I've been on a bit of a pie bender lately, so it felt appropriate to celebrate the end of the peak peach season with a classic dessert. Using the tips from the workshop I attended, I followed this Cook's Illustrated recipe, which turned out one of my better attempts. I served it with homemade vanilla bean ice cream for a dinner party recently, and it was a big hit. Thankfully there were two small slices left, ideal for breakfast the next morning.
The Basics of Pie
Last week I took my first cooking class. It was a KCRW fundraiser with Evan Kleiman and Sherry Yard, two very impressive women who are geniuses when it comes to food. They shared their secrets for perfect pie, both savory and sweet, while I watched from the front row, scribbling ...read more