍓

This is my version of the crumble I grew up with — tart rhubarb, sweet summer strawberries, and that golden buttery topping that gets just a little bit crispy at the edges. It comes together quickly, it feeds a crowd, and it’s equally happy at a Canada Day barbecue or a quiet Tuesday night.

Serve it warm with a scoop of vanilla ice cream and I promise you — nobody will be talking much either.

→ Watch: Strawberry Rhubarb Crumble on YouTube

🎥🍒 No-Bake Cherry Cheesecake Pie

And if you’d rather keep the oven off entirely this weekend — this one’s for you.

Creamy cheesecake filling, sweet cherries piled on top, a buttery graham cracker crust. No baking, no stress, no standing over a hot stove while everyone else is outside. Make it the day before and it’s ready when you are — which is exactly how a holiday dessert should work.

Red cherries, white filling, golden crust. It’s practically patriotic. 🇨🇦🇺🇸

→ Watch: No-Bake Cherry Cheesecake Pie on YouTube

One More Thing Before You Head to the Kitchen...

If you’re planning to bake this weekend, I want to make sure you know about the Pie Week Prep Kit. It’s a small, practical toolkit I put together for exactly the kind of baking weekend that’s ahead of you — just $7, instant download.

• A simple baking timeline so nothing sneaks up on you

• A rolling thickness guide (the two-stacked-quarters trick!)

• Quick fixes for the most common crust problems

• Freezer labels for anything you’re baking ahead

• A notes page to write down what worked — and what you’d do differently

It’s the kind of thing I wish someone had handed me years ago, tucked in with a recipe.

→ Grab the Pie Week Prep Kit — just $7

I hope your holiday weekend has at least one good moment in the kitchen — the kind you might still be thinking about years from now.

Happy baking,

Grandma Judy 💛

Pie Lady Bakes | pieladybakes.com

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Good morning! ☕

Cherry Week is still going strong — and this week I want to share something that’s going to become your new go-to for every summer holiday.

No-bake cherry cheesecake pie.

I know. Stay with me.

If you’ve ever stood in a hot kitchen on July 4th or Canada Day weekend wondering why on earth you decided to turn the oven on — this one’s for you. Creamy, dreamy, piled high with cherries, and not a single bake time involved. It’s the kind of dessert that looks like you spent all day on it and takes about 20 minutes of actual effort.

(Stay tuned — a full video on this one is coming very soon!)

Why This Pie Was Made for Summer Holidays

Think about your holiday table for a second.

Red cherries. White creamy filling. A golden graham cracker crust.

It’s practically patriotic. 🇨🇦🇺🇸

No-bake cherry cheesecake pie is one of those recipes that travels well (bring it to a potluck straight from the fridge), feeds a crowd, and makes people think you really know what you’re doing in the kitchen. Which you do. But it doesn’t have to be hard.

A few things that make this recipe shine:

• No oven required — keeps your kitchen cool all summer long

• Make it the night before — actually better after a night in the fridge

• Sweet cherries work beautifully here — remember last week when I mentioned sweet cherries are lower in pectin? This is why no-bake is their happy place. No thickening needed when the filling is already set!

• Crowd-pleasing every single time — I have never once brought this to a gathering and come home with leftovers

🍒 Sweet Cherries vs. Sour Cherries — A Quick Reminder

(In case you missed last week’s issue!)

For no-bake recipes like this one, sweet cherries (Bing, Rainier, or canned sweet cherries) are your best friend. They’re naturally beautiful and sweet, and since there’s no baking involved, you don’t need the extra pectin that sour cherries bring.

Canned cherry pie filling also works perfectly here — I won’t tell anyone. 😄

Fresh sour cherries are the stars of a traditional baked cherry pie, which is also coming up this week on the blog — so keep an eye out!

🥧 While We’re Talking Pie...

I want to mention something, because I genuinely think it can help you.

A few weeks ago I put together a little toolkit called the Pie Week Prep Kit. It’s only $7 and it’s packed with the practical stuff I actually use in my own kitchen:

• A simple baking timeline so you’re never scrambling the day of

• A rolling thickness guide (spoiler: two stacked quarters!)

