Tar Cherry Pie | @thefauxmartha

“So I said, “I better start thinking about having my own language in cooking.” I didn’t invent anything really. I just went down to my knees, looked around and remembered all the tools from my childhood. I looked around a bit into the mountains and saw what the natives had been doing. I grabbed all that and I started cooking with it.” —Francis Mallmann
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Blueberry Galette | The Fauxmartha

Last week we fought the moving blues with a galette, eating it amongst the half-packed boxes. Morale was low. Had there been an exit-earth-button, it would have been pressed a time or two. I’m being overly dramatic, but honestly, moving is a drag. I’m not telling you anything new. After it was all said and done, we decided movers probably hate moving more than we do. Read more

I feel like I’ve just moved from an apartment to a cute little house with a backyard and a garage. There’s no landlord here. I can paint the walls whatever color I want. And upgrade the kitchen to fit my needs. Moving over to wordpress.org is a dream come true. My advice—make the switch if you haven’t already. Read more

For a flaky, all-butter pie crust, refrain from overworking the butter into the flour. Butter should be edamame-sized or pea-sized at smallest before rolling out dough. For more pie crust tips, check out Pie Crust 101.

I’m fighting against the seasonal clock to make as many rhubarb infested treats as possible. The window is short. Too short. I nearly broke out in sweat on a cool 70° morning at the farmer’s market this week. Was I late? Where’s all the rhubarb? Oh, it was there alright. At the very last stand. Read more

Thanksgiving is next week. And pie is kind of a must. (Apple for me!) So now that we’ve got the pie basics covered, it’s time to kick it up a notch, and show that crust some love. Sure you can throw another rolled out crust on top and call it a day, as seen here. Or you can impress your guests with a fancy crust. If you choose option B, don’t fear. Perfection is not the name of the game with these two techniques. Perfectly imperfect, aka rustic, is more like it. People will think you slaved away all day on the pie. Go ahead, let them think what they want. Read more

Apple Hand Pies. You hold ’em in your hand. No plate or utensil required. They’re stuffed with a cinnamon-y sweet apple compote. The dough is so flaky you’ll be sure to shed some crumbs (flaky is good). If you look at them close enough you’ll see a smile matching the reflection in the mirror. There’s adequate crust for every last bite. And a tinge of crunch from the coarse sugar on top. Oh, how I love apple hand pies. Read more