making pie is super scary. the crust has to be flaky & buttery yet firm. the inside has to be soft & fully cooked but not overdone. & you just have one shot. good luck. hope all that time & effort works out for you.
a couple weeks ago, i had the opportunity to make four bourbon apple pies for a private event at urban. the lady planning the event was a graduate of a pretty prestigious culinary school, so i was a bit nervous. a couple days early, i actually did a practice run of the apple pie, which i almost never do. it turned out so well! i even had some extra pie crust & apple filling, so i made adorable little muffin-sized apple pies for us to try & sold the big pie by the slice.
for the day-of pies, i brought in my tiny leaf cutters & decorated the edge of the pie with little leaves. it was pretty darn cute in an appropriately ironic way. {read: hipster} i'm not going to lie or be humble here: i am proud of these pies.
luckily for me, my fantastic manager was also proud of me for working so darn hard on them that he bought me the best thank you gift ever - a bottle of rombauer chardonnay! i will bake just about anything for a bottle of rombauer. keep that in mind :)
happy friday, friends!
love love,
kjp.
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