• Quick crust fixes for the most common problems

• Freezer labels for your pies

• A notes page to track what worked — and what you’d do differently

It’s not a big course. It’s not overwhelming. It’s just a calm, clear little guide that takes the guesswork out of pie week — whether that’s a holiday weekend or just a Sunday when you want something beautiful on the table.

→ Grab the Pie Week Prep Kit — just $7

It’s an instant download, so you’ll have it in your inbox before your coffee gets cold. ☕

🌿 A Little Note Before the Long Weekend

Whether you’re celebrating Canada Day, the 4th of July, or just the fact that cherries are finally in season — I hope you get a little time in your kitchen this week.

Make the cherry cheesecake pie. Let someone else bring the potato salad.

You’ve got this. 😊

More cherry recipes coming your way — watch the blog and your inbox all week!

Happy baking,

Grandma Judy 💛

Pie Lady Bakes | pieladybakes.com

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Good morning, friend! ☕

Grab your coffee — Cherry Week officially starts TODAY, and I’m pretty excited about it.

Now that we’ve finished (mostly!) strawberry season, it’s time for another of my favourite fruits to bake with.

There’s something about cherries that just feels like summer is really here. They’re bold. They’re gorgeous. And honestly? They make some of the most stunning pies you’ll ever pull out of your oven.

This week I’m going deep on all things cherry — recipes, tips, and a little something I think will make your cherry baking so much easier.

But first, let’s talk about the cherries themselves. Because not all cherries are created equal, and knowing which one to reach for makes all the difference.

🍒 Your Quick Guide to Baking with Cherries

One of the questions I get most often is: “Can I use frozen cherries instead of fresh?” or “What’s the difference between sweet and sour cherries?”

Here’s everything you need to know:

Sweet Cherries (Bing, Rainier)

These are the big, dark, eat-them-by-the-handful cherries you see piled high at the market right now. They’re naturally sweet and gorgeous — but they’re lower in pectin and acidity, which means they can make a runny pie filling if you’re not careful.

Best for: No-bake desserts, cherry cheesecake, toppings, and recipes like my Cherry Pie Bars where the filling is already thickened.

Sour (Tart) Cherries (Montmorency)

These are the ones serious pie bakers dream about. Bright red, they have higher acidity + more natural pectin = a filling that sets up beautifully. They have that classic “cherry pie” flavour you remember from grandma’s kitchen.

Best for: Traditional cherry pie, cobblers, crisps, and any recipe where you want that jammy, tart-sweet filling.

Fresh sour cherries can be hard to find — your best bet is frozen (look for them at bulk food stores or the freezer section) or canned pie filling.

Fresh vs. Frozen vs. Canned — What I Actually Use

My honest take? For an everyday cherry pie, a good quality canned filling is nothing to be ashamed of. Life is busy. Pie should be joyful, not stressful. 💛

This Week on the Blog 🍒

We’re kicking off Cherry Week with one of my all-time favourite easy desserts:

→ Cherry Pie Bars

All the flavour of cherry pie — no pie crust rolling required! These bake in a 9×13 pan with a soft, buttery base, cherry pie filling, and a sweet drizzle glaze on top. They’re perfect for potlucks, Canada Day get-togethers, or just a Tuesday when you need something delicious.

Get the Cherry Pie Bars Recipe

Watch me make them right here!

🥧 Speaking of Cherry Pie...

Here’s where I want to ask you something.

If cherries are in season and you’re ready to make a real cherry pie — one with a flaky, golden crust and a filling that actually sets — how confident do you feel about your pie crust right now?

If your answer is somewhere between “it’s hit or miss” and “I’m terrified of pie crust,” I made something just for you.

Your Pie Crust Playbook is my step-by-step digital guide that takes you from “why does this keep happening?!” to confident, consistent pie crust — with simple rules, clear troubleshooting, and a method you’ll use for every pie you bake from here on out.

Cherry season is honestly the BEST time to finally nail your crust. You’ve got the most beautiful filling to put inside it. Let’s make sure the crust is worthy of it. 😄

→ Grab the Pie Crust Playbook right here — it’s an instant download, and you can be reading it before your coffee gets cold.

