plate Archives - ZoëBakes

My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out in about an hour, so line up early if you want a pie. (Unfortunately, Hola Arepa is closed on Mondays, so you’ll have to go back the next day to sample their incredible menu and mighty fine cocktails.) Michelle came over to bake some pies with me so I could give you an idea of what she’s up to, but don’t go expecting to see these two on the menu, you just never know what mood she’ll be in and the pie selection will change to match her passing culinary fancy.

I have a lot to celebrate these days, in addition to these gorgeous pies (Michelle left them for me to devour). My latest book Gluten-Free Artisan Bread in Five came out a few weeks ago and I’ve been on book tour, I also just wrapped up a Craftsy video (the subject is very hush, hush, but I bet you can guess) and yesterday was my Birthday. To celebrate all of that I’ve paired up with my friends at Emile Henry to GIVE AWAY 5 gorgeous PIE PLATES for you. Just leave me a note about your favorite pie and you’ll be entered to win. Sorry, but it is only open to those in the USA.

Here are some more pictures of my afternoon of pie baking with Michelle. Got to love the blow torch and sugar dusting!

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

One of the glorious issues of a 20-year marriage is the honesty, brutal, albeit “loving,” honesty. Here’s the thing, Graham has never been head-over-heels-in-love with my pies. He always loves bits and pieces of them, but never the entire pie. Can you imagine what that does to a girl who prides herself on figuring out all things sugary. Believe me when I say that I have been on a 20-year mission to create THE perfect pie. Not just a great crust, or filling, but the entire package. Well, I can breathe a sigh of relief, and have a moment of marital bliss … because, he declared this apple pie “the best pie I have EVER eaten.” You can not know how important this day has been for me, as a professional pastry chef, as a wife and as a perfectionist. Challenge met.

The keys to my winning apple pie were the apples, I used 6 different varieties, because it is apple season in MN and there are so many gorgeous apples to choose from. They all have different flavors, textures and colors. I like to mix them to create a more interesting pie, although I think you can get a very good result with just two kinds. Then there is the crust, which was made with 100% LARD. Yep, unless you are vegetarian, you really need to try it. I am madly in love with lard. It requires a slightly gentle touch, but follow my directions and it will be tender, flaky and delicious!

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.