It is not every day you get to meet your idols. Especially get to spend the morning making pies with them!
|Photo Courtesy of Cassie from I Need To Bake|
|This is Cassie... in case you didn't read the name tag!|
Anyways, Joy the Baker!
|Joy the freaking BAKER!|
I spent the freaking morning with her hands all up in my pie crust.
That sounds oddly dirty.... But for real, she helped me make pies. SO much fun.
She started the class off by teaching us the importance of how to measure flour correctly. This is a lesson I have heard time and time again, by the KAF folks. For some reason... I don't always follow the rules. I don't measure correctly. I need to stop being so lazy and listen to Joy and the KAF experts... my cookies and cakes will thank them.
Then we tackled pie crust.
Not just any pie crust. Joy's Buttermilk Pie Crust. Now I have made a crap ton of pie crusts over the years using every kind of fat you can think of. I for years have sworn up and down by my trusty 100% butter crust. It never fails, tastes fab and is super flaky. Well guess what..... Joy's Buttermilk Crust is out of this world. You want to just eat the crust, forget about the filling!
It's sweet, salty, tangy, flaky, buttery, just plain YUM!
The techniques she uses for making the crust is very similar to the ones I learned at KAF during Blog and Bake. You cut cold cold butter into small pieces. Toss with flour, then work into the flour using your fingers creating little thin butter disks.
For her filling... this is also just pain genius. Amazing how a couple extra steps added to the traditional apple pie makes much of a difference. It's worth the extra time!
First you toss the apples with sugar. Set in a strainer and allow them to macerate. The juice drippings you get during that process are then boiled down with some spices, once it reduces down you toss it with your apples.
The end result was this amazing, tart, but also perfectly sweet apple pie. The apples held their shape, they were nice and firm, tasted fresh and almost of apple cider. Topped off with that amazing pie crust, and you have one master piece of a pie!
I had a slice a couple hours after it came out of the oven. It was great. Then... I waited a day, had another slice. It was amazing. And then believe it or not.... day 3.... it was still freaking amazing!
I ate pie for breakfast, lunch and dinner all weekend long. I bet you wish you had my life!
For the recipe for Joy the Baker's With Love, Apple Pie. Click HERE to get the buttermilk crust and apple pie from her blog.
I want to thank my friends at King Arthur Flour for an amazing time up in Norwich, Cassie for coming along, and of course Joy for sneaking me in the class after it was sold out!!!! You are the best and I <3 you big time!
PS In case you were wondering. Joy Wilson is exactly what you'd picture her to be from reading her blog/book. She is so West Coast, very laid back and chill. She greeted me with a big hug which made my day and talks to everyone like they are long time friends. Its refreshing to see how humble she is, we were all there to see her, because obviously we love her book and think she is amazing. But she spent so much time dishing out compliments to us. How lovely we all are, and what great pie bakers we are. So sweet! I can't wait to see her again.... Boston! Eat Boutique here I come!