🌿 A Little Cozy Note for Your Weekend

I always think cherry season feels like a permission slip to slow down a little. The days are long. The evenings are warm. It’s the time of year when baking something beautiful for the people you love doesn’t feel like an extra thing on your list — it feels like the whole point.

I hope you get a little time in your kitchen this weekend. Even if it’s just the Cherry Pie Bars. (Especially if it’s the Cherry Pie Bars. 😊)

More cherry goodness coming your way all week — keep an eye on the blog and your inbox!

Happy baking, Grandma Judy 💛

Pie Lady Bakes | pieladybakes.com

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I had one of those lightbulb moments while I was out walking Ruby.

That happens more often than you might think. Maybe it’s the walking. Maybe it’s the fresh air. Or maybe it’s because Ruby stops so often that I have no choice but to stand there and think.

I was thinking about The Cozy Sunday Reset, and I realized I haven’t been explaining it quite the right way.

I created The Cozy Sunday Reset as a simple way to give the week a little shape without making Sunday feel heavy. You can take a peek at it here.

It isn’t just about having a calm Sunday. And it isn’t really about making a pretty list or lighting a candle and pretending the week is magically organized.

It’s about what happens when life changes.

The kids grow up. Work changes. Retirement gets closer, or maybe you’re already there. Your days may not be as packed as they used to be, but somehow they can still disappear.

That’s the part I keep coming back to.

Having more time doesn’t automatically mean we use it the way we hoped we would.

I know this from my own life.

At 70, I’m not exactly slowing down. I’m writing, baking, filming, planning, learning, and creating more than ever. I love it.

But I also know how easy it is to start the day with good intentions and then suddenly it’s late afternoon, dinner is still a question mark, and I’m wondering what I actually got done.

Please tell me I’m not the only one.

That’s why I like a Sunday reset.

Not a big production. Not a rigid routine. Not a full-day cleaning marathon.

Just a few minutes to look at the week ahead and give it a bit of shape.

What’s on the calendar?

What meals would make life easier?

What do we already have in the fridge or freezer?

Is there something I actually want to make time for this week?

That last question matters.

Because if I don’t make room for the things that matter to me, the week fills up anyway. It just fills up with whatever is loudest, latest, or sitting right in front of me.

I don’t want every week to feel like that.

I want space for a walk with Ruby. A simple dinner with Mark. A phone call with a friend to catch up. Maybe fit in some baking. Time for lunch with a friend, or to work on something creative without feeling like I’m stealing time from something else.

It’s the space we crave, whether you’re an empty nester, retired, semi-retired, or finding your way into a new kind of routine.

And yes, I want to be more practical too.

Groceries are expensive. Food waste bothers me. Random meals are usually not cheaper meals. A little planning can make a real difference, especially if you’re on a reduced income, a fixed income, or just trying to be more careful with your money.

That doesn’t mean planning every bite of food for the week.

For me, it usually means looking at what we already have and choosing a few easy meals. Maybe soup. Maybe something in the slow cooker. Maybe leftovers on purpose, which always feels like a small win.

It’s not glamorous, but it helps.

And that’s really what cozy living means to me now. It’s not about everything looking perfect. It’s about making everyday life feel a little easier, calmer, and more like something I chose.

That’s why I created The Cozy Sunday Reset.

It’s for anyone who wants the week to feel less scattered.

Maybe you’re retired. Maybe you’re thinking about retirement. Maybe you’re an empty nester, working part-time, consulting, caregiving, helping family, or simply trying to figure out what this next season of life looks like.

The point isn’t to pack the week full.

The point is to notice where your time, money, energy, and attention are going.

Because they’re going somewhere.

And I’d rather choose a few of those places on purpose.

So this Sunday, before the week starts running on its own, try this.

Sit down with your coffee or tea and look at the week ahead. Choose three simple meals. Pick one thing that needs your attention. Then choose one thing you actually want to do.

That’s it.

Not perfect. Just easier.

That’s my kind of Sunday reset.

And if you’d like a little help with that, The Cozy Sunday Reset is a gentle guide to walk you through it.

It’s simple, practical, and not overwhelming.

Just a soft place to begin.

Get The Cozy Sunday Reset

Here’s to a calmer week, a little less scrambling, and making room for the life we actually want to enjoy.

With love from my cozy kitchen,

Grandma Judy xo

I really did.

Isn’t that what we’re told? That life gets quieter, that you have more time, that you finally sit with your coffee and putter around the kitchen. Bake cookies.

And some days, yes.

But most days I’m all in on my blog. Baking, writing, filming, editing, thinking about recipes, learning YouTube, and wondering how I ever had time for a full-time job.

I took what helps me feel organized each week and turned it into a simple guide you can use too: The Cozy Sunday Reset (instant download).

So no, I’m not slowing down.

I’m just living differently.

The busy feels different now

Years ago, busy felt like pressure. Meetings. Deadlines. Driving everywhere. Keeping all the plates spinning.

Now, most of the busy is mine. Baking, writing, and shaping the next video.

It’s still work. Let’s not pretend otherwise. But it feels closer to who I am.

The baking connection

I keep coming back to baking.

Not just because I love dessert—though I do.

Baking still teaches me. A flaky edge that tells me the dough was cold enough. Strawberries that thicken and turn glossy at just the right moment. A cake that sinks and reminds me what rushing costs. I’ve had plenty of those.

That’s why I love teaching it.

I want you to feel pie dough relax under your hands. To see fruit go from soupy to jammy. To know why a crust turns soggy or why two pie pans don’t behave the same way.

Once you’ve got those little things, it stops being mysterious.

It starts being fun.

The cozy living connection

For me, cozy isn’t about perfect.

It’s about how life feels.

Fewer scrambles. Quieter rooms. Not always chasing the next thing.

Walks and cuddle time with our dog Ruby. Golf with my husband, sports on in the background, talking about what’s for dinner.

A trip into the city to watch our oldest granddaughter play baseball.

Enjoying the cozy parts without turning them into another box to tick.

Maybe even more time on the balcony, coffee in hand, and letting that be enough.

Slowing down looks different now.

I’m taking the time to notice what matters.

Time with my husband. Listening to a conversation all the way through instead of jumping in with my reply. A good cup of coffee. A pie cooling on the counter.

That sounds like a pretty good next chapter to me.

Until next time,

Grandma Judy

🎥 New Video This Week: Homemade Strawberry Pie Filling

There were lots of empty pie plates, so those pies must have been great. Then there were the pies that got left behind. Usually a fruit pie with the filling looking like a puddle. My Mom said they didn’t know how to thicken the fruit the right way.

There is nothing more defeating than spending time on baking a delicious fruit pie - like my strawberry pie! and ending up with a soupy mess.

I learned the hard way, and since this is Strawberry Week 2 I want to share with you what makes fruit pies tricky and the three things you can do to bake delicious fruit pies.

The questions I get asked most often are:

We’re going to talk about:

1. Thickeners

2. Oven Temperatures and Timing

3. Pie Pans - the type of pie pan you use really does make a difference!

Why and when do I have to thicken my pie?

Fruit pies are either made with fresh or frozen fruit. Fresh fruit has lots of water in it. One of the easiest ways to thicken your fruit pie filling is to combine mashed fruit with a thickener, like cornstarch.

In my strawberry pie recipe, I show you how I mash the fruit, combine it with water and boil it down. Once that’s done, it’s ready to have sugar and cornstarch added. Bring the mashed fruit mixture to a boil, take it off the heat and stir in those beautiful berries.

The glossy finish to the berries make this filling perfect for pies, tarts and shortcake too!

Tap Here for My Strawberry Pie Recipe

Baking temperatures and timing are key.

Fruit pies should always start out at a very high heat. So for my Strawberry Pie recipe, start at 425F for the first 15 minutes, and then turn the heat down to 400F and let it bake for another 40 - 45 minutes.

Oven temps and timing are definitely important, but always check your pie as you get closer to the finish time.

Peach Mango Skillet Pie

Don’t touch that pie!

Once your pie has baked fully, place it on a cooling rack and leave it alone. Probably for at least 4 hours if not longer. This step is so important as the fruit filling will thicken as it cools. Cut it open too soon, and the flood zone will appear.

Glass, Ceramic or Metal?

Usually folks choose a pie pan because it’s their favourite, they love the colour, it belonged to Grandma. Maybe you choose the same pie pan because you only have one. And that’s ok.

Different pie pan materials will give you different results:

Glass or Pyrex: A popular choice and one I often use. Glass/Pyrex pie pans convect heat evenly so they are great for pie baking.

Ceramic: Are pretty to look at and good ones will conduct heat evenly. They are thicker than either glass or metal pans, so you may need to adjust the baking times.

Metal: This could be aluminum, tin or cast iron and I’ve used all three. I prefer metal baking pans as the pie crust and pie filling baking evenly and I’ve had excellent results, especially with cast iron. My Peach Mango Sangria Pie is a perfect example!

Tap Here for All The Best Pies

No Soggy Bottoms…

If you’ve ever made a fruit pie that looked perfect on top but had a soft bottom crust underneath, you are not alone, my friend.

Fruit pies can be a little juicy and a little fussy, but once you understand a few simple baking tricks, they become so much easier.

That’s why I made you a free guide called 3 Fixes for Soggy Pie Crust.

It’s short, simple, and made to help you bake pies with more confidence — especially those beautiful summer fruit pies we all love.

Tap to grab your free copy here

And that’s a wrap on Strawberry Week 2.

This week turned into a little mini course on fruit pies — thickeners, oven temperatures, baking times, and even the best pie pans to use. I hope it helped make fruit pies feel a little less fussy and a lot more doable.

Next week, we’re shifting into something softer and slower: summer hygge, cozy living, and decorating my balcony for the season.

Because yes, we’re here to become better bakers — but we’re also here to build a cozy life around it.

See you next week,
Grandma Judy

This strawberry pie is one of those recipes.

It started with fresh strawberries, a little maple syrup, and one of those heart warming moments that stays with you long after you’re home again.

My husband Mark and I have had so many amazing adventures, including the summer we pulled a fifth wheel trailer behind our truck for several weeks. We travelled to the US Open in the Southern US, then headed north, spending a few weeks in the Maritimes.

It was an amazing trip, full of fun with our three pups, Millie, Barkley and Max. Millie, the Wheaten, and the boys were Mini Schnauzers.

One of the events that makes this trip so memorable were the number of tire blow outs we had during our travels. Our trailer was old and we didn’t know what we didn’t know.

Like why would we travel all those miles on an older set of tires.

What’s this got to do with Strawberry Pie? Hang on, I’m getting there.

As we got closer to home, we were travelling through the province of Quebec, when yet another tire blowout happened. Once we got that fixed on the side of the road, we both realized that we were done for the day.

We remembered seeing a campground sign just before the blow out, so decided to head there for the night. To pause, relax and be ready for the final push home the next day.

I don’t remember much about the campground, other than it was quite pretty. But the people. The people that greeted us and took care of two very tired travellers and their dogs - they were amazing.

While Mark was getting the trailer sorted out, I went inside to feed the dogs and figure out our own dinner.

When he returned he had a quart of fresh strawberries, and a smaller jar of real maple syrup. The neighbours told him that adding maple syrup was the ‘only way’ to enjoy strawberries.

And I can’t eat them any other way since that day.

This is Strawberry Week in my kitchen

This is a simple strawberry pie filling recipe — you can use it for pie, shortcake, sundaes, cheesecake, or whatever sweet little thing needs a little or alot of strawberries!

The pie filling is all about the berries. No filler, no jello, just berries, sugar, a little thickener and a splash of maple syrup.

I love the simplicity of this recipe and what makes it feel old fashioned to me is that this is a pie recipe that stands on it’s own. Sure you can add some whipped cream or vanilla ice cream, but the pie? It’s really the star of the show.

It’s really easy to put together following my step by step recipe. You can also use the pie filling with Strawberry Shortcakes, Sundae Toppings and other summer desserts.

More Strawberry 🍓 Favourites from My Kitchen

• Strawberry Shortcake — for when you want something that’s quick and easy and travels well to a potluck or BBQ!

• Shoney’s Strawberry Pie — that diner-style glossy strawberry pie we all remember.

• Homemade Strawberry Pie — It’s the kind of pie that doesn’t need much fuss — fresh strawberries, a simple homemade filling, and an all butter pie crust. 🍓

Homemade Strawberry Shortcake & Shoney’s Strawberry Pie

I hope this week brings you some strawberry goodness! Let me know in the comments which one of these strawberry treats you have either made before or can’t wait to try!

See you next time for Strawberry Week Part 2!

Grandma Judy ❤️

The constant for me has always included some form of camping.

As a kid it was tent trailers, then a small travel trailer where our parents herded us with their friends and their kids and we had the official kickoff to summer.

One of the adults got the campfire going and it burned all weekend long. Warming up a coffee pot, keeping toes warm, and of course roasting marshmallows. S’mores didn’t happen for me until much much later.

Folding lawn chairs were placed strategically. Some around the campfire, some where the older kids (like me!) could catch some sun. A few citronella candles were place around the campsites, but I’m not really sure if they helped. The mosquitos always found me.

Everyone pitched in, no questions asked. A homemade apple pie usually showed up, and as I mentioned my Mom always made her famous salads - potato with egg and a creamy coleslaw.

I make both of them many times during the summer. And honestly? I’m tearing up just thinking about her making them. Love you Mom.

And we kids ran wild. All weekend long. Often nodding off as we tried to toast one more marshmallow.

Oh and I have one really funny camping story from when we were kids. My Dad borrowed a tent trailer from someone, and when he set it up somehow all the fasteners on the sides didn’t get snapped.

So in the middle of the night, my little sister Cathy, rolled over and right onto the ground below. It wasn’t far, and I can’t really tell you if she woke up or not. What I can tell you however, is our next camping weekend included a shiny new travel trailer.

Because Mom said.

Leave a comment

Long Weekends 21st Century Style

Mark and I have camped most of our married life. We started out pulling a travel trailer, a Fifth Wheel, or Fiver, travelling with our three dogs. I have so many great stories from that time, and will share them over the weeks to come as we move into summer.

We enjoyed the trailer park lifestyle for many years. I’m thinking those were really great times and may we should get another trailer?

Backyard BBQs with a little plan

For those of you that are staying home this long weekend - I love that you are doing that. It’s so relaxing isn’t it? I created a BBQ Party Planner and if you need a little inspiration, just click the button below. It has lots a good stuff, like recipes, how to setup your backyard, and did I say recipes?!

Long Weekend Backyard Party Planner

I hope you have an amazing long weekend that’s full of fun and laughter. And of course be safe.

Next week it’s all about strawberries, some tales from the RV, and something else but I really don’t know what that is yet.

Until next weekend

Grandma Judy

When I started my blog, Pie Lady Bakes about ten years ago, there were a number of baking trends that were really popular.

And the one I remember the most was baking with Pillsbury Cinnamon Rolls. Remember that?

There were so many recipes, some with apple pie filling, some were used as pie crust, breakfast bakes. I could go on.

I actually did make a cinnamon roll pie crust from scratch, for a Dutch Apple Pie Recipe - you can see it here. https://pieladybakes.com/dutch-apple-pie/

Today though, I want to share this recipe with you. It’s not on the blog, you don’t have to click a link.

Apple Pie Cinnamon Roll Bake

Ingredients:

• 2 cans of Grands Cinnamon Rolls

• 1 can Apple Pie Filling

• 1/2 chopped pecans.

Directions:

• Preheat your oven to 350F/180C

• Spray a 9 X 13 baking dish and set it aside

• Separate the cinnamon rolls and cut each slice into quarters

• Place the cinnamon roll quarters into a large mixing bowl

• Add the canned apple pie filling

• Add the chopped pecans

• Mix it up a couple of times

• Spread it into the baking dish, making sure it’s mostly even.

