Salty Honey Pie

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Exciting news: I have conquered pie and live to tell the tale.

It wasn’t all the bad, actually.

Admittedly, I have always shied away from pies and laminated doughs. They’re at the very top of the pyramid of my personal #bakinggoals. Laminated dough at the top. Then pie. Then entremets which I am dying to make but am also deathly afraid of.

The pie-spiration comes from none other than Four & Twenty Blackbirds Pie Book, which is the first official non-second-hand-actual-hardcover-cookbook that I have bought. I’ve refrained from buying cookbooks for the longest time, telling myself that I wouldn’t actually cook everything inside, or that there’s a wealth of cookbooks in the library, or that there’s so many gorgeous blogs in the blogosphere nowadays. Which may be true, but to turn through the crisp pages and to be able to make notes in it and call it yours forever and ever—– it may be worth it.

And this book is a true beauty. Beautiful pictures, great crust-making tips (with large pictures showing the texture you should be looking for), an introduction about their beginnings, family business and the start of their pie shop, and a detailed yet comprehensive discussion about ingredients, sourcing them, and tools. I also really appreciated how their belief in using local, seasonal ingredients is inherent in how they decided to structure their book. Continue reading →

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