|I met Sarabeth @ Macy's today, and left with a round of her pie dough!|
So I wound my way through the Macy's Men's Dept. to get to The Cellar. And there was Sarabeth, with her long ponytail and her friendly manner, taking us step by step through Rustic Apple Streusel Pie, from mixing the dough [it calls for both milk and butter] to slicing the apples and making the crumb topping. [A few of the pies were already baked and sliced up for tasting later--but the crowd was standing-room only, and only the 40 or so people in the chairs got the pie. I was in the overflow audience.]
But the best part happened at the end. A few of us went up to the front to get Sarabeth's autograph. And one woman asked a question about the crust and Sarabeth went and got the two dough rounds she had made during the 1 P.M. class, which she had popped into the fridge. She gave one to the woman. Okay, who's taking the other one? Sarabeth asked. I'd love to, I said, completely delighted, walking on air--or on flaky pastry.
So I went home with a disk of pie dough personally made by one of the best bakers in the world! It was my lucky, lucky day. I called H. and he was slightly underwhelmed and then I called my friend Anne and got a better reaction. Then tonight, I promptly took the dough over to Anne's, who had invited me to dinner, and made a blueberry pie with it. Her teen son, Ryan, and husband, Michael, love blueberry pie. The dough rolled out perfectly and evenly and browned really nicely. I made a thick, buttery crumb topping from Lobster Rolls & Blueberry Pie, a great book I own. Yum. Thank you, Sarabeth. Macy's also handed out the recipe. But I am so getting the cookbook, Sarabeth's Bakery: From My Hands to Yours, which I had resisted until now. It looks beautiful and inviting.
Some quotes from the baking queen's demo today:
- This is the only pie dough recipe I use.
- I'm very particular about the apples [doesn't like apple corers, which she says do an uneven job; prefers slicing each apple in half, cutting into thin slices, and then cutting tough core part off stacks of slices].
- Buy 4 pounds of apples. You'll probably end up with 2 1/2 to 3 pounds for one pie, after peeling and coring.
- To me, the vanilla bean is a miraculous thing [she scrapes the seeds into her filling].
- There's nothing that I've shown you today that's difficult.
- I love a glass pie dish so I can see the bottom and know when the crust is done.
- This recipe makes two crusts. You can put one in the freezer to use later. It's summer. Blueberries, crumbs, it's done.
- Walked Sug around block once, and also with Anne and Nikki and their dog, Kelly.
- Roasted veggie sandwich at Dean & DeLuca.
- Walked 30 minutes in NYC.
- Stared down Two Little Red Hens cupcakes, with their big caps of swirled frosting!
- Private Benjamin. Tough stuff.