• Bake at 350F/180C for about 35 - 40 minutes - be sure to check your oven occasionally - see tip below.

• If the centre doesn’t jiggle and a toothpick comes out clean, take your delicious dessert out of the oven.

• Drizzle the icing (comes in the can) over the top and enjoy!

Grandma Judy’s Baking Tip: I suggest you start checking at 30 minutes, depending on your oven. I have a fast oven and as I always say you can add baking time, but you can’t subtract it.

Here’s a short reel for you to enjoy. I have to say I love my job. 🤣

Perhaps this is what you’ll be baking this weekend!

Until next week,

Grandma Judy

PS: Here’s the Lemon Cheesecake Squares recipe - they are just so good! If you didn’t see my earlier article - you can read it here.

Come for a visit at Pie Lady Bakes

The classic kind—bright and tangy, with that custard lemon layer on top and a little dusting of icing sugar. The kind that makes your mouth water the minute you set them on the table.

That was the plan.

But somewhere along the way… things shifted.

What came out of the oven wasn’t quite lemon bars.
Softer. Creamier. A little richer.

Lemon cheesecake squares.

And I’ll admit, for a minute I stood there thinking, well that didn’t go as planned.

But then I had a bite.

And another.

And just like that, it didn’t feel like a mistake anymore.

It was kind of funny weekend, where things that were supposed to happen didn’t.

This felt like one of those quiet reminders we all need now and then—things don’t always turn out the way we expect… but sometimes they turn out just as good, if not better.

The lemon bars will happen. Just not this week.

And this recipe will get posted in another day or so and I’ll be sure to let you know. In the meantime, here’s a sneak peak. :)

Have a great week,

Grandma Judy

Is it chocolate chip, peanut butter, or maybe a jam-filled creation?

For me, it’s chocolate chip, with peanut butter running a close second. But if I were truly honest with you…

As long as it’s a cookie, I’m happy. And I’m not picky about whether it’s homemade or store-bought.

When I would come home from school, there wasn’t a cookie jar filled with homemade cookies. I’m not sad about that—it’s just the way it was.

We had store-bought cookies.
And I didn’t feel deprived at all.

My dad did all of the grocery shopping, and every week he would come home with a generic box of gingersnap cookies. My mom worked full time, and although she could make amazing pies and cakes, cookies just weren’t on her radar.

When I started baking—while still living at home—I became very popular with my brother and sister. I would make three kinds each week: chocolate chip, peanut butter, and gingersnaps.

Those cookies would disappear in about 24 to 48 hours. My dad started to complain (gently!) about all the baking ingredients I was going through—and the impact it was having on his grocery budget.

I honestly can’t remember how long my cookie baking “enterprise” continued, but it was the beginning of baking other tasty treats… besides pies, of course.

So here’s a question:
When you decide to have a cookie, do you take one or two?

Be honest now. I always take two. Just like the toddler who holds out their second hand once you’ve given them a cookie!

That’s my little trip down cookie memory lane for today. And if you’re now in the mood for a really delicious cookie, here is my favourite recipe:

🍪https://pieladybakes.com/mcdonalds-chocolate-chip-cookies-recipe/

What I’m Baking This Weekend

I really enjoy using cake mixes as the foundation for classic recipes—for two main reasons.

One is the convenience, and the second (and equally important) is the cost. Cake mixes are usually very affordable at your local grocery store or even the dollar store.

I have a growing collection of lemon cake mix recipes on the blog, Pie Lady Bakes, and the latest one I’m working on is Lemon Bars. I’ll be sharing that recipe this coming week.

I’m also starting to explore homemade cake mix recipes, so that’s on the radar too!

And I have to say—Lemon Bars would be such a lovely addition to a bridal shower dessert table.

If you haven’t seen it yet, here’s my newest product: the Bridal Shower Printables Kit. It’s a fun, easy-to-use collection of Canva templates to help you pull everything together without the stress.

💐 Bridal Shower Printables Kit

It’s a rainy Saturday here at home, Ruby is sleeping beside me and the cup of coffee I forgot I made is now cold. 🤣

Have a lovely weekend,

Grandma Judy x