60 recipes, around 100 pies, endless tedious test sheets, I'm done at last. YAY!!!
I now make fabulous pie crust - Chef said "you've got pie crust down! this is truck-stop good!". Which he assures me is a compliment - not being one to frequent truck stops, I don't know. But I hear they have good pie.
This pie - I don't know if it's truck stop good, but it's one of my favorites. I made it for Ginger, and brought it to her on moving day. It's spicy apple in a vegan pate brisee crust (there should be some accent marks in there, but I don't know how to do that). Traditional pate brisee is made with butter - this one is made with earth balance buttery spread or buttery stick - they both work. Just leave the salt out of any dough recipe, substitute the earth balance for the butter, and there you go. Flaky pastry - I've also made good puff pastry with the earth balance.
Wen's episode of Road Tasted aired again on the Food Network Sunday. We sent out 6o-some boxes of truffles in the last 24 hours. Chef gave us tomorrow off. Yay.
