My Key Keeper Coin Purse Project

 Oh, how I love that Amy Butler purse sewing book!  I just finished the Key Keeper Coin Purse and am soooooooooooo pleased with how it turned out!  (so is my daughter!) 

 The directions were easy!  So easy in fact that I thought it could possibly be a one-hour project.  (it actually took me 2 days- but I had a lot going on!)

 I added three rolled flowers and some pearl beads for embellishments.  The fancier, the better, right?!!!

 This is the same fabric I am using for the Cosmo Bag.  I thought I would use them together like a set.  If only I can get this away from my daughter!  She loves it!!!

 See the lining?  It is solid pink.  I opted out of the pocket inside.  I had visions digging around for coins and losing some of them in the pocket...



So what do you think?

The Pumpkin Dress

I finished a new dress!  I'll have to share more on the apron tutorial later!

Raspberry Pie

So who wants pie?
There is nothing better than eating homemade pie made from fruit you personally picked at the farm! 
Here's the recipe:

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 4 cups raspberries
• 1 cup white sugar
• 2 1/2 tablespoons tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 teaspoons butter
• 1 tablespoon half-and-half cream

Directions

1. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
2. Pour into 9 or 10-inch pastry shell. Dot with butter, top with crust.
3. Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.