Jack, waiting for the ball to magically move towards him. This has nothing to do with pie, but he's cute and you should always put a terrier on it.
In a few weekends we'll be holding a pie crust technique class at my house for my cookbook club.
I realized if I was supposed to demonstrate pie crust techniques I should probably practice making some crusts. So purely in the interest of helping my friends, I've made the following recipes in the past few weeks:
Sam Sifton's apple pie from the NY Times magazine - I do not recommend this technique or the filling, way too complicated for a simple task.
St. Bittman's onion quiche - a winner, for both crust and filling, though your house will smell like onions for days
St. Bittman's pie crust recipe - I was hesitant to make crust in a Cuisinart, but I've come around. Mea culpa St. Bittman.
St. Bittman's free form apple tart, which I literally always seem to make on October 25th, according to my notes on my recipe. So easy to make.
Citrus Crostada - a sort of related tart recipe, a bit more time consuming because of the jam, but more satisfying and less frustrating than the apple pie above.
And while I have not made this slab sour cherry pie, Helen might.
I know this is WAY against the point of cookbook club, but I was thinking of making this with frozen berries and pre-made pie crust first. Then, I will only using my precious remaining cherries and bothering with making my own crusts if it is good. Is that dumb?
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