![]() Make sure your water is cold,” she explains. Put your flour in the fridge, put your bowl in the fridge, your fat, whether it’s butter or shortening. “Everything needs to stay cold if you’re making the crust. If it’s your first time making pie at home, don’t be scared! As someone with over a decade of experience, Lucks says that all you really need is practice. Instead of settling on either of these favorites, Lucks combined the two as a celebration of Wisconsin’s heirloom apples and Door County cherries. Lucks’s personal favorite pies are apple-the first pie her mother ever taught her to make and the first she whipped up with Honeypie opened its doors in 2009-and cherry, which happens to be her grandmother’s favorite. It was part utilitarian in the past because it was a way to utilize ingredients they needed to preserve or just use, but also was a way to bring joy out of the three staple things in your pantry and celebrate something.” Everyone has a story about their grandmother’s pie or an aunt somewhere in their family history,” Lucks says. “ is so rooted in the history of our cooking at home. Within the first week, a couple pies turned into 20, and Lucks went from being front of house to a full-time pie maker. I’m sure somebody will want some,” she explains, laughing. “We actually took over a defunct restaurant, and it had a pie case in it, so I just thought, I’ll make some pies. Yes, she has been baking pies since she was a little girl after learning from her mom, but her plan when opening up Honeypie in 2009 with her brother was to work front of house and create a diner for her community. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |