Now that we’re in the peak of apple picking season, I realized that I never posted a basic apple pie recipe. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts against the wall.
I must admit, rolling out a homemade pie crust can be intimidating at first. There are several variables that can throw a “wrench” in your dough – humidity, temperature of the butter, amounts of water, types of flour, overworking the dough - all can influence the outcome of your crust.
Once you master a pie crust recipe, and you truly learn the “feel” of pastry in its various stages, it will be a breeze to roll out a pie. If it still seems too challenging, there are some acceptable store bought pie dough brands.
Wholly Wholesome, which has won the praise of Cook’s Illustrated, Good Housekeeping, Real Simple Magazine and CBS The Early Show, offers organic easy to use rolled pie dough and pre-made pie shells.
I'm still rolling through my office, trying to organize every inch of it, with the help of my friend, the professional organizer. We're making great progress. Tops of my desks have stayed mostly clear. My files are filling up. I'm finally seeing blank space on the shelves in my storage closet, the result of some purging.
One of the best things of being a food photographer is the access to new tastes, flavors and recipes. Because 100% of what we do at our studio is actually edible, you’ll find me on set most days asking this series of questions to Adam, my food stylist partner:
Summer